Ven Pongal Recipe | Khara Pongal Recipe | Ghee Pongal with detailed photo and video recipe. It is a popular South Indian savory and spicy dish, made from moong dal, rice, and other spices. It is typically served for morning breakfast with side dishes like sambar and coconut-based chutneys. The dish is famous in Tamilnadu, but can also be seen served in other sister South Indian states.
Ven Pongal Recipe | Khara Pongal Recipe | Ghee Pongal with step-by-step photo and video recipe. South Indian cuisine is known for its myriad options for healthy morning breakfast recipes. Generally, these are rice or lentil-based dishes that are either prepared by steaming or by frying. One such common and easy recipe is the pongal recipe which can be prepared as khara pongal or spicy pongal too.
I am not a huge fan of the Ven pongal recipe and I prefer to have Sakkarai Pongal, as a dessert. But these recent years, khara pongal has become a daily business to me, especially for the morning breakfast. It is easy, simple, and quick to prepare, and most importantly a healthy alternative. The best part of this dish is its ability to be prepared with and without vegetables. The traditional recipe is just rice and moong dal with spices like pepper, ginger, and dry fruits. But as an extension, I make it with veggies like finely chopped carrots, beans, peas, corn, and even shallots. But this is just a variation and I request you to keep it simple if you are here for just plain spicy pongal recipe.
As I mentioned previously, the ven pongal recipe is easy to prepare, yet some tips and suggestions. Firstly, I would heavily recommend using an equal proportion of rice and moong dal while preparing this dish. some prefer to have a 2:1 ratio of rice to moong dal but for authentic taste, follow a 1:1 ratio. secondly, any rice should be good to be used in this recipe. but raw rice or Sona Masuri rice is the most preferred rice for this recipe. lastly, do not forget to roast rice and dal with 1 tsp of ghee before using it in the recipe. it will help to release a nice aroma for the dish. having said that, do not brown the rice and dal and roast it slightly.
finally, do visit my other South Indian Breakfast Recipes Collection with this post on ven pongal recipe. It includes recipes like Medu Vada, Masala Dosa, Set Dosa, Poha Dosa, Sakkarai Pongal, Rava Pongal, Puliyoggare, Bisi bele bath, Vangi Bath, and Puliyodharai recipe. Furthermore, do visit my other related recipes collection,
About Ven Pongal
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.
Video Recipe
Recipe Card for Khara Ven Pongal
Ven Pongal Recipe | Khara Pongal | Ghee Pongal
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
Instructions
- Firstly, in a pressure cooker take 1 tsp ghee and add ½ cup moong dal.
- Roast on low flame until the dal turns aromatic.
- Add ½ cup rice, 3¾ cup water and 1 tsp salt.
- Mix well, cover and pressure cook for 3 whistles.
- Once the cooker settles down, open the cooker and check for consistency. You can adjust the consistency by adding water as required. Keep aside.
- In a pan heat ½ cup ghee and splutter 2 tsp pepper.
- Add 1 tsp cumin, 1 inch ginger, 2 chilli and 2 tbsp cashew. Roast until the cashew turns golden brown.
- Further, add pinch hing and few curry leaves. Splutter the tempering.
- Pour the tempering over the cooked dal and rice mixture and mix gently.
- Mix until everything is well combined. You can add water to adjust the consistency.
- Finally, enjoy the Ven Pongal Recipe with coconut chutney.
Nutrition
How To Make Ven Pongal with Step-by-step Photos
- Firstly, in a pressure cooker take 1 tsp ghee and add ½ cup moong dal.
- Roast on low flame until the dal turns aromatic.
- Add ½ cup rice, 3¾ cup water and 1 tsp salt.
- Mix well, cover and pressure cook for 3 whistles.
- Once the cooker settles down, open the cooker and check for consistency. You can adjust the consistency by adding water as required. Keep aside.
- In a pan heat ½ cup ghee and splutter 2 tsp pepper.
- Add 1 tsp cumin, 1 inch ginger, 2 chilli and 2 tbsp cashew. Roast until the cashew turns golden brown.
- Further, add pinch hing and few curry leaves. Splutter the tempering.
- Pour the tempering over the cooked dal and rice mixture and mix gently.
- Mix until everything is well combined. You can add water to adjust the consistency.
- Finally, enjoy the Ven Pongal Recipe with coconut chutney.
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.