Ven Pongal is a traditional South Indian breakfast made by cooking rice with moong dal & tempered spices and flavored with ghee and cashews. Pongal often called as Ven Pongal or Kara Pongal or Ghee Pongal is a staple for breakfast in South Indian homes. Learn to make Ven Pongal the perfect way with step by step pictures and video.
Ven Pongal (Khara Pongal) or Ghee Pongal is one of the regular breakfast in South Indian households. Pongal is a filling and delicious breakfast made with rice and lentils, seasoned with spices and ghee. Ven Pongal is served with medu vadai, sambar and coconut chutney.
About Ven Pongal
Ven Pongal is a savory dish made with rice and moong dal as main ingredients along with tempering, cashews and ghee. Ven Pongal is typically served with coconut chutney, sambar, and is loved for its melt in the mouth texture, even kids love it.
Ven Pongal is a delicious, filling and hearty meal that is popular with people of all ages. Pongal is made by first roasting then washing rice, moong dal and then cooking them together in a pressure cooker with water until soft. The cooked mixture is then tempered with cumin seeds, black pepper, grated ginger, hing, cashews and curry leaves and is served hot.
Ven Pongal is unique by its taste and texture. The combination of rice and lentils creates a creamy and smooth texture, the spices and ghee add a delicious flavor to the dish. Additionally, the use of ghee in the dish provides healthy fats, making it a nutritious breakfast option.
Ven Pongal is a popular breakfast dish in restaurants and hotels. The dish is a great way to start the day and provides a good source of carbohydrates, protein and healthy fat. It is one of the well balanced breakfast option as it is rich in protein and carbohydrates.
Ven Pongal is also a part of many South Indian festivals and special occasions especially for breakfast. No wedding is complete without Pongal in the menu for breakfast.
Ghee is one of the main flavoring that enhances the taste of ven pongal. You can use fresh cows ghee for best taste, however you can buy butter from stores and make homemade ghee too.
Rice to Dal Ratio
Ven pongal is filling and nutritious so best to have it for breakfast. The ratio of rice : dal differs from each household according to their preferences. This is my ratio which I am using since many years and have had perfect pongal every single time.
This is my ratio : For every 1 cup of raw rice I use 1/2 cup of yellow split moong dal. Raw rice is called pacharisi in tamil, also known as short grain rice, moong dal is paasi paruppu in tamil.
Ven Pongal Video
Ven Pongal Ingredients
- Raw Rice – Choose pongal raw rice as there are different varieties of raw rice available in the market.
- Moong Dal – Use split yellow moong dal, it is roasted which gives a nice flavor to the pongal.
- Ghee – Use homemade ghee which tastes the best however you can use store bought good quality ghee too.
- Tempering – A tempering is prepared using cumin seeds, pepper, ginger, green chillies, cashews, hing and curry leaves. This adds unique flavor to this dish.
How to make Ven Pongal Step by Step
1.Dry roast 1/4 cup moong dal in a pressure until a mild aroma comes and is hot.
2.When you touch it it should be hot that is enough, no need to check for color change.
3.Now add 1/2 cup raw rice.
4.Dry roast for 2 seconds and switch off.
5.Now transfer it to a strainer, cool down then rinse it well and drain water completely.
6.Add it to the same pressure cooker along with 3 cups of water and 1/2 teaspoon ghee. Give a quick mix.
7.Pressure cook for 5-6 whistles.
8.Let pressure release by itself then open.
9.Mash rice, dal with a ladle. It should be goey not dry.
10.Now to a tadka pan add 1 tablespoon oil and 3 tablespoon ghee.
11.Add 1 teaspoon whole black pepper corns let it splutter. Be at a safe distance as it crackles.
12.Now add 1 teaspoon cumin seeds let it crackle then add 1 teaspoon ginger finely chopped.
13.Add cashews and fry until golden then add few curry leaves, a pinch hing and 1 slit green chilli.
14.Give a quick mix and switch off.
15.Add salt to taste along with this prepared tadka. You can do this without switching on the flame.
16.Give a quick mix.
17.Soft melt in the mouth ghee pongal is ready!
Enjoy hot Ven Pongal with chutney and sambar.
- Ingredients : Always use fresh ingredients. Also use good quality fresh ghee.
- Roasting : Roasting dal is very important as it gives a good flavor to this dish.
- Rice : Dal Ratio : I always use this ratio of 1 cup raw rice : 1/2 cup moong dal. I sometimes add 1/3 cup moong dal for 1/2 cup raw rice too and it tastes good.
- Ghee : Do not reduce ghee as it is the one of the main ingredient which gives flavor and texture to pongal.
- Texture : The consistency of pongal should be goey and not dry. When you scoop out it should get scooped but when demolded will not hold its shape perfectly will be slightly goey and that is the perfect consistency. It becomes cakey when cooled down if water is reduced.
- Tempering – Tempering is the main part of this humble dish. Prepare the tempering hot and add it to pongal and mix it, it gives a good flavor.
Serving & Storage
Ven Pongal is savored with sambar and coconut chutney. Pongal keeps good for a day – For later use within the day, refrigerate and reheat it before serving. But Ven Pongal is meant to be served hot and fresh for best taste and texture.
1.What rice should be used for ven pongal?
Raw rice called as pacharisi in tamil is used. This rice is also called as short grained rice which has more starch than regular rice.
2.What is Ghee Pongal?
Ghee pongal is same as ven pongal. As the main flavoring of pongal is from ghee, it is popularly called as ghee pongal. So do not compromise on the amount of ghee added.
3.Is Ven Pongal healthy?
Yes Ven Pongal is healthy as it has a combination of carbohydrates from raw rice, proteins from moong dal and healthy good fat from ghee. To aid digestion a tempering with ginger, pepper and jeera is done.
4.How to make Ven Pongal in instant pot?
The measures are same for making ven pongal in instant pot also.
- Add rice, dal along with ghee to the inner pot
- Set the instant pot to pressure cook mode and set for 12 mins.
- Once the timer is up, let the pressure release manually.
- Prepare the tempering and add it to cooked pongal
- Mix it well, hot pongal is ready!
Tried this Ven Pongal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Ven Pongal Recipe (Khara Pongal) | Ghee Pongal
- 1/2 cup raw rice
- 1/4 cup split moong dal
- 3 cups water
- 10 nos cashews
- salt to taste
- 1 tablespoon oil
- 3 tablespoon ghee
- 1 teaspoon pepper
- 1 teaspoon jeera
- 1 tablespoon ginger chopped finely
- 1 green chillies slitted
- a generous pinch hing
- few curry leaves
- Dry roast 1/4 cup moong dal in a pressure until a mild aroma comes and is hot.
- When you touch it it should be hot that is enough, no need to check for color change.
- Now add 1/2 cup raw rice.
- Dry roast for 2 seconds and switch off.
- Now transfer it to a strainer, cool down then rinse it well and drain water completely.
- Add it to the same pressure cooker along with 3 cups of water and 1/2 teaspoon ghee. Give a quick mix.
- Pressure cook for 5-6 whistles.
- Let pressure release by itself then open.
- Mash rice, dal with a ladle. It should be goey not dry.
- Now to a tadka pan add 1 tablespoon oil and 3 tablespoon ghee.
- Add 1 teaspoon whole black pepper corns let it splutter. Be at a safe distance as it crackles.
- Now add 1 teaspoon cumin seeds let it crackle then add 1 teaspoon ginger finely chopped.
- Add cashews and fry until golden then add few curry leaves, a pinch hing and 1 slit green chilli.
- Give a quick mix and switch off.
- Add salt to taste along with this prepared tadka. You can do this without switching on the flame.
- Give a quick mix.
- Soft melt in the mouth ghee pongal is ready!
- Do not reduce ghee as it is the one of the main ingredient which gives flavour and texture to pongal.
- Always use good quality fresh ghee.
- The consistency of pongal should be goey and not dry. When you scoop out it should get scooped but when demoulded will not hold its shape perfectly will be slightly goey and that is the perfect consistency.
- I sometimes add 1/3 cup moong dal for 1/2 cup raw rice too and it tastes good.
- Amma always roasts the moong dal as it gives a nice flavour to the pongal.
- Adjust water according to the rice variety.