Ven Pongal is a traditional south indian breakfast item. It is one among the important dishes served during pongal. Pongal is served along with Tiffin Sambar and Coconut Chutney along with Urad Dal vada and Paruppu/Dal Vada. It is also served as a breakfast dish. It comes in handy when the the idli dosa batter is not available. Its one among the comfort food. Though it is easy to make sometimes it is tricky too to get the right consistency, Without which the pongal might become watery or dry. Even i have some tips and tricks to overcome this point. Here goes the recipe…
Ven Pongal
Ven Pongal is a traditional south indian breakfast item. It is one among the important dishes served during pongal.
Servings: 2
Ingredients
- 1 Cup Raw Rice
- ¼ Cup Split Moong dal
- 3.5 Cups Water
- Required Salt
For Tampering
- 1 Green Chillis
- 1 Teaspoon Pepper Corn
- 1 Teaspoon Cumin Seeds / Jeera
- 2 Tablespoon Ghee
- 1 Teaspoon Grated Ginger
- 10 Cashews
- a Pinch Asafoetida
- a Spring Curry Leaves
Instructions
- Wash the rice and moong dal. Soak raw rice in water for 10 minutes. Dry roast moong Dal until nice aroma comes out. Add in the moong dal and rice into a pressure cooker with water and salt. Pressure cook for 4 whistles. Switch off the flame. Let the pressure release on its own
- Heat Ghee in a pan. Roast Cashews in ghee until golden brown. Add in contents listed under for tampering and saute them.
- Open the pressure Cooker. Mix the rice using a spoon. It mashes on its own. Add the Tampered mixture on top of the pongal and mix slowly.
- Serve Pongal hot with Tiffin Sambar and Coconut Chutney
Notes
- Ghee can be added at the end to make it even more flavourful.
- Sauting Jeera in Ghee gives in the key taste to the pongal. Take care not to burn it while sauting.
- If the pongal is water. Heat it again until you get the desired consistency.
- If the pongal is dry add in some water and cook them again until you get the desired consistency.
- If you wish to have more spicy version grind pepper into a coarse powder and add it.
Step by Step Photos on how to make Ven Pongal / Ghee Pongal / Nei Pongal / Khara Pongal
- Wash the rice and moong dal. Soak raw rice in water for 10 minutes. Dry roast moong Dal until nice aroma comes out. Add in the moong dal and rice into a pressure cooker with water and salt. Pressure cook for 4 whistles. Switch off the flame. Let the pressure release on its own.
- Heat Ghee in a pan. Roast Cashews in ghee until golden brown. Add in contents listed under for tampering and saute them.
- Open the pressure Cooker. Mix the rice using a spoon. It mashes on its own. Add the Tampered mixture on top of the pongal and mix slowly.
- Serve Pongal hot with Tiffin Sambar and Coconut Chutney.
Nava K says
I love such a dish, especially when scented with ghee. Yea, the typical Indian in me.
Simple easy dish yet lovely presentation !!!