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Ven Pongal Recipe

Time and servings

Nutrition

Per servings.

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About

It is a popular and flavored South Indian rice & lentil-based dish, with a huge fan following in Tamilnadu and Karnataka. Khara Ven Pongal or Ghee Pongal is typically served as a combo meal for morning breakfast with either dosa, idli, or vada. But not limited to it, and can also served as a simple meal with chutney or sambar as a taste enhancer. It is typically cooked with rice and moong dal in equal ratio for a dense and balanced meal. There are many popular ways to make this Ghee Ven Pongal, but the most common way is to make it with an equal ratio of moong dal and rice. It can be made with toor dal and rice, but you may not get the same creamy and rich texture. In addition, the other most popular way is to make it sweet with jaggery or sugar. The sweet variation is typically prepared as Prasadam and prepared during festivals and celebrations.

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Ingredients

  • ½ cup moong dal (rinsed)
  • ½ cup rice (rinsed)
  • 3¾ cup water
  • 1 tsp salt
  • ½ cup ghee
  • 2 tsp pepper
  • 1 tsp cumin
  • 1 inch ginger (chopped)
  • 2 chilli (slit)
  • 2 tbsp cashew
  • pinch hing
  • few curry leaves

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Instructions

  1. Firstly, in a pressure cooker take 1 tsp ghee and add ½ cup moong dal.
  2. Roast on low flame until the dal turns aromatic.
  3. Add ½ cup rice, 3¾ cup water and 1 tsp salt.
  4. Mix well, cover and pressure cook for 3 whistles.
  5. Once the cooker settles down, open the cooker and check for consistency. You can adjust the consistency by adding water as required. Keep aside.
  6. In a pan heat ½ cup ghee and splutter 2 tsp pepper.
  7. Add 1 tsp cumin, 1 inch ginger, 2 chilli and 2 tbsp cashew. Roast until the cashew turns golden brown.
  8. Further, add pinch hing and few curry leaves. Splutter the tempering.
  9. Pour the tempering over the cooked dal and rice mixture and mix gently.
  10. Mix until everything is well combined. You can add water to adjust the consistency.
  11. Finally, enjoy the Ven Pongal Recipe with coconut chutney.

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Step-by-step

1
Firstly, in a pressure cooker take 1 tsp ghee and add ½ cup moong dal.
2
Roast on low flame until the dal turns aromatic.
3
Add ½ cup rice, 3¾ cup water and 1 tsp salt.
4
Mix well, cover and pressure cook for 3 whistles.
5
Once the cooker settles down, open the cooker and check for consistency. You can adjust the consistency by adding water as required. Keep aside.
6
In a pan heat ½ cup ghee and splutter 2 tsp pepper.
7
Add 1 tsp cumin, 1 inch ginger, 2 chilli and 2 tbsp cashew. Roast until the cashew turns golden brown.
8
Further, add pinch hing and few curry leaves. Splutter the tempering.
9
Pour the tempering over the cooked dal and rice mixture and mix gently.
10
Mix until everything is well combined. You can add water to adjust the consistency.
11
Finally, enjoy the Ven Pongal Recipe with coconut chutney.Khara Pongal

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Video

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Notes

  • Firstly, make sure to add an equal proportion of dal and rice ratio to get the hotel-style texture.
  • Also, adjust the spice to your preference as the chilli can be skipped to reduce the spice.
  • Additionally, make sure to use ghee generously to make the pongal flavourful.
  • Finally, Ven Pongal Recipe tastes great when served hot with coconut chutney.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/ven-pongal-recipe-khara-pongal/