Ven pongal or khara pongal is a popular breakfast in Tamil Nadu prepared with rice and yellow split moong lentils. It is served with sambar and coconut chutney.
- 1/2 cup Raw rice
- 1/4 cup Split yellow moong dal (pasi paruppu)
- 8 Cashew nuts
- Salt needed
- 1 1/2 tbsp Oil
- 1 1/2 tbsp Ghee
- 1 inch Ginger finely chopped
- 1 tsp Cumin seeds (jeeragam)
- 1 tsp Whole black pepper (milagu)
- Curry leaves few
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Dry roast moong dal and rice separately until it is hot to touch. Do not over fry it.
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Fry cashew nuts in a tsp of ghee and keep it aside.
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Mix both rice and dal, wash and pressure cook adding salt, 2 1/2 - 3 cups of water for 4-5 whistles.(I used old rice, so added 3 cups of water).
The rice has to be cooked in such a way that it should be mushy. -
Open the cooker, once the pressure subsides. Mash the rice and dal well, when it is hot.
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Heat oil + ghee, add pepper, cumin seeds, saute for a few seconds, then add finely chopped ginger, curry leaves, saute for 2-3 seconds and pour it over the rice + dal mix.
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Add fried cashew nuts and mix everything well.
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Alternatively you can add rice+dal mix to the seasoning as I have done and mix well on low flame for 2 minutes.
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Turn off the heat and serve hot with sambar or gothsu or coconut chutney.
Recipe Video
Ven Pongal goes well with coconut chutney, brinjal gothsu and sambar.
How to make Khara Pongal with pictures
Dry roast moong dal and rice separately until it is hot to touch. Do not over fry it.
Method
Mix both rice and dal, wash and pressure cook adding salt, 2 1/2 – 3 cups of water for 4-5 whistles.(I used old rice, so added 3 cups of water).The rice has to be cooked in such a way that it should be mushy.
Open the cooker once the pressure subsides and mash the contents well when it is hot (You can cook rice and dal, keeping a vessel inside the cooker or cook directly in the cooker ).
Heat oil + ghee, add pepper, jeera seeds (you can pound pepper and jeera slightly for more flavor), saute for a few seconds, then add finely chopped ginger, curry leaves , saute for a few more seconds and pour it over the rice + dal mix.
Add fried cashew nuts and mix everything well. Alternatively you can add rice+dal mix to the seasoning as I have done and mix well on low flame for 2 minutes.
Turn off the heat and serve hot with sambar or gothsu or coconut chutney.
Side dish for Pongal
View Comments (52)
Healthy and filling,love it
Hi Padhu, Lovely Pongal. Must have tasted great.
Deepa
super.. 2 nd photo vil cooker kul paathirathil rice iruke appadi thaan veega vaikanuma?
my all time fav,love the stepwise neat presentation, yummy khara pongal!!!
Super recipe...looks flavorful & delicious..
Faiza kader
You can cook rice keeping in a vessel as I have done or you can cook directly in the cooker. It is your choice.
Comforting and delicious pongal..
delicious pongal..
looks delicious
I even have an easier version which comes out very well. Locally I am known as the best venpongal maker. Here it is. I simply put both pasi paruppu & rice together in the pressure cooker with some salt & cook it it lets 3-5 whistles. Turn off the stove allow it to cool & then season with oil first then crushed pepper, jeera, karuveppalai & ginger paste. Add just before taking out enough ghee & fried cashews to your taste. This way it is healthier not to add too much saturated fats like ghee . This recipe Never fails me. Try it.