Indian ven pongal recipe
- Dish type
Lentils and rice are seasoned with cumin seeds and curry leaves in this Indian dish called ven pongal, a quick and easy savoury breakfast.
1 person made this
- 185g white rice
- 200g yellow lentils (moong dal)
- 3 tablespoons ghee (clarified butter), divided
- salt to taste
- 1L water, or as desired
- 1 1/2 teaspoons coarsely ground black pepper
- 1/4 teaspoon cumin seeds
- 5 curry leaves
- 1 (3cm) piece fresh ginger, minced
- 40g cashews
MethodPrep:10min ›Cook:27min ›Ready in:37min
- Heat a large pan over medium heat; add rice and lentils. Cook and stir until toasted and fragrant, 3 to 4 minutes. Rinse.
- Place rice-lentil mixture, 1 tablespoon ghee and salt in a rice cooker or pressure cooker; add water. Cook according to manufacturer's instructions until rice and lentils are tender and the consistency of a paste, 20 to 25 minutes. Stir and mash into a fine paste.
- Heat 1 tablespoon ghee in a pan over medium-high heat. Add black pepper and cumin seeds; cook until seeds start to pop, 2 to 3 minutes. Stir cumin mixture into rice-lentil mixture.
- Tear curry leaves roughly and stir into rice-lentil mixture; stir in ginger. Season with salt.
- Heat remaining 1 tablespoon ghee in a pan over medium-high heat; cook and stir cashews until toasted and fragrant, 2 to 4 minutes. Garnish rice-lentil mixture with toasted cashews.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
by Buckwheat Queen
As delicious as it is delicate. I made a half portion, and used a pressure cooker, so it only took about 10 minutes. The cashews were a nice addition. Thank you for the recipe.-30 Jan 2017
Oats Ven Pongal Recipe
The Oats Ven Pongal Recipe is a simple, wholesome and full of flavor dish that is very quick and easy to make. The Oats Pongal is made very similar to the Traditional Rice Ven Pongal, except that the cooking time is reduced. I created this recipe as part of my Saffola FitFoodie, collaboration. Surprisingly, the addition of oats did not change the taste of the Pongal and it still remained to be creamy and full of flavors from the ghee, ginger and black pepper. If you are looking to cut down rice from your diet then the recipe of Oats Pongal will be a hit. Serve Oats Ven Pongal Recipe with South Indian Coconut Chutney and Sakkare Millet Pongal Recipe.
If you like this recipe, try more recipes like
Ven pongal recipe | khara pongal recipe | how to make ven pongal
ven pongal recipe | khara pongal recipe | how to make ven pongal with detailed photo and video recipe. it is a popular south indian savoury and spicy dish, made from moong dal, rice and other spices. it is typically served for morning breakfast with side dished like sambar and coconut based chutneys. the dish is primarily famous in tamilnadu, but can also be seen served in other sisters south indian states.
ven pongal recipe | khara pongal recipe | how to make ven pongal with step by step photo and video recipe. south indian cuisine is known for it myriad options for healthy morning breakfast recipes. generally, these are rice or lentil based dishes which are either prepared by steaming or by frying. one such common and easy recipe is pongal recipe which can be prepared as khara pongal or spicy pongal too.
i am not a huge fan of ven pongal recipe and i prefer to have sakkarai pongal, but not for breakfast though and just as a dessert. but these recent years, khara pongal has become a daily business to me, especially for the morning breakfast. it is easy, simple and quick to prepare, and most importantly a healthy alternative too. the best part of this dish is its ability to be prepared with and without vegetables. the traditional recipe is just with rice and moong dal with spices like pepper, ginger and dry fruits. but as an extension, i make it with veggies like finely chopped carrots, beans, peas, corn and even shallots. but this is just a variation and i request you to keep it simple if you are here for just plain spicy pongal recipe.
as i mentioned previously, ven pongal recipe is easy to prepare, yet some tips and suggestions. firstly, i would heavily recommend using an equal proportion of rice and moong dal while preparing this dish. some prefer to have 2:1 ratio of rice to moong dal but for authentic taste, follow 1:1 ratio. secondly, any rice should be good to be used in this recipe. but raw rice or sona masuri rice is the most preferred rice for this recipe. lastly, do not forget to roast rice and dal with 1 tsp of ghee before using it in the recipe. basically, it will help to release a nice aroma for the dish. having said that, do not brown the rice and dal and roast it slightly.
finally, do visit my other south indian breakfast recipes collection with this post of ven pongal recipe. it includes recipes like medu vada, masala dosa, set dosa, poha dosa, sakkarai pongal, rava pongal, puliyoggare, bisi bele bath, vangi bath and puliyodharai recipe. further, do visit my other related recipes collection like,
Ven Pongal, South Indian Breakfast
ven pongal recipe | khara pongal | pongal South Indian breakfast recipe | with 23 amazing images.
Ven Pongal is South India’s equivalent of the North Indian khichdi. Cooked rice and moong dal are flavoured with ginger, crushed peppercorns and cumin seeds, and garnished with ghee-roasted cashew nuts and curry leaves.
To make ven pongal , heat a small non-stick pan, add the yellow moong dal and dry roast on a medium flame for 3 minutes. Wash the dry roasted yellow moong dal and rice. Combine the moong dal- rice mixture, asafoetida, ½ tsp of cumin seeds, ginger, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Add ½ cup of hot water and mix well. Keep aside. Heat the ghee in a small non-stick pan and add the remaining 1 tsp of cumin seeds and sauté on a medium flame for 30 seconds. Add the cashew nuts, coarsely crushed peppercorns and curry leaves and sauté on a medium flame for 30 seconds. Add the tempering to the dal-rice mixture and mix well. Serve immediately with ghee.
Khara pongal has a unique flavour and consistency, which are rich yet soothing. It is made as an offering to Gods during pujas, especially in the month of Margazhi or Dhanurmasa, which extends from mid-December to mid-January. Many families follow the practice of making this dish in an earthen pot during the Pongal festival celebrated in South India in mid-January.
Hot and spicy pongal South Indian breakfast recipe dripping with ghee tastes heavenly in the cold winter mornings – just one small serving feels like a feast! Interestingly, this seemingly divine recipe is also a common breakfast item, which you get in all restaurants and even morning trains.
Tips for ven pongal . 1. Pressure cook till the mixture is slightly mushy. 2. If you are serving it after some time, then add a little more water to adjust the consistency, re-heat and serve.
Try other South Indian recipes like Chakkra Pongal or South Indian Stir Fry Rice.
Enjoy ven pongal recipe | khara pongal | pongal South Indian breakfast recipe | with step by step photos.
Step 1: Select the high Saute setting on the Instant Pot and heat 1 tablespoon of the ghee. Add the cashews and sauté until they start to turn golden brown, about 1 to 2 minutes. Transfer the cashews to a small bowl. Add the remaining 3 tablespoons ghee, the ginger, cumin seeds, peppercorns, ground pepper, and curry leaves directly to the hot ghee at the bottom of the edges of the pot and sauté until aromatic, about 30 seconds. Transfer the Tadka to the bowl with the cashews and set aside (photos 1 – 4).
Step 2: Add the moong daal to the now-empty Instant Pot and saute until toasted, about 1 minute. Next, add rice, salt, and hing pour in the water, and stir to combine. Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the Rice setting and set the cooking time for 12 minutes at low pressure (photos 5 – 8).
Step 3: Allow 10 minutes of natural pressure release, then move the pressure release valve to Venting to release any remaining steam. Press the cancel button to turn off the Instant Pot. Open the Pot and stir in the reserved cashews and tadka (photos 9 – 10).
Varagu Arisi Pongal (Kodo Millet Ven Pongal Recipe)
Breakfast recipes need to be fuss free, quick, filling and ready with minimal prep work. This Varagu Arisi Pongal Recipe or Kodo Millet Pongal is just what you need! One Pot, Millet Breakfast ready in 30 minutes
Blogging today about an absolutely delicious South Indian Comfort Food and a popular rice dish - Ven Pongal Recipe made with Varagu Arisi or Kodo Millet and lentils. Including Sirudhaniyam or Millets in this traditional recipe, makes it more healthier, tastier and filling too.
Varagu Arisi is known as Kodo Millet in English. It is known as Arikelu in Telegu, Varak in Malayalam, Arka in Kannada, Kodra in Hindi, Gujarati, Punjabi and Marathi.
Ven Pongal is South Indian version of Khichdi. It has similar set of ingredients - Rice and Lentils.
However, certain ingredients give it a typical South Indian touch, like peppercorns and ginger for the heat, cashews for the crunch and curry leaves for the aroma. They are cooked in ghee and frankly, one shouldn't have it in any other way.
I am sure most of you must have tasted Ven Pongal at popular South Indian restaurants or at home too. While Khichdi world over is served as Main Course, Pongal is served as breakfast. The side dish is Sambar and Chutney.
Side Dish for Varagu Arisi Pongal
I also have a Pongal Recipe on the blog that is made with Samba Wheat or Godhumai Rava. Popularly known as Dalia or Broken Wheat. Do check out the recipe here.
We include Millets as part of our diet 2 days in a week so whether it is breakfast or tiffin (early dinner). They are far more filling as compared to rice.
Varagu Arisi or Kodo Millet is always available in my pantry and hence dishing out the recipe hardly takes any time.
This recipe can be made with any millet available in your pantry like Proso Millet (Pani Varagu), Foxtail Millet (Thinai or Navane) etc too. The cooking process too remains the same.
Varagu Arisi Pongal can be made under 30 minutes and all you need is a pressure cooker. It requires minimum presence in the kitchen and after 3-4 odd whistles, and a tempering later, pongal is ready to eat. I love such traditional recipes that are super convenient to cook and serve.
I have few recipes on the blog using Millets that you can try at home. Requires basic ingredients from the pantry too.
What is Ven Pongal?
The first time I had Pongal was at a South Indian Restaurant in New York. Contrary to all my expectations of being served a bland mix of rice and lentils, what I received was bliss in a bowl.
With a smooth porridge-like consistency, the Pongal was freshly made, served piping hot, and topped with a tempering of cashews, curry leaves, pepper, and ghee. With the first spoonful, I was hooked to its savory taste and since then, it has become part of our weekly rotation.
This simple and easy dish is a common and popular breakfast dish from South India. It is not very different from Khichdi – popular rice and lentil porridge commonly cooked in the Northern part of India.
Ven Pongal is often served as prasad (offering to god) in temples and ashrams across the country. It also has a cultural significance during the Pongal festival.
Ingredients of Khara Pongal
- 2 cup rice
- water as required
- 1 teaspoon black pepper
- salt as required
- 1/2 tablespoon mustard seeds
- 2 tablespoon ghee
- 1/2 cup roasted peanuts
- 1 cup moong dal
- 1/2 teaspoon turmeric
- 1 handful curry leaves
- 1 teaspoon cumin seeds
- 5 green chilli
- 1/2 cup chopped cashews
How to make Khara Pongal
Step 1 Pressure cook the rice and dal
Cook the dal and rice together with turmeric powder in a pressure cooker until mushy.
Step 2 Roast the cashews and peanuts
Heat a little ghee in a large pan and fry the cashew nuts until they turn brown. Keep them aside.
Step 3 Roast the spices in ghee and add the cashews and peanuts
Heat the rest of the ghee and add all spices in the pan. Add cashew nuts and roasted peanuts in it, saute for a minute.
Step 4 Cook and serve!
Mix rice and dal in it. Add a little water, if required. Add salt and little extra ghee to taste. Cook well and serve hot!
Ven Pongal South Indian Breakfast
I once read that “All happiness depends on a leisurely breakfast” – and can’t agree with it more. Breakfast is a very important meal as it kick starts the day, pepping us with all the energy.
In the midst of the chaos and mayhem that is a typical morning having good breakfast options help and that is where South Indian dishes kicks in. Ven Pongal is one such super breakfast. It is my favourite comfort dish too. The dish can also be the perfect dinner or the god sent bowl to the occasional hungry pangs that hits you at 4pm. It is our very own answer to the Khichdi of North India, our very own kedgeree.Loaded with rice and lentils, the dish is not only healthy but also tasty and pleasantly satiating.
Red Prawn Ceviche, Avocado, and Corn by Chef Antonio Romero
The recipe varies in each house hold in terms of the proportions of the lentils to the rice. Like any other south Indian dish, this dish gets it’s zing from the curry leaves.
Ven Pongal / Khara Pongal / Ghee Pongal Recipe
I was never a Ven Pongal fan until I became pregnant with my first born. I used to crave for a few things and Ven Pongal was high on that list. Not just any Ven Pongal. But Ven Pongal from a small little restaurant in San Jose called Komala Vilas. My husbands friend, whom we called Thambi used to come and stay with us over the weekends. Thambi is a foodie. He loved to eat out. So every Saturday, we would get up late, get ready and drive straight to Komala Vilas and have piping hot Pongal. Their Pongal was different. Pepper and Cumin was never whole in their Pongal. It was crushed, fried and then added. This little step took their dish to another different level. ‘What nicer thing can you do for somebody than make them breakfast?’ – Anthony Bourdain.
So lets make some awesome Pongal. Come with me.
Note: The rice dal ratio – Generally the ratio is 1 rice : 1/2 dal. You can go upto 1:1 to have a very rich pongal. If unsure go with the 1: 1/2 ratio.
Soak rice in water. Preferably raw rice. I used Sona Masuri rice. Once we have done that, lets roast some lentils. Take split moong dal and dry roast it on a very low flame until you can smell the roasted dal. It would take approximately 3 minutes. Don’t roast for long. Cook the dal and rice together in a pressure cooker with 4 cups of water for a good 15 minutes or 10-12 whistles. We need to cook it until well done. I dont add the rice and dal directly in the cooker. I place some water in the cooker and place a bowl inside and add the rice, dal and water to the bowl. This way the rice mixture does not scorch in the bottom.
Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside. Mince a teaspoon of ginger very finely. You will need some green chillies and curry leaves too.
Heat some ghee and oil in a pan. I used 2 tablespoons of ghee and a tablespoon of oil. Add in the broken cashew nut, ginger, curry leaves and green chillies. Roast on a low flame. Once the nuts are roasted add in the pepper-cumin mixture. Roast briefly for 20 seconds.
Add in the cooked rice-dal mixture and salt. Mix everything to combine. Saute briefly for a minute or two. Remove off heat.