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    Home » Breakfasts / Snacks

    Ven Pongal Recipe (Khara Pongal)

    Published: Jun 22, 2019 · Last Modified: Jan 6, 2022 by Kanan Patel / 3 Comments

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    Ven Pongal Recipe (Khara Pongal) Pin

    Super satisfying and comforting ven pongal recipe! It’s made with rice and moong dal, cooked till porridge consistency. Then flavored with cumin, black pepper, curry leaves, and ginger. When the tempering (tadka) is made, it will have a lovely aroma of ghee (clarified butter).

    How to make ven pongal recipe

    What is Ven pongal ?

    Ven pongal is also called khara pongal. Pongal is a rice dish where rice and dal are boiled in plenty of water till cooked, soft and porridge-like consistency. Traditionally it is cooked in an earthen pot over the wood fire. But in modern days, we cook in a pressure cooker or instant pot. Basically, ven pongal is South Indian version of moong dal khichdi.

    This rich, unique flavored khara pongal is commonly eaten as a breakfast. Also, it is made as an offering to God (naivedhya) during pooja. And most importantly prepared during harvest festival - Thai pongal. Along with this savory version, a sweet pongal is also made on this day.

    This is light on the stomach and very easy to digest. Today’s recipe is the basic, simple version. There are many variations to make it even more healthy where rice is replaced with millet, oats, quinoa, semolina.

    Preparation for khara pongal recipe:

    1. Take moong dal in a pan and dry roast on medium-low heat with stirring continuously.
      roasting moong dal
    2. Dry roast till they get slight color change and become fragrant. It takes a few minutes only. Remove it to a bowl.
      dry roasted yellow moong dal
    3. In the same pan, dry roast the rice for 2-3 minutes only. Not looking for color change or anything. You will get just roasted aroma. Remove it to the same bowl. Roasting rice step is optional.
      Roasting rice for ven pongal

    How to make ven pongal?

    1. Once cool to touch, wash or rinse using water till water is clear and no more cloudy.
      washed dal and rice
    2. Take washed dal, rice in a pressure cooker. Add salt.
      dal rice in pressure cooker with salt
    3. Add water and stir.
      water added to dal-rice mixture
    4. Cover with a lid, put the weight on and pressure cook for 4-5 whistles on medium heat. Let the pressure go down by itself and then open the lid. Rice grains and dal should be cooked till soft and mushy.
      pressure cooked dal-rice for khara pongal
    5. As you stir, it becomes a mushy and creamy texture. NOTE: If it looks dry then add boiling hot water and stir vigorously to combine.
      mushy consistency of cooked dal rice
    6. Now take cumin seeds and peppercorns in a mortar and pestle.
      cumin seeds and peppercorns in mortar and pestle
    7. Coarsely crush them and keep it ready. Alternately, you can use the spice grinder.
      roughly crushed cumin and pepper
    8. Heat the ghee and oil in a small tadka pan on medium heat.
      mixture of ghee and oil in a small pan
    9. Once hot, add cashew nuts and fry till they are light golden brown in color.
      frying cashews for tempering
    10. Add curry leaves, ginger, and hing.
      addition of curry leaves and ginger in tadka
    11. Within a few seconds, add crushed cumin and peppercorns, mix.
      addition of crushed cumin-pepper mixture in tempering
    12. Immediately add the tempering to the cooked pongal.
      tempering added to ven pongal
    13. Mix really well and it is ready to serve.
      ven pongal is ready

    Khara pongal is best-served piping hot and warm. As it cools, it becomes thick and lose its consistency. The leftover can be reheated. But you may need to add hot water to make it the right consistency.

    Ven Pongal Recipe (Khara Pongal)

    What to serve with ven pongal?

    Ven pongal is served with coconut chutney and sambar. Pongal sambar is a very popular combination and it can be served as a meal and you can have roasted papad, pickle on side.

    Tips to make BEST Ven pongal:

    • Do not reduce the amount of ghee in the recipe. The addition of ghee makes it aromatic, rich and flavorful. It also makes it smooth and less sticky.
    • You can make a coarse mixture of cumin-pepper in a large batch and store in an airtight container. And use as needed. This mixture is used in many south Indian dishes like rasam, rava dosa, rava idli. So making a big batch and storing is a good idea if you are making such dishes frequently.
    • You can dry roast the moong dal in a big batch (good enough for 1-2 months) and store in an airtight container.
    • Roasting rice is optional.
    • Pongal is usually made with a local verity of short grain rice. So every household use whatever they have and whatever they like. I personally use sona masoori rice.
    • Dal and rice ratio is adjustable. If you want you can increase the dal amount and reduce the rice amount.

    Check out more South Indian breakfast recipes
    Upma  // Uttapam  // Medu vada  // Paniyaram //  Idli

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Ven Pongal Recipe (Khara Pongal)
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    Ven Pongal Recipe (Khara Pongal)

    5 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Learn how to make ven pongal with this easy, quick and simple recipe. It is very comforting dish served as a breakfast or light meal.
    Author: Kanan
    Course: Breakfast
    Cuisine: South Indian
    Calories: 339kcal
    Servings 4
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For Ven Pongal Recipe:

    • 1 cup Short grain rice (sona masoori)
    • ⅓ cup Yellow moong dal (split and skinless)
    • Salt to taste
    • 4 ½ cups Water

    For tempering:

    • 1 teaspoon Cumin seeds
    • 1 teaspoon Black peppercorns
    • 1 tablespoon Oil
    • 3 tablespoons Ghee (clarified butter)
    • 5-6 Cashew nuts halved
    • 8-10 Curry leaves
    • 2 teaspoons Ginger finely chopped or minced
    • ¼ teaspoon Hing (Asafoetida)
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    Instructions 

    Preparation:

    • Dry roast the moong dal on medium-low heat till it becomes fragrant and it gets slight color change. Remove it to a bowl.
    • Similarly dry roast the rice. Here we are not looking for color change.
    • Remove the rice to the same bowl and let it cool down to touch.
    • Then wash or rinse them using water till water becomes clear and no more cloudy.

    Making ven pongal:

    • Take washed dal, rice, salt and water in a pressure cooker.
    • Cover and cook for 4-5 whistles on medium heat.
    • Once the pressure goes down, open the lid and mix the pongal really well. It should be mushy and porridge-like loose consistency.
    • Take cumin seeds and peppercorns in mortar and pestle. Coarsely crush them and keep it aside.
    • To make the tempering, heat the oil and ghee in a small pan on medium heat.
    • Once hot add cashews and fry till light golden.
    • Add curry leaves, ginger, hing, and cumin-pepper powder.
    • Immediately add this tadka to the pongal and mix.
    • Serve piping hot or warm.

    Notes

    • Roasting rice is optional.
    • Do not reduce the amount of ghee. It is the key ingredient to get the right flavor and texture.
    • Dal and rice ratio is adjustable.

    How to make pongal in instant pot?

    1. You will need 4 cups of water for the above dal-rice amount.
    2. Instead of a stovetop pressure cooker, cook dal-rice in instant pot.
    3. Cook on manual (high pressure) for 10 minutes. Let it naturally release the pressure.
    4. Make tempering on the stove top as mentioned above.
    5. Second method: Make the tempering in instant pot on saute mode. Then add dal-rice, water and turn off the saute mode. Cook on manual for 10 minutes.

    Nutrition

    Calories: 339kcal | Carbohydrates: 44.8g | Protein: 3.5g | Fat: 15.4g | Saturated Fat: 6.9g | Cholesterol: 25mg | Sodium: 884mg | Potassium: 94mg | Fiber: 2.3g | Sugar: 0.3g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Farida Banu

      July 11, 2019 at 9:10 am

      Hi, Kanan cashew nuts, crushed black pepper gives the rich taste to Pongal nice recipes.5 stars

      Reply
    2. michelle

      June 22, 2019 at 11:40 pm

      Could we get instant pot cooking time? Thanjs5 stars

      Reply
      • Kanan

        June 23, 2019 at 9:51 am

        It is already mentioned in the recipe card's notes section.

        Reply

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