Ven Pongal, Sambar, Coconut Chutney & Medu Vada my favorite breakfast combo ever. Also often known as Khara Pongal is a well-liked South Indian family favorite. Ven Pongal recipe is made with rice, moong dal, which gets a tempering in ghee with ginger, cashews, black pepper, cumin seeds. This dish is obtainable as naivedyam in lots of temples during pooja and auspicious days. Ven pongal is served with coconut chutney and sambar and to make it much more special with crispy medu vada.
Ven Pongal Recipe
Pongal is a typical South Indian dish that is often served with sambar or chutney. Aside from idli and dosa, this one holds it unique place in all home. And that is one dish which is made on any special occasions and auspicious day specially during sakranti festival together with sweet pongal.
Also try my rava khichdi, coconut chutney and kaima idli
About Ven Pongal
Ven pongal is created from raw rice (newly harvested short grain rice) also often known as pacharisi which has more starch than regular ponni rice. Raw rice is mixed with yellow moong dal and made into this dish. Pongal is a well balanced dish to eat for breakfast because it has dals added it’s wealthy in protein. Cooked rice and moong dal gets tempering which is made with ghee, whole spices, curry leaves.
Ghee imparts the essential flavour for pongal. Fresh cow’s ghee is used for making the tadka. Despite the fact that pongal is mild made with rice and dal the tempering adds the unique aroma to this breakfast dish.
My Recipe
Ven pongal makes the very best baby food as well. should you are making this for babies, as a substitute of raw rice use regular rice. Since raw rice (pacharisi) for babies may be hard to digest.
South Indian loves their ven pongal with all of the accompaniments. If you wish to make a healthy version of pongal. Take a look at my rava pongal, poha pongal, and millet pongal. In case you are having Ven pongal for the primary time and wondering the way it taste. Take into consideration khichdi, pongal is the principally South Indian dish of khichdi.
I even have shared all the guidelines and tricks which I even have learned over time to make the very best tasting ven pongal. Be certain you read the entire recipe post.
Watch Ven pongal Recipe Video
Ven Pongal Ingredients
Raw Rice – traditionally raw rice is utilized in making ven pongal. short grain rice combined with dal imparts the creamy texture to the pongal.
Moong Dal – yellow split moong dal is barely roasted and cooked with rice. The ratio of dal to rice totally relies on you.
Ghee – most significant ingredient, use fresh homemade ghee for best flavour.
Milk – I add some milk to the cooked rice and dal so as to add more creamy texture in addition to taste.
Tempering – spices like black pepper, cumin seeds, asafoetida, ginger, green chilli, curry leaves and cashews is fried in ghee and added to pongal which adds to the unique flavour.
Rice to Dal Ratio
Ven Pongal is served within the morning as breakfast. It’s a protein wealthy one pot meal which is actually nutritious. The ratio to rice and dal varies to every household. But I’m sharing my recipe here.
I exploit raw rice (pacharisi) also often known as short grain rice. For each 1 cup of raw rice I exploit ¼ cup of yellow moong dal (pasi paruppu). You may increase the dal and use upto ½ cup.
Expert Suggestions
You may easily make ven pongal like hotel style easily at home too. All you would like is to grasp few steps and few tricks. Follow all the following tips and tricks to get soft ven pongal at home.
Roasting Dal
Some people add moong dal roasted or unroasted. For best taste and aroma, I at all times prefer to dry roast moong dal before cooking.
Ratio of Rice and dal
Use raw rice for the very best texture. raw rice has more starch in comparison with regular rice which provides a softer pongal. Ratio of rice and dal is as much as you. You may half measure of dal to rice in making pongal.
Amount of ghee
Using generous amount for ghee is essential. fresh desi ghee adds a lot flavour to pongal. So do not be shy in using ghee.
Texture of pongal
Pongal is a comforting dish. It has a creamy and gooey texture. Cooking pongal with the proper amount of water is essential for achieving this texture. Normally for each 1 cup of rice and ½ cup dal, you would like 5 cups of water. Once the rice and dal is cooked, I add extra milk to get the creamy texture. Pongal may look runny once you open the lid, but because it cools it should thicken.
Make Ven Pongal (Stepwise Photos)
1)Start by dry roasting moong dal in a pan till light golden. it should take around 2 to three minutes. I do not wash my dal before roasting.
2)Take raw rice in a pressure cooker.
3)Add roasted moong dal into the rice. now you’ll be able to wash each rice and dal together.
4) Cover with water. I wish to add 1 tsp of ghee into the rice and dal when cooking. You may add or skip should you want.
5)Add salt to taste.
6)Pressure cook for 4 whistle. Let the pressure release by itself. Now open the lid.
7)Pour in milk and blend well. The milk will make the pongal much more creamy and provides it the proper texture.
8)Add a tbsp of ghee to the pongal at this point.
9)Mix it rather well and put aside.
10)Now let’s make the tempering for the pongal. Heat ghee in a pan.
11)Add in cashews and roast evenly. Once cashews turn light golden, add in cumin seeds and black pepper.
12)Roast the spices in ghee.
13)Add in chopped ginger and green chillies. Be certain you chop them finely. You may grate ginger.
14)Add in asafoetida and curry leaves.
15)Fry this for two minutes till it gets toasted.
16)Pour the tempering into the cooked rice and dal.
17)Mix well. Your ven pongal is able to serve.
18)Enjoy.
Make Ven Pongal in Fast Pot?
Ven pongal may be made at home in either pressure cooker or on quick pot. Either way the ingredients are same but the tactic of creating may vary. Recently quick pot is widely utilized in making pongal. Making ven pongal in quick pot could be very much like making it in pressure cooker.
- Follow the identical process as pressure cooker.
- Set the quick pot to pressure cook mode and set for 12 mins.
- Once the timer is up, leave it for 10 mins. Then manually release the pressure.
- Do the tempering as given and pour over the pongal. Mix well and serve.
- One other method of creating pongal in quick pot is given within the recipe card.
Regularly Asked Questions
Is pongal healthy?
There is a large debate whether pongal is healthy or not. Ven pongal has rice and dal used to make it. Dal is one among the healthiest grain to make use of with. It’s wealthy in protein. pongal is one among the healthful dish and really healthy.
Is pongal and khichdi same?
each are very similar in texture and look sensible. but in khichdi we normally use onions which we cannot use in pongal.
what’s ghee pongal?
ghee pongal is same as ven pongal. As mentioned on this recipe post pongal gets it essential flavour and taste from the modest amount of ghee we use while making it.
What form of rice is used for pongal?
Ven pongal is created from raw rice (newly harvested short grain rice) also often known as pacharisi which has more starch than regular ponni rice. Raw rice is mixed with yellow moong dal and made into this dish.
Difference between ven pongal and sakkarai pongal?
Despite the fact that each the recipes are made with common ingredients like rice and dal. Ven pongal is tempered with whole spices, ginger and green chillies. sakkarai pongal has jaggery, cardamom powder, cashews and raisins. Each pongal is made with generous amount of ghee.
For specially occasions like sakranti festival, we make each ven pongal and sakkarai pongal together. You may cook each pongal together at the identical time. Cook double the quantity of rice and dal in a pressure cooker. Remove half of the cooked rice and dal to make ven pongal and other half you’ll be able to make into sweet pongal (sakkarai pongal) following the recipe.
More Pongal Recipes to Try
📖 Recipe
Ven Pongal Recipe (Khara Pongal) | Ghee Pongal Recipe
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Servings: 6 servings
Calories: 299kcal
Notes
- Ratio of rice and dal is as much as you. You need to use ½ cup of dal to rice when making pongal.
- Use raw rice for the very best texture. raw rice has more starch in comparison with regular rice which provides a softer pongal.
- Using generous amount for ghee is essential. You need to use equal amount of ghee and oil.
- Normally for each 1 cup of rice and ½ cup dal, you would like 5 cups of water. Pongal may look runny once you open the lid, but because it cools it should thicken.
- In case you feel your pongal is simply too thick, you’ll be able to add some extra hot milk to regulate the consistency.
Fast Pot Method
Set quick pot to saute mode. Add in ghee together with all seasoning and allow them to sizzle. Add in rice and dal together with water, salt. Cover the quick pot and pressure cook for 9 minutes. once pressure is released, give it a stir. keep covered for one more 10 mins. Serve hot with some ghee drizzled on top.
Nutrition
Serving: 1servings | Calories: 299kcal | Carbohydrates: 39g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 31mg | Potassium: 129mg | Fiber: 2g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 2mg
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