Ven Pongal/Khara Pongal
Ven Pongal/Khara Pongal is a traditional South Indian dish that holds a special place in the hearts and palates of many. Also known as Khara Pongal or Ghee Pongal, it is a savoury rice and lentil porridge, typically flavoured with black pepper, cumin, ginger, and ghee (clarified butter). This dish is a popular choice for breakfast, especially during the harvest festival of Pongal, from which the dish derives its name. Pongal is a four-day festival celebrated in Tamil Nadu. A special version of Ven Pongal, known as “Chakkara Pongal,” is prepared with jaggery, ghee, and cashews during this festive time. Ven Pongal’s comforting flavours make it a beloved dish in South Indian cuisine, enjoyed by people of all ages. Whether served during a festive occasion or as a regular breakfast, Ven Pongal continues to hold a cherished spot in the culinary heritage of South India.
The main ingredients used in Ven Pongal/Khara Pongal are rice and split yellow moong dal (lentils). The rice and lentils are cooked together until they form a soft and creamy consistency. The tempering is a crucial step in preparing Ven Pongal. It involves frying cumin seeds, black pepper, ginger, cashews and sometimes green chillies in ghee or oil. This aromatic tempering is then added to the cooked rice and lentil mixture, imparting a rich and flavourful taste to the dish. The use of ghee in Ven Pongal not only enhances its flavour but also contributes to its creamy texture. Ghee adds a rich and buttery essence to the dish, making it a satisfying and comforting meal. The balance of spices and the addition of cashews or peanuts during the tempering process add a delightful crunch to each bite.
Ven Pongal is often served with coconut chutney and sambar, a lentil-based vegetable curry.
Ven Pongal/Khara Pongal
Ingredients
- ½ cup white raw rice
- ½ cup split yellow moong dal
- 1 tbsp ghee
- 3 ½ – 4 cups water
- Salt
- Pinch asafoetida/hing
- Hot milk if needed
- 1 tsp sugar
Tempering
- 3 tbsp ghee
- ½ tsp cumin seeds
- 2 tsp peppercorns
- Pinch asafoetida/hing
- 1- inch size ginger finely chopped
- 10-15 cashews
- A few curry leaves
Instructions
- Wash the rice and lentils together in plenty of water and soak them in water for 20 minutes.
- In a heavy-bottomed pan or pressure cooker, heat 1 tablespoon of ghee over medium heat.
- Add the drained rice and lentils and stir well to coat them with the ghee for 4-5 minutes. Add water, salt and asafoetida/hing. The amount of water may vary depending on the rice used. This is an approximate amount of water.
- Pressure cook this for 4-5 whistles or until the mixture is cooked to a creamy consistency. If using a regular pan, cover and cook until the rice and lentils are soft and well-cooked, stirring occasionally. If you prefer a creamier texture, you can mash it slightly.
- If the mixture is too thick you can add hot milk until it reaches your desired consistency.
- Once the Ven Pongal is cooked add a pinch of sugar (optional) to balance all the taste. Heat a few tablespoons of ghee in a small pan. Add a few cashews and fry until golden brown and keep them aside.
- In the same ghee add cumin seeds, ginger, peppercorns, asafoetida/hing and curry leaves.
- Pour this and the cashews over the cooked Ven Pongal and mix well.
- Your Ven Pongal is now ready to be served hot. It is often enjoyed with coconut chutney and sambar.
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