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pongal recipe
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5 from 1 vote

Ven pongal Recipe, Khara Pongal

A simple and delicious rice and lentil porridge from Southern India
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast, Rice preparation, Tiffin recipes
Cuisine: South Indian Cuisine
Keyword: khara pongal, sookhi khichdi, ven pongal
Servings: 3 person
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Rice/chawal Short Grain /tukda
  • 1/4 cup Yellow Lentil / Moong Daal (dhuli huee)
  • 8 Curry Leaves / Kadi Patta
  • To taste Salt / Namak
  • 4 cup Water / Paani

tempering

  • 4 tbsp Clarified Butter / Desi Ghee
  • 1.5 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 2 Dried Red Chilli, Whole
  • 3 tbsp Cashew Nuts / Kaju
  • 2 tsp Peppercorns / Sabut Kali Mirch

Instructions

  • Dry roast yellow lentil/moong daal in a pan for 2-3 minutes(This step is optional but I prefer doing this )
  • Soak rice and lentil in enough wtaer for 15 minutes.
  • Heat 2 tsp of ghee in a pressure cooker and add 1/2 tsp cumin,5 curry leaves and then add the soaked rice and lentil mix.
  • Stir for a minute and then add about 4 cups of water in it.
  • Add salt and mix it and then pressure cook for 3-4 whistles on medium heat.
  • Let the pressure come down then open the cooker and give it a stir .(can add some hot water to adjust the consistency )
  • Heat ghee in a small pan and add cumin and cashew nuts and let it turn to a golden colour then add pepper corns ,curry leaves ,ginger and asafoetida.
  • Now add the tempering in the pongal and mix.
  • Serve hot with a tsp of ghee poured on top of it.
  • Serving suggestions- serve with coconut chutney ,ghotsu, sambhar or yogurt.

Notes

Note-
  1. Use any short grain or broken rice to make pongal,no need to use Basmati rice.
  2. Pressure cooking time depends on the quality of rice ,it should be soft and mushy after cooking .
  3. Pongal should be of medium thickness,neither too dry nor too watery.
  4. Quantity of cashew and peppercorns can be adjusted according to your preference.
  5. If the pongal thickens after some time just add some hot water and give it a boil to adjust the consistency.