How to make Ven Pongal | வெண் பொங்கல் | Khara Pongal recipe
Kalyani
Ven Pongal is a classic dish from Tamilnadu where Rice and lentils are cooked to a pudding consistency. Offered to God at temples or made for a quick breakfast too
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Breakfast, Dinner Ideas, Tiffins
Cuisine South Indian, Tambrahm, Tamilnadu Cusine
Servings 3
Calories 391 kcal
1 cup Raw Rice short grain rice 1/3 cup Split Yellow Gram Moong Dal / Pasi Paruppu 4 tsp Ghee if vegan, sub with vegan ghee 2 tsp Cashew broken into bits 1/2 TBSP Minced Ginger 1.5 tsp Salt 1/4 tsp Asafoetida simply skip for GF 1 TBSP Cumin jeera 1/2 TBSP Black Pepper Milagu 1 sprig Curry leaves 1/16 tsp Turmeric opt.
Wash Dal and Rice separately in several changes of water. Drain.
In a pan, fry the dal in 1 tbsp of ghee till fragrant.
Soak the dal and rice for 10 mins in hot water. This quickens the process and also makes the Pongal mushy even cooked without a pressure cooker
Cook this mixture with 5 cups of water and a pinch of turmeric for 5 whistles.
If cooking on open pot, cook till dal is 95% done and rice is mushy. Keep stirring in beterrn
Cool. Mash this up with a wooden ladle till mushy.
In a pan, heat ghee.Prepare tempering of crushed jeera, black pepper, ginger, asafoetida, curry leaves one by one.
Add the cooked dal mixture and adjust salt. Garnish with fried cashew.
Serve hot with a dollop of ghee along with Coconut Chutney / Gothsu (Tamarind spicy gravy)/ Avial
Calories: 391 kcal Carbohydrates: 65 g Protein: 11 g Fat: 9 g Saturated Fat: 5 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Cholesterol: 17 mg Sodium: 2339 mg Potassium: 136 mg Fiber: 3 g Sugar: 1 g Vitamin A: 95 IU Vitamin C: 14 mg Calcium: 52 mg Iron: 3 mg
Keyword Arisi Pongal, Brown RIce Pongal, Chakkara Pongal, Gluten Free, Khara Pongal, Margazhi Pongal, Tiffins, Ven Pongal