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Sharmis Passions

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Ven Pongal – Ghee Pongal Recipe – Khara Pongal

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Ven Pongal

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 🙂

Ven Pongal Recipe

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

Ghee Pongal Recipe

Ven Pongal Recipe – Ingredients

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian

Raw Rice – 1 cup
Split Moong Dhal – 1/4 cup + 2 tbsp
Water – 4 cups
Cashews – 6 halved
Ghee – 1.5 tbsp
Salt – to taste

To temper:

Jeera – 1 tsp
Pepper – 1/2 tsp
Green Chillies – 2 small slitted
Ginger – 1/2 tbsp chopped finely
Curry leaves – few
Hing(Perungayam) – 1/4 tsp
Oil – 1 tbsp

Method:

  1. 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.
    How to make ven pongal - Step1
  2. 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.
    How to make ven pongal - Step2
  3. 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.
    How to make ven pongal - Step3

Serve hot with chutney of your choice and sambar. I had clicked pongal twice before this but was not satisfied and finally this was ok to go 🙂
Khara Pongal Recipe


My 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.

Khara Pongal


Reader Interactions

Comments

  2. yUMMY PONGAL…..NICE CLICKS and step by step process…..helpful for begginers….drooling here and making hungry tooo……….

    Reply

  28. my hubby's all time fav is pongal…dry roasting moong dal is new to me…should try this way….nice clicks sharmi…..

    Reply

  68. Mom adds a little bit of milk to cook rice and dal, she says this give a nice white colour. Otherwise I make it the same way and it never fails.
    Cheers

    Reply

  78. A small suggestion-first temper,then add water ,rice,dal,hing to the pan and pressure cook. Easier and not much of a difference to the taste. The fried cashes could be added after pressure cooking.

    Reply

  82. This is my favourite breakfast… 🙂 Adding one glass of milk to the rice before cooking makes the pongal tastier. Sometimes, the dal (if it doesn't have enough water) tends to remain stiffly cooked. Pressure cooking rice and dal in separate containers and then mashing them up together takes care of this.

    Thank you for all your recipes. The photos are a big help and inspiration to try them out. Happy Diwali to you and your family….

    Cheers
    Uma

    Reply

  106. Sharmi ji, I have prepared ven pongal for the first time as per ur recipe. When I roasted moong dal it was little more brown than ur pic. So the yellow color for pongal didn't came. But the taste was really good. I will correct the roasting part next time. I have one doubt here. Is there any problem in adding salt while cooking rice and dal in cooker? What is the diff in adding salt while cooking and after cooking?

    Reply

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