Khara Pongal-Ven Pongal
Ven pongal or khara pongal is a popular breakfast in Tamil Nadu prepared with rice and yellow split moong lentils. It is served with sambar and coconut chutney.
Ingredients
- 1/2 cup Raw rice
- 1/4 cup Split yellow moong dal (pasi paruppu)
- 8 Cashew nuts
- Salt needed
For the seasoning
- 1 1/2 tbsp Oil
- 1 1/2 tbsp Ghee
- 1 inch Ginger finely chopped
- 1 tsp Cumin seeds (jeeragam)
- 1 tsp Whole black pepper (milagu)
- Curry leaves few
Instructions
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Dry roast moong dal and rice separately until it is hot to touch. Do not over fry it.
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Fry cashew nuts in a tsp of ghee and keep it aside.
Method to make Khara pongal
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Mix both rice and dal, wash and pressure cook adding salt, 2 1/2 - 3 cups of water for 4-5 whistles.(I used old rice, so added 3 cups of water).
The rice has to be cooked in such a way that it should be mushy. -
Open the cooker, once the pressure subsides. Mash the rice and dal well, when it is hot.
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Heat oil + ghee, add pepper, cumin seeds, saute for a few seconds, then add finely chopped ginger, curry leaves, saute for 2-3 seconds and pour it over the rice + dal mix.
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Add fried cashew nuts and mix everything well.
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Alternatively you can add rice+dal mix to the seasoning as I have done and mix well on low flame for 2 minutes.
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Turn off the heat and serve hot with sambar or gothsu or coconut chutney.
Recipe Video
Recipe Notes
Ven Pongal goes well with coconut chutney, brinjal gothsu and sambar.