Ven Pongal Recipe

Name: Ven Pongal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup raw rice; 1/4 cup split moong dal; 4 cups water; 6 nos cashews ( halved); 1 and 1/2 tbsp ghee; salt ( to taste); 1 tsp jeera; 1/2 tsp pepper; 2 nos green chillies (slitted ); 1/2 tbsp ginger ( chopped finely); 1/4 tsp hing; 1 tbsp oil; few curry leaves

February 20, 2012 by Sharmilee J 61 Comments

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Pongal is a traditional south indian breakfast – very delicious and filling. Pongal is made by cooking rice with moong dal & tempered spices and flavoured with ghee and cashews. Pongal often called as Ven Pongal & Kara Pongal is a standard staple for breakfast in homes and holds the appetite for hours together. How to make Pongal / Ven Pongal is explained in this post with step by step pictures.

Ven Pongal (Khara Pongal) or Ghee Pongal is one of the regular breakfast in south indian households. I am not a big fan of pongal but when served hot with ghee I cant say no to it.

This is the best option to be served for guests. Once the rice and moong dhal is cooked making pongal can be done even 10mins before serving. Best served with coconut chutney or even coriander chutney and sambar.

If you have any more questions about this ven pongal recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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Ven Pongal

Ven Pongal is a traditional south indian breakfast - very delicious and filling. Pongal is made by cooking rice with moong dal & tempered spices and flavoured with ghee and cashews. Ven Pongal often called as Kara Pongal is a standard staple for breakfast in homes and holds the appetite for hours together. How to make Ven Pongal is explained in this post with step by step pictures.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings2

AuthorSharmilee J

Ingredients

1 cup raw rice
1/4 cup split moong dal
4 cups water
6 nos cashews halved
1 and 1/2 tbsp ghee
salt to taste

To Temper:

1 tsp jeera
1/2 tsp pepper
2 nos green chillies slitted
1/2 tbsp ginger chopped finely
1/4 tsp hing
1 tbsp oil
few curry leaves

Instructions

Dry roast moong dhal until slightly browned, set aside with raw rice.
You can soak rice and dhal for 30mins(optional, I didnt do).
Pressure cook rice and moong dhal with 4 cups of water for 3-4 whistles until mushy.
Meanwhile you can get ready with the tempering ingredients.
First add little ghee and fry the cashews, set aside.
In the same kadai add oil and the ingredients under ‘to temper’ and fry for 2mins.
Add hing and salt, give a quick stir.
Once the pressure releases, open and add the tempered items, cashews to the cooked pongal.
Mix well, add ghee finally.
Serve Ven Pongal hot with chutney of your choice and sambar.

Notes

Soaking dhal and raw rice helps in cooking faster and even .
Amma always roasts the moong dhal as it gives a nice flavour to the pongal
Adjust water according to the rice variety.

Nutrition Facts

Ven Pongal

Amount Per Serving (125 g)

Calories 615 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 8g50%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Cholesterol 29mg10%

Sodium 1980mg86%

Potassium 160mg5%

Carbohydrates 92g31%

Fiber 4g17%

Sugar 1g1%

Protein 14g28%

Vitamin A 255IU5%

Vitamin C 100mg121%

Calcium 87mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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