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.
coriander chutney and sambar
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Pongal | Ven Pongal
Ingredients
- 1 cup raw rice
- 1/4 cup split moong dal
- 4 cups water
- 6 cashews halved
- 1.5 tbsp ghee
- salt to taste
To Temper:
- 1 tsp jeera
- 1/2 tsp pepper
- 2 green chillies slitted
- 1/2 tbsp ginger chopped finely
- few curry leaves
- 1/4 tsp hing
- 1 tbsp oil
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 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.
Method:
- 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 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 🙂
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.
Anonymous
yUMMY PONGAL…..NICE CLICKS and step by step process…..helpful for begginers….drooling here and making hungry tooo……….
Gayathri NG
Simple and delicious recipe, i also prepare in same method…
Anonymous
Iam waiting for your pound cake recipe….the photo looks simply superb…
Sangeetha Nambi
Wow ! finger Licking !
Prathibha
my fav breakfast..love it with sambar or gojju…yummy
RAKS KITCHEN
My favorite ever, i cant get it right consistently. Looks super delicious and soft! Lovely clicks 🙂
Shilpakiran
truely the perfect one .. persentation too good
Aruna Manikandan
looks delicious and very tempting 🙂
jeyashrisuresh
my family's fav breakfast recipe. You have made it so nice and addition of green chilli is new to me
Rekha shoban
perfectly done!!my favourite..superb presentation n click!
Saraswathi Iyer
Looks delicious and tempting.
M D
Beautiful Sharmilee! Love that second pic, so pretty and indicative that it's being served hot out of the stove.
Chitra
I make it once a week. i add 5 cups of water. lookas delicious 🙂
Sathya Priya
my hubby's all time fav is pongal…dry roasting moong dal is new to me…should try this way….nice clicks sharmi…..
Kurryleaves
beautiful clicks …looks really tempting..
Lavi
last pics makes me drool. i just love pongal for break-fast!
Cilantro
Super Delicious! I can`t resist hot pongal with chutney and sambar. Lovely clicks!
sangee vijay
Super delicious Ven pongal…looks more tempting!!
Spandana
Love it.. looks very yummm… I love the second pic with the steam.. nicely clicked.
Anu
Yum pongal. Always makes me drowsy and sleepy after having this.
Aarthi
This looks totally delicious..
Aarthi
http://www.yummytummyaarthi.com/
Suchi
Looks awesome, your photos are fab…
Suja Manoj
Looks awesome.lovely presentation.
Kalyani
delicious and tempting clicks sharmilee ……
Nalini's Kitchen
Delicious and tempting pongal…my all time favorite.
Hema
Very, very inviting clicks..
Vardhini
Hubby's favorite dish .. not so much for me :). Inviting clicks.
Vardhini
Event: Sweet Luv
Event: Strawberries
SnehaPrasad
Nice recipe, i always add milk which tastes even better.
SnehaPrasad
Nice recipe, i always add milk which taste even better.
nidhi@whats cooking mom
Amazing photography. Pongal is Looking very tempting.
Sukanya Ramkumar
My all time fav. Lovely presentation. We also follow the same recipe. YUM!!!
Sanjeeta kk
Comfort food for any day, lovely clicks!
Ash
tried ven pongal and sambhar last night…turned out very yummmm
UmmSumayya
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
priya
Tried ven pongal and sambat last night… Turned yumn… Thanks for the recipe..!!
Divya Kudua
I am planning to try it this weekend!
Unknown
do i need roast moong dal and then soak it with rice?? please ans me…waiting to do it:)
Sharmilee! :)
@Unknown : Yes roast it and then soak….
arthi
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.
Sharmilee! :)
@Arthi : Yes its easier but I prefer adding the tempered items at the last stage to retain the flavour…Thanks for the suggestion..will surely give a try next time.
Uma Sundaram
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
Meenal Ramanathan
should we have to dry roast rice
Sharmilee! :)
@Meenal : No just dry roasting dal is enough….No need to roast rice
Mrs Syed
Easy explaination and looks tasty too.
Cld u also post a authentic sambar recipe also 🙂
Sangee
If the quantity of the pongal increases do the whistle counts will be the same or what?
Sharmilee! :)
If you increase the quantity I am sure you will use a pressure cooker accordingly so the whistle counts does not change.
Rekha Samuel
Thanks for delicious recipe……it made our sunday morning
Indhu Vinod
Hi, can i use idly rice or basmati rice instead of raw rice.
SHARMILEE J
Try with idli rice, basmati rice will change the taste of the pongal
Gods Child
Thanks for the recipe. Great pics. Am rather confused reg. the g.chillies. They figure in the pics but not in the recipe – are they optional?
SHARMILEE J
Oh nono I missed to write it…now updated 🙂
Vєииєlα
Sharmi Ji you are awesome. I like your patience. Cooking and simultaneously taking pictures is very hard. Kudos to you.
This recipe helped me today(Pongal Fest Day). Thanks for Sharing..!!
Naresh
WOW… nice…. thanks for posting this recipe…..
http://www.nareshgolla.com
Krithika Premkumar
Your recipie is so simple and also gives me special interest to cook.
Remya RK
Sharmi ji, How much cashwes to be added? It is not mentioned in the ingredients list….
SHARMILEE J
I have updated it now, thanks for letting me know 🙂
Remya RK
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?
SHARMILEE J
You should roast moong dal only till golden brown else the color and flavour will change…That is not a problem, you can do it either ways
Gayathri Aswin
Wash moong daal & rice , roast or
roast and wash????
SHARMILEE J
Rinse it then roast….
Sakthi
Followed your method and Pongal was tasty!
Thanks!