Ven Pongal is a traditional south indian breakfast made by cooking rice with moong dal & tempered spices and flavoured with ghee and cashews. Pongal often called as Ven Pongal or Kara Pongal or Ghee Pongal is a staple for breakfast in South Indian homes. How to make Pongal is explained in this post with step by step pictures and video.
Ven Pongal (Khara Pongal) or Ghee Pongal is one of the regular breakfast in south indian households. Pongal is a filling and delicious breakfast made with rice and lentils, seasoned with spices and ghee. Ven Pongal is served with medu vadai, sambar and coconut chutney.
About Ven Pongal
Ven Pongal is a savory dish made with rice and moong dal as main ingredients along with temperings, cashews and ghee. Ven Pongal is typically served with coconut chutney and sambar, and is loved for its melt in the mouth texture. Even kids find it easy to eat as it is goey and has a melt in the mouth texture.
Ven Pongal is a delicious, filling and hearty meal that is popular with people of all ages. Pongal is made by first roasting then washing rice, moong dal and then cooking them together in a pressure cooker with water until soft. The cooked mixture is then tempered with cumin seeds, black pepper, grated ginger, hing, cashews and curry leaves and is served hot.
Ven Pongal is unique by its taste and texture. The combination of rice and lentils creates a creamy and smooth texture, the spices and ghee add a delicious flavor to the dish. Additionally, the use of ghee in the dish provides healthy fats, making it a nutritious breakfast option.
Ven Pongal is a popular breakfast dish in restaurants and hotels. The dish is a great way to start the day and provides a good source of carbohydrates, protein and healthy fat.
Ven Pongal is also a part of many South Indian festivals and special occasions especially for breakfast. No wedding is complete without Pongal in the menu for breakfast.
Ven Pongal Ingredients
- Raw Rice – Choose pongal raw rice as there are different varieties of raw rice available in the market.
- Moong Dal – Use split yellow moong dal.
- Ghee – Use homemade ghee which tastes the best however you can use storebought good quality ghee too.
- Tadka – A tadka is prepared using cumin seeds, pepper, ginger, green chillies, cashews, hing and curry leaves.
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📖 Recipe
Ven Pongal
Ingredients
- 1/2 cup raw rice
- 1/4 cup split moong dal
- 3 cups water
- 10 nos cashews
- salt to taste
To Temper:
- 1 tbsp oil
- 3 tbsp ghee
- 1 tsp pepper
- 1 tsp jeera
- 1 tbsp ginger chopped finely
- 1 green chillies slitted
- a generous pinch hing
- few curry leaves
Instructions
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Dry roast 1/4 cup moong dal in a pressure until a mild aroma comes and is hot.
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When you touch it it should be hot that is enough, no need to check for color change.
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Now add 1/2 cup raw rice.
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Dry roast for 2 seconds and switch off.
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Now transfer it to a strainer, cool down then rinse it well and drain water completely.
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Add it to the same pressure cooker along with 3 cups of water and 1/2 tsp ghee. Give a quick mix.
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Pressure cook for 5-6 whistles.
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Let pressure release by itself then open.
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Mash rice, dal with a ladle. It should be goey not dry.
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Now to a tadka pan add 1 tbsp oil and 3 tbsp ghee.
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Add 1 tsp whole black pepper corns let it splutter. Be at a safe distance as it crackles.
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Now add 1 tsp cumin seeds let it crackle then add 1 tsp ginger finely chopped.
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Add cashews and fry until golden then add few curry leaves, a pinch hing and 1 slit green chilli.
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Give a quick mix and switch off.
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Add salt to taste along with this prepared tadka. You can do this without switching on the flame.
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Give a quick mix.
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Soft melt in the mouth ghee pongal is ready!
Notes
- Do not reduce ghee as it is the one of the main ingredient which gives flavour and texture to pongal.
- Always use good quality fresh ghee.
- The consistency of pongal should be goey and not dry. When you scoop out it should get scooped but when demoulded will not hold its shape perfectly will be slightly goey and that is the perfect consistency.
- I sometimes add 1/3 cup moong dal for 1/2 cup raw rice too and it tastes good.
- Amma always roasts the moong dal as it gives a nice flavour to the pongal.
- Adjust water according to the rice variety.
Nutrition
Ven Pongal Recipe Step by Step
1.Dry roast 1/4 cup moong dal in a pressure until a mild aroma comes and is hot.
2.When you touch it it should be hot that is enough, no need to check for color change.
3.Now add 1/2 cup raw rice.
4.Dry roast for 2 seconds and switch off.
5.Now transfer it to a strainer, cool down then rinse it well and drain water completely.
6.Add it to the same pressure cooker along with 3 cups of water and 1/2 tsp ghee. Give a quick mix.
7.Pressure cook for 5-6 whistles.
8.Let pressure release by itself then open.
9.Mash rice, dal with a ladle. It should be goey not dry.
10.Now to a tadka pan add 1 tbsp oil and 3 tbsp ghee.
11.Add 1 tsp whole black pepper corns let it splutter. Be at a safe distance as it crackles.
12.Now add 1 tsp cumin seeds let it crackle then add 1 tsp ginger finely chopped.
13.Add cashews and fry until golden then add few curry leaves, a pinch hing and 1 slit green chilli.
14.Give a quick mix and switch off.
15.Add salt to taste along with this prepared tadka. You can do this without switching on the flame.
16.Give a quick mix.
17.Soft melt in the mouth ghee pongal is ready!
Enjoy hot Ven Pongal with chutney and sambar.
Expert Tips
- Do not reduce ghee as it is the one of the main ingredient which gives flavour and texture to pongal.
- Always use good quality fresh ghee.
- The consistency of pongal should be goey and not dry. When you scoop out it should get scooped but when demoulded will not hold its shape perfectly will be slightly goey and that is the perfect consistency.
- I sometimes add 1/3 cup moong dal for 1/2 cup raw rice too and it tastes good.
- Amma always roasts the moong dal as it gives a nice flavour to the pongal.
- Adjust water according to the rice variety.
Serving & Storage
Ven Pongal is savoured with sambar and coconut chutney. Pongal keeps good for a day – For later use within the day, refrigerate and reheat it before serving. But Ven Pongal is meant to be served hot for best taste and texture.
FAQS
1.What is pongal, ven pongal , ghee pongal and kara pongal? Are they different?
All are the same these are different names for the dish ven pongal. For kara pongal we add more spices and herbs to make it more spiccier other than that all are the same.
2.Is Ven Pongal healthy?
Yes Ven Pongal is healthy as it has a combination of carbohydrates from raw rice, proteins from moong dal and healthy good fat from ghee. To aid digestion a tempering with ginger, pepper and jeera is done.
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