Ven Pongal Recipe (Khara Pongal)
Ven Pongal also known as Khara Pongal is a classic South Indian breakfast dish made with rice & yellow moong lentils in Instant Pot and Stovetop pressure cooker
Servings 4
Calories 319kcal
Ingredients
- 3 tablespoons ghee (clarified butter) (Vegans can replace ghee with oil)
- 1 teaspoon cumin (jeera) seeds
- ½ teaspoon black pepper corn (whole or lightly crushed)
- 2 green chilies slit lengthwise
- 1 teaspoon ginger finely chopped or grated
- 1 stalk curry leaves
- 10-12 cashew nuts optional
- 1 pinch hing (asafoetida)
- ½ cup split yellow moong dal
- ½ cup white rice short grain rice preferable (or quinoa, millets)
- 4 cups water + 1 cup extra to adjust consistency
- salt adjust to taste
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Heat ghee, and add cumin seeds, black pepper (whole or lightly crushed), and cashews. Saute till cashew nuts turn light golden in color.
- Then add green chilies, ginger, curry leaves, and asafetida. Saute for another few seconds.Note: If making it for naivedyam, add a pinch of turmeric to the tempering as white savory food is not traditionally offered to the gods.
- Next, add the rinsed dal and saute for 1-2 minutes until the dal turns aromatic.
- Then add rinsed rice along with water and salt. Mix everything well.Note: For a richer and creamier pongal, replace 1 cup of water with 1 cup of whole milk while cooking.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 8 minutes.
- When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
- Note: If the pongal is thick, select saute mode, add 1 cup of hot water, and simmer for 1-2 minutes or till you get your desired consistency.
- Instant Pot Pongal recipe is ready, serve with yogurt, raita, or tamarind chutney.
Stovetop Pot Method
- Heat 1 teaspoon of ghee in a pressure cooker. Add the rinsed dal, Saute well for 1-2 minutes till the dal turns light golden or aromatic. Then add the rinsed rice, 4 cups of water, and salt. Mix well.Note: For a richer and creamier pongal, replace 1 cup of water with 1 cup of whole milk while cooking.
- Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.
- Once the pressure has been released, open the lid and stir the mixture well. The rice and dal mixture should be soft and mushy.
- Meanwhile, in a tempering pan, add the remaining ghee, once it's hot, add cashew nuts. Saute for a minute or till cashew nuts turn light golden.
- Then add cumin (jeera) seeds, and black pepper (whole or lightly crushed), and let the cumin seeds & black pepper sizzle.
- Next, add the green chilies, ginger, curry leaves, and asafetida. Saute for another 30 seconds until curry leaves become crisp.Note: If making it for naivedyam, add a pinch of turmeric to the tempering as white savory food is not traditionally offered to the gods.
- Add this tempering to the cooked moong dal-rice mixture and simmer for 1-2 minutes to allow the flavors to blend. Note: If the pongal is thick, then add ½-1 cup of hot water and adjust the consistency.
- Serve with coconut chutney, sambar, raita, or tamarind chutney.
Video
Notes
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
Tips to make the Best Pongal
- Serve Hot: Pongal tastes best when made fresh and eaten hot.
- Rice Type: Traditional Pongal recipe is made with small grain rice such as sona masuri or seeraga samba rice.
- Roast moong dal: Roast moong dal until it turns light golden brown & aromatic. This imparts a nutty flavor to the dish.
- Consistency: Pongal thickens a little on cooling. You can save leftovers in the refrigerator and reheat them in a microwave or on the stovetop (add hot water if required to adjust consistency) just before serving.
Variations
- Lentil to Rice Ratio: The ratio of dal to rice is a personal preference. I have used equal amounts of dal and rice to include more protein in the diet. But you can reduce the dal as well.
- Vegetables: You can also add some vegetables like carrots, peas, and spinach to make this Pongal healthy.
- Vegan: Adding ghee enriches the taste of Pongal, but Vegans can skip ghee/clarified butter and substitute it with any neutral cooking oil.
- Husked Moong Dal: You can also use husked split moong dal, which makes this moong dal khichdi more healthy.
- Other Grains: Use the same recipe to make a healthy Pongal recipe with millets, quinoa, rava, and oats.
Nutrition
Calories: 319kcal | Carbohydrates: 54g | Protein: 7.3g | Fat: 8.1g | Saturated Fat: 4.3g | Cholesterol: 16mg | Sodium: 3.4mg | Potassium: 207mg | Fiber: 3.8g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 1.8mg