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
Ven Pongal Recipe – Ingredients
Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian
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:
- 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.
yUMMY PONGAL…..NICE CLICKS and step by step process…..helpful for begginers….drooling here and making hungry tooo……….
Simple and delicious recipe, i also prepare in same method…
Iam waiting for your pound cake recipe….the photo looks simply superb…
Wow ! finger Licking !
my fav breakfast..love it with sambar or gojju…yummy
My favorite ever, i cant get it right consistently. Looks super delicious and soft! Lovely clicks 🙂
truely the perfect one .. persentation too good
looks delicious and very tempting 🙂
my family's fav breakfast recipe. You have made it so nice and addition of green chilli is new to me
perfectly done!!my favourite..superb presentation n click!
Looks delicious and tempting.
Beautiful Sharmilee! Love that second pic, so pretty and indicative that it's being served hot out of the stove.
I make it once a week. i add 5 cups of water. lookas delicious 🙂
my hubby's all time fav is pongal…dry roasting moong dal is new to me…should try this way….nice clicks sharmi…..
beautiful clicks …looks really tempting..
last pics makes me drool. i just love pongal for break-fast!
Super Delicious! I can`t resist hot pongal with chutney and sambar. Lovely clicks!
Super delicious Ven pongal…looks more tempting!!
Love it.. looks very yummm… I love the second pic with the steam.. nicely clicked.
Yum pongal. Always makes me drowsy and sleepy after having this.
This looks totally delicious..
Aarthi
http://www.yummytummyaarthi.com/
Looks awesome, your photos are fab…
Looks awesome.lovely presentation.
delicious and tempting clicks sharmilee ……
Delicious and tempting pongal…my all time favorite.
Very, very inviting clicks..
Hubby's favorite dish .. not so much for me :). Inviting clicks.
Vardhini
Event: Sweet Luv
Event: Strawberries
Nice recipe, i always add milk which tastes even better.
Nice recipe, i always add milk which taste even better.
Amazing photography. Pongal is Looking very tempting.
My all time fav. Lovely presentation. We also follow the same recipe. YUM!!!
Comfort food for any day, lovely clicks!
tried ven pongal and sambhar last night…turned out very yummmm
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
Tried ven pongal and sambat last night… Turned yumn… Thanks for the recipe..!!
I am planning to try it this weekend!
do i need roast moong dal and then soak it with rice?? please ans me…waiting to do it:)
@Unknown : Yes roast it and then soak….
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.
@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.
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
should we have to dry roast rice
@Meenal : No just dry roasting dal is enough….No need to roast rice
Easy explaination and looks tasty too.
Cld u also post a authentic sambar recipe also 🙂
If the quantity of the pongal increases do the whistle counts will be the same or what?
If you increase the quantity I am sure you will use a pressure cooker accordingly so the whistle counts does not change.
Thanks for delicious recipe……it made our sunday morning
Hi, can i use idly rice or basmati rice instead of raw rice.
Try with idli rice, basmati rice will change the taste of the pongal
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?
Oh nono I missed to write it…now updated 🙂
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..!!
WOW… nice…. thanks for posting this recipe…..
http://www.nareshgolla.com
Your recipie is so simple and also gives me special interest to cook.
Sharmi ji, How much cashwes to be added? It is not mentioned in the ingredients list….
I have updated it now, thanks for letting me know 🙂
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?
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
Wash moong daal & rice , roast or
roast and wash????
Rinse it then roast….
Followed your method and Pongal was tasty!
Thanks!