Ven Pongal - How to make South Indian Khara Pongal
Ven Pongal / Khara pongal is a savory rice lentil dish that is served for breakfast in South Indian homes. Its preapred with raw rice, yellow moong dal, seasoned with ginger, black peppercorns, cumin & curry leaves!
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Breakfast
Cuisine: Indian, south indian, tamil nadu
Keyword: breakfast, khara pongal, pongal, ven pongal
Servings: 4
Author: Mullai Madavan
Equipment
Pressure cooker
Ingredients
To cook rice & dal
1cupRaw rice / Pachai arisiponni arisi
1/2cupSplit yellow Moong Dal / Pasi ParuppuSplit green gram de-husked
3smallGreen Chili
5cupsWater
2tspSaltor to taste
To temper
2tablespoonOil
2tablespoonGhee
15halvedCashews
1tablespoonGingerminced
1teaspoonBlack peppercorns
1teaspoonCumin seeds
6eachCurry leaves
1/2teaspoonAsafoetida
1teaspoonGheeoptional, add before serving
Instructions
Prep Work
Lightly dry roast yellow moong dal in a pan for 2 to 3 minutes. Make sure to roast over low flame, without turning them brown.
Soak rice and dal together pouring enough water for 30 minutes.
Wash, rinse and strain the rice and dal.
Pressure Cook
Transfer the strained rice and dal to a pressure cooker pan.
Add green chilies, salt and water.
Pressure cook over medium high flame for 3 whistles and switch off!
Temper
Heat oil and ghee in a pan.
Fry the cashews until golden.
Add minced, ginger followed by black peppercorns, cumin seeds and curry leaves. If using compound asafoetida crystals (getti perungayam) add at this stage.
Fry all these until its releases its aroma.
Mix
Pour this tempering over the hot rice dal mixture.
Min well to combine by mashing.
Add powdered hing / asafoetida at this time and mix well. You may add this while tempering or at this point to make it more flavorful.