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Ven Pongal Recipe (Khara Pongal) | Ghee Pongal

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings2
AuthorSharmilee J

Ingredients

  • 1/2 cup raw rice
  • 1/4 cup split moong dal
  • 3 cups water
  • 10 nos cashews
  • salt to taste

To Temper:

  • 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

Instructions

  • 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!

Notes

  • 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.
Nutrition Facts
Ven Pongal Recipe (Khara Pongal) | Ghee 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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