Ven Pongal/Khara Pongal
Ven Pongal is a South Indian dish that presents a delicious blend of rice and lentils cooked to a creamy consistency, and seasoned with spices, cashews and ghee. It is a wholesome and satisfying comfort food, commonly enjoyed as a hearty breakfast or a warm and nourishing meal throughout the day.
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.
Notes
Traditionally, whole black pepper and cumin seeds are used in the recipe. If you prefer not to have whole spices and would rather have a smoother texture, you can use crushed or ground spices instead. By using crushed spices, you'll still get the flavours of the spices without the whole pieces in the dish.
The amount of water needed can vary based on the type of rice used. Different varieties of rice may absorb water differently. It's always a good practice to adjust the water quantity based on the specific rice you have. Remember to check the package instructions for your specific type of rice, as they often provide recommended water-to-rice ratios.
Understanding the characteristics of the rice and making small adjustments during the cooking process ensures a yummy Ven Pongal.
The key to a perfect Ven Pongal lies in achieving the right consistency — neither too dry nor too watery. Adjust the water quantity and cooking time to achieve the desired result.