A very popular Indian recipe from South India, Tamil Nadu, to be particular, made with rice and lentils, tempered with whole black pepper, cumin seeds, curry leaves, ginger, green chilies, and roasted cashews, is ven pongal/khara pongal. It is served with sambar and coconut chutney. Ven pongal is a very easy, healthy and savory rice recipe. There are plenty of variations of ven pongal, the sugary version is called the sakkarai pongal, pongal with vegetables and more. Various pongal recipes are prepared on the festival of pongal, which is the harvest festival celebrated in South India. Generally served as a breakfast recipe, it can also be a healthy lunch recipe or dinner recipe. Ven pongal is also a part of the breakfast menu at many hotels.
Ven Pongal is an easy rice recipe. It can be prepared in a number of ways. I have prepared this Pongal recipe in a pressure cooker. You can cook it in a cooking pan or by placing a bowl in the pressure cooker instead of cooking directly in it. The cooking time will vary in each case. Veg Pongal recipe is a must-try for the people who like rice recipes. Here is what you need to make this khara pongal:
Rice, lentils and the ratio: Raw rice or sauna masuri rice is used to make ven pongal. However, you can also use regular rice. Split moong dal is used and there is no choice or option for this ingredient. Next question is the ratio! I read a number of recipes for ven Pongal. Two things were constant among them. 1) The use of rice and lentils 2) The variation in the ratio! 1:1 or 2:1 or 4:1, was the range of ratio. I have used 2: 1 i.e. 2 parts rice and 1 part dal.
Ingredients for the tempering: The next constant thing in all the recipes was the tempering. Each recipe called for the same ingredients, no more, no less! Ghee, cumin seeds, black peppercorn, curry leaves, ginger, and chili. Well, the authentic khara pongal has black peppercorns. However, crushing and using them is also an option. Likewise, even cumin seeds can be crushed and added. If ven pongal is to be served to God as bhog, green chilies should be avoided.
Serve it with coconut chutney for a weekday breakfast.
1.This recipe serves 2-3 persons.
2.Dry roast ¼ cup moong dal for 2-3 minutes or till aromatic. Do not brown it.
3.Transfer to a pressure cooker. Add in ½ cup rice.
4.Wash the roasted dal and rice properly.
5.Add in 3 cups of water and salt to taste.
6.Pressure on high flame until 1 whistle. Thereafter on low flame for 10-12 minutes. Let the pressure release.
7.To make the tempering heat 2 tbsp of ghee. Add in 1 tsp cumin seeds (jeera). Cook till aromatic.
8.Next goes in 8-10 black pepper corns (sabut kali mirch). Cook for a minute.
9.1 tsp chopped ginger and 1 chopped green chili goes in next. Cook for a minute.
10.Add in a spring of curry leaves.
11.Also add a handful of cashews. Cook till pinkish.
12.Next add in a pinch of turmeric powder. Cook for 30 seconds.
13.Add the tempering to the cooked pongal.
14.Serve warm. Bon appétit!
PREP TIME 5 minutes
COOK TIME 20 minutes
TOTAL TIME 25 minutes
For Ven Pongal:
For the tempering:
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