Ven pongal Recipe, Khara Pongal
A simple and delicious rice and lentil porridge from Southern India
Servings: 3 person
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-
- Use any short grain or broken rice to make pongal,no need to use Basmati rice.
- Pressure cooking time depends on the quality of rice ,it should be soft and mushy after cooking .
- Pongal should be of medium thickness,neither too dry nor too watery.
- Quantity of cashew and peppercorns can be adjusted according to your preference.
- If the pongal thickens after some time just add some hot water and give it a boil to adjust the consistency.