Ven Pongal Recipe | Best Khara Pongal Recipe
Ven Pongal Recipe or Khara Pongal is one of the delicious aromatic South Indian breakfast recipes made with moong dal and rice.
Usually, during the Dussehra Navratri festival on the first day of Navratri, Ven Pongal is offered as naivedyam to Goddess Swarna Kavachalankruta Durga Devi. It’s not just Navratri, even on regular festivals and other occasions, South Indians prepare this recipe and offer to the God.
This recipe is prepared as a breakfast recipe to children as this is easy to prepare and light on the stomach. If we want to make this much more nutrition, we can add vegetables or even replace rice with oats.
Ven Pongal is a protein packed nutritional recipe with the goodness of cow ghee and black pepper. It tastes great when served warm with or without chutney or sambar.
Our version of the recipe is made with whole moong dal which is again roasted to get the aroma and then the skin is removed manually with hand. Usually polished dal while polishing its nutrition is removed with the skin. South Indians prefer making recipes with whole grains.
Ven Pongal Recipe, Khara Pongal, How to Make Ven Pongal Recipe
Ven Pongal Recipe is one of the delicious aromatic South
Indian breakfast recipe made with moong dal and rice.
Ingredients
- 1 bowl Moong dal/ Pesara Pappu
- Water – Required quantity
- 1 bowl Rice
- 5 tbsp. Ghee
- 1 tbsp. Salt
- 1 tbsp. Cumin seeds
- 1 inch Ginger – 1-inch piece finely sliced
- 4 No. Green chillies
- 2 tbsp. Black pepper coarsely ground
- 2 tbsp. Cashew
- 1 tbsp. Curry leaves
- Asafoetida – A pinch
Instructions
- Roast moong dal on low flame for a while and soak them in water for 5 minutes.
- Similarly, soak rice for 5 minutes.
- Meanwhile, heat ghee and roast soaked dal for a while.
- Transfer soaked rice and roasted dal to pressure cooker and add 600 ml.
- Cook on low flame for 3 while blows.
- Take another pan and heat ghee, add cumin seeds, green chillies and ginger pieces.
- Add cashew, ground black pepper, curry leaves, asafoetida and sauté for a while.
- Either add this mixture to cooked dal or vice versa and mix well.
- Serve Khara Pongal or Ven Pongal Recipe hot with Sambar or coconut chutney.
Recipe Video
How to Make Ven Pongal Recipe:
- If you are using whole moong dal we need to roast them till you can smell its aroma.
Tip: If you are using polished moong dal we can directly use it.
Note: Whole moong dal has nutritional values rather than the polished version.
Note: As we are using whole moong dal, we used a large bowl, after removing skin it fits small bowl.
- Transfer this dal in another bowl and pour water and remove the skin.
Tip: When dal is hot it becomes easy to remove the skin.
- Meanwhile, soak rice for 5-10 minutes.
- On a separate pan, add 2 tbsp. ghee and heat for a second.
- Add moong dal and sauté for a while.
- In a pressure cooker add soaked rice, moong dal, around 600 ml water and cook for 3 whistle blows.
Tip: Many of us like the Proportion of Rice and dal = 2:1, but again it depends on your taste. I have added 1:1 ratio.
- In a separate bowl, add 3 tbsp. ghee, cumin seeds, ginger pieces and green chillies. Saute for a while.
Tip: Ghee plays important role, quality ghee brings aroma and makes Khara Pongal non-sticky.
- Add black pepper, cashew, curry leaves and sprinkle a pinch of asafoetida and sauté for a second.
- Mix cooked dal and rice mixture to above spices and mix well.
- Continue cooking on low flame for a minute.
- Serve Ven Pongal Recipe directly or with Coconut chutney or Sambar.
