Pongal is a scrumptious South Indian porridge like dish that’s made with rice and yellow moong lentils. It may be made candy or savory. Right here I share the savory model of Pongal recipe often known as Ven Pongal or Khara Pongal laced with the great flavors of cumin, asafoetida, curry leaves, ginger and black pepper. To not overlook the stunning aroma of ghee, in it.
About Pongal Recipe
Pongal is a well-liked recipe having each savory and candy variations. It’s made in the course of the well-liked Pongal Festival or different Hindu festivals in South India and is obtainable to the deities as naivedyam (choices of meals).
Pongal has all the time been our favourite dish. After having top-of-the-line Ven Pongal on the Tirupati Balaji temple, I’ve been looking to make it precisely the identical method it was made there.
Lately we acquired the possibility to savor ven pongal in JW Mariott lodge on their breakfast menu. It was a very good. Although not precisely just like the ven pongal we had in Tirupati temple, however positively a tastier one.
The additional quantity of ghee they added of their khara pongal made loads of distinction to the style. They’d additionally add grated recent coconut to their pongal.
So when I’ve been looking for a comforting but a very good ven pongal recipe, I requested one in every of my very expensive reader and good friend, Durga aunty about her technique.
Durga aunty was fast sufficient to offer me her mom’s recipe to make ven pongal. She gave all of the finer particulars to cook dinner the most effective pongal.
Durga aunty is in her 70’s and this recipe is from her mom. Thus making this recipe nearly a 100 12 months outdated household recipe.
After I made this recipe it was so good and jogged my memory of the ven pongal recipe we had on the Tirupati Balaji temple – sure it got here fairly near that pongal recipe.
Thanks Durga ji. This put up is devoted to you.
Components You Want
- Rice: Right here as urged by Durga ji, I’ve used seeraga samba rice because it provides a very good taste. But when you don’t get seeraga samba rice, you should use any common medium to brief grained white rice.
I make khara pongal with any brief grained Indian number of rice obtainable within the kitchen – surti kolam, sona masuri, ponni or indrayani. You’ll be able to simply purchase these Indian styles of rice on amazon or on-line.
In the course of the pongal competition, this conventional dish is all the time made with freshly harvested rice and recent lentils. Attempt to not use outdated or aged rice and lentils.
- Moong lentils: Ven pongal is made with husked, break up and yellow moong lentils. Attempt to use recent lentils and never aged ones as they may take loads of time to cook dinner.
- Spices and herbs: The spices, herbs that deliver a lot style and taste in ven pongal are cumin, black peppercorns, curry leaves, ginger and asafoetida. Attempt to embrace all of them and don’t skip on anyone.
- Ghee: Also called clarified butter, ghee is one more vital ingredient which imparts a lot aroma to this dish. You’ll be able to all the time add extra however don’t add much less of it.
- Cashews: Nutty cashews add a wonderful crunch, however you may skip these nuts in case you are allergic to them.
On Black Pepper
Black pepper is without doubt one of the key ingredient added in ven pongal. The black peppercorns are added complete and if you eat khara pongal, you additionally chunk into the black pepper.
If you don’t favor or like biting into a complete black pepper, then crush the black pepper coarsely and add.
Normally I add crushed black pepper, however since I wished to share an genuine technique, I didn’t crush black peppers for this recipe put up.
Two candy and savory variations of pongal recipes:
- Sweet Pongal – A creamy, sweetened model made with nuts, ghee and jaggery.
- Rava Pongal – A delish savory model made with semolina, ghee and nuts.
Step-by-Step Information
How you can make Ven Pongal
Earlier than you start there may be some fast prep work like roasting moong lentils and rinsing rice, lentils. Additional on making khara pongal is a breeze. Wherever doable, I’ve talked about suggestions and solutions so that you simply make a good ven pongal.
Roast Moong Dal
1. Decide ¼ cup of moong dal first to eliminate stones if any. Then warmth a small pan or a small kadai and add the moong lentils.
2. On a low warmth stirring usually roast the moong lentils till they change into aromatic.
3. It is advisable roast the moong lentils till they change into aromatic. There isn’t a must brown them.
4. Take the roasted moong lentils in one other bowl or you should use the identical pan for rinsing.
5. Add ½ cup rice within the bowl containing the roasted moong dal. You should utilize any non-sticky brief to medium grained white rice.
6. Rinse each rice and the roasted moong dal a few occasions with water.
Make Ven Pongal
7. Drain very nicely after which add them in a 3 litre stovetop strain cooker.
8. Now add the next substances – ½ teaspoon cumin seeds, ⅛ teaspoon asafetida (hing), 1 teaspoon heaped chopped ginger. Add salt in accordance with your liking.
Tip: Crushing the cumin seeds evenly in your palms earlier than including provides a pleasant aroma.
9. Pour 3 to three.25 cups water. The quantity of water to be added depends upon the consistency you need and on the standard of moong dal.
Normally I cook dinner the moong lentils for 7 to eight whistles. Thus I add 3.25 cups water. When you get moong dal, that cooks sooner with 2 to three whistles, then add about 2.5 cups water.
10. Strain cook dinner on a medium to excessive warmth for 7 to eight whistles or 11 to 12 minutes. For moong dal which cooks shortly, you may strain cook dinner for two to three whistles.
11. Let the strain quiet down by itself within the cooker after which solely you take away the lid to examine the doneness and consistency.
The consistency of pongal is mushy and like a Khichdi or a porridge. Each the rice and the moong dal must be cooked very nicely.
If you’d like you may even barely mash the cooked rice and moong lentils. If cooked nicely, then cowl with the lid and put aside.
Tip: If the pongal has a consistency like that of a pulao, then add ½ to 1 cup scorching water and blend very nicely.
Mood
12. In one other small pan, warmth 2 to three tablespoons ghee. 3 tablespoons ghee provides a very good style and taste.
13. Add 1 teaspoon cumin seeds.
14. Allow them to splutter.
15. Then add 10 to 12 cashews.
16. Fry till the cashews begin to change into gentle golden.
17. As soon as they start to get gentle golden, then add 1 teaspoon black pepper and 10 to 12 curry leaves.
18. Stir very nicely and fry till the curry leaves change into crisp. The black pepper also needs to be fried nicely.
19. Now pour this whole tempering on the cooked rice and lentils.
20. Combine completely.
21. Cowl with the lid (with the vent weight/whistle on the lid) and put aside for five to six minutes.
This enables the tempering flavors to infuse with the khara pongal and the aroma to remain in. Then take away the lid and serve ven pongal scorching or heat.
Serving Solutions
Normally we merely have ven pongal with a aspect of curd (yogurt) or mango pickle. However it’s historically served with coconut chutney or sambar.
Durga ji suggests to have khara pongal with both onion gothsu or brinjal gothsu or coconut chutney or idli sambar or kalyana gothsu.
Whereas serving, you may drizzle a little bit of ghee on prime and garnish with coriander leaves (cilantro) for those who want.
Khara Pongal Variations
Ven pongal could be made in some ways. You can add grated coconut and even combine greens like carrots, french beans, inexperienced peas, cauliflower, capsicum or corn.
Add some oats to creating oats pongal for a wholesome variation. Millets and even cracked wheat (dalia) could be included to make wholesome pongal varieties.
Making ready khara pongal doesn’t take a lot time. You may make it for lunch or dinner, particularly in case you are in need of time or very busy. Then serve it with some pickle or a aspect of curd or chutney or salad.
How you can make On the spot Pot Ven Pongal
Many of the occasions, I want making ven pongal in my On the spot Pot. However I do roast the lentils individually within the pan and solely cook dinner the rice, lentils and spices within the IP. I make the tempering individually to be added later because it provides extra taste.
For cooking ven pongal within the On the spot pot, after the roasting and rinsing steps, add the lentil, rice, spices within the metal insert of your IP. Add 3 cups water. Strain cook dinner on excessive for six to 7 minutes.
Do a fast strain launch after 10 to 12 minutes. If the consistency appears to be like thick, add some water to skinny it a bit and utilizing the sauté choice, simmer for a few minutes.
Later fry the spices, nuts individually in a small frying pan on the stovetop and add to the cooked rice and lentils. Combine and serve.
Professional Suggestions
Ingredient Notes
- Recent substances: Not solely pongal, however when making any recipe all the time use recent and good high quality substances. Do be certain that to have your spices recent and never stale or spoiled.
- Ghee: Some of the vital ingredient that offers ven pongal its flavorful aroma is ghee. If getting ready ven pongal for any Hindu competition or to be provided to the deities, add recent ghee constituted of cow’s milk solely. You’ll be able to all the time add extra of the ghee, however don’t add much less within the recipe.
- Gluten free recipe: For a gluten free pongal, I’d recommend so as to add a gluten-free asafoetida, fairly than skip it fully.
- Black pepper: You’ll be able to crush the black pepper evenly in a mortar-pestle as a substitute of including them complete.
Recipe Notes
- Cooking lentils: Relying on the standard of moong dal, it might take much less or extra time to cook dinner them. I often cook dinner the moong lentils for 7 to eight whistles and thus I add about 3.25 cups water.
If in case you have moong lentils, which cook dinner sooner, then add about 2.5 cups water and cook dinner for two to three whistles. The rice and lentils must be mushy and the pongal consistency must be like a porridge.
- Cooking in a pot or pan: When you shouldn’t have a strain cooker, you can also make khara pongal in a pot or pan on the stove-top. Merely comply with the recipe and cook dinner the rice, lentils in 3.5 to 4 cups water. Do add extra water if wanted.
- Lentils and rice proportion: On this recipe, the proportion of rice is extra. For extra protein, you may simply change to equal proportions of rice and lentils.
- Scaling: Make an enormous batch of this recipe simply to feed a crowd.
- Make forward: I’d not recommend to make forward and freeze ven pongal, because it tastes greatest when served recent. On refrigerating or freezing, the pongal will thicken and change into lumpy. The style additionally modifications as nicely. Lentils and rice are greatest had freshly cooked.
FAQs
Sure, it’s wholesome because it includes each carbohydrates from the rice and proteins from the lentils with some fat from the ghee. The quantity of ghee added can also be not an excessive amount of.
Ghee pongal and ven pongal are the identical. Mainly they’re two completely different names of the identical recipe.
In no way! The consistency of a savory pongal and khichdi is analogous, however the spices, herbs that make up each are completely different. Clearly a khichdi tastes very completely different than a ven pongal.
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Ven Pongal Recipe | Khara Pongal
Ven Pongal recipe often known as Khara Pongal or Ghee Pongal is a well-liked South Indian porridge like savory dish that’s made with rice, yellow moong lentils and laced with the great flavors of black peppercorns, cumin seeds, asafoetida, curry leaves and ghee.
Prep Time 5 minutes
Cook dinner Time 20 minutes
Complete Time 25 minutes
Stop your display from going darkish whereas making the recipe
Roasting moong dal
Decide moong lentils first to eliminate stones if any. Then warmth a small pan or a small kadai and add the moong lentils.
On a low warmth stirring usually roast the moong lentils until they change into aromatic.
The moong lentils solely must be roasted until they change into aromatic. No must brown them.
Now take them in one other bowl or you should use the identical pan for rinsing.
Cooking rice and moong dal
Drain very nicely after which add them in a strain cooker.
Now add the next substances – cumin seeds, asafetida (hing), chopped ginger. Additionally add salt as per style.
Pour 3 to three.25 cups water. The quantity of water to be added depends upon the consistency you need and in addition on the standard of moong dal.
Strain cook dinner on a medium to excessive warmth for 7 to eight whistles or 11 to 12 minutes.
Let the strain quiet down by itself and you then take away the lid to examine the doneness and consistency. If the pongal has a consistency like that of pulao, then add ½ to 1 cup scorching water and blend very nicely.
Each the rice and the moong dal must be cooked very nicely. If you’d like you may even barely mash the cooked rice and moong lentils. If cooked nicely, then cowl with the lid and maintain apart.
Tempering
In one other small pan, warmth the ghee.
Add the cumin seeds. Allow them to splutter.
Then add the cashews. Fry till the cashews change into gentle golden.
As soon as they start to get gentle golden, then add black peppercorns and 10 to 12 curry leaves.
Stir very nicely and fry till the curry leaves change into crisp. The black pepper also needs to be fried nicely.
Making ven pongal
Now pour this whole tempering on the pongal. Combine very nicely.
Cowl with the lid (with the vent weight/whistle on the lid) and maintain ven pongal apart for five to six minutes. This enables the tempering flavors to infuse with the pongal and the aroma to remain in.
Then take away the lid and serve scorching with coconut chutney or sambar.
How you can make On the spot Pot Pongal
For cooking ven pongal within the On the spot pot, after the roasting and rinsing steps, add the lentil, rice, spices within the metal insert of your IP. Add 3 cups water. Strain cook dinner on excessive for six to 7 minutes. Do a fast strain launch after 10 to 12 minutes. If the consistency appears to be like thick, add some water to skinny it a bit and utilizing the sauté choice, simmer for a few minutes. Later fry the spices, nuts individually and add to the cooked rice and lentils. Combine and serve.Ingredient notes
- Recent substances: Use recent and good high quality substances. Do be certain that to have your spices recent and never stale.
- Ghee: Use recent ghee and you’ll all the time add extra of it, however don’t add much less.
- Gluten free recipe: For a gluten free pongal, I’d recommend so as to add a gluten-free asafetida, fairly than skip it fully.
- Black pepper: You’ll be able to crush the black pepper evenly in a mortar-pestle as a substitute of including them complete.
Recipe notes
- Cooking lentils: Relying on the standard of moong dal, it might take much less or extra time to cook dinner them. I often cook dinner the moong lentils for 7 to eight whistles and so I add about 3.25 cups water. If in case you have moong lentils, which cook dinner sooner, then add about 2.5 cups water and cook dinner for two to three whistles. The lentils and rice must be mushy and the pongal ought to have a porridge like consistency.
- Cooking in a pot or pan: When you shouldn’t have a strain cooker, you can also make pongal in a pot or pan on the stove-top. Merely comply with the recipe and cook dinner the rice, lentils in 3.5 to 4 cups water. Do add extra water if wanted.
- Lentils and rice proportion: On this recipe, the proportion of rice is extra. For extra protein, you may simply change to equal proportions of rice and lentils.
- Scaling: Make an enormous batch of this recipe simply to feed a crowd.
- Make forward: I’d not recommend to make forward and freeze ven pongal, because it tastes greatest when served recent. On refrigerating or freezing, the pongal will thicken and change into lumpy. The style additionally modifications as nicely. Lentils and rice are greatest had freshly cooked.
- Variations: You’ll be able to add some blended veggies like carrots, inexperienced peas, french beans, cauliflower or corn. Including oats offers you a wholesome oats pongal. Pongal may also be made with millets or dalia (cracked wheat)
Vitamin Details
Ven Pongal Recipe | Khara Pongal
Quantity Per Serving
Energy 285 Energy from Fats 99
% Each day Worth*
Fats 11g17%
Saturated Fats 6g38%
Polyunsaturated Fats 1g
Monounsaturated Fats 2g
Ldl cholesterol 22mg7%
Sodium 409mg18%
Potassium 101mg3%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 1g1%
Protein 8g16%
Vitamin A 39IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 4mg20%
Vitamin B6 1mg50%
Vitamin C 7mg8%
Vitamin Okay 4µg4%
Calcium 35mg4%
Vitamin B9 (Folate) 42µg11%
Iron 2mg11%
Magnesium 30mg8%
Phosphorus 65mg7%
Zinc 1mg7%
* P.c Each day Values are based mostly on a 2000 calorie food plan.
This Ven Pongal recipe from the archives first revealed in April 2016 has been republished and up to date on January 2022.
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