Ven Pongal is a traditional breakfast made in the state of Tamil Nadu in India, and Sri Lanka. It is made with rice and yellow moong dal, followed by tempering of ghee and a few spices!
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What is Pongal?
Pongal in Tamil translates to overflowing. The overflowing of milk signifies prosperity and abundance in Tamilian culture. Pongal is a 4 day long harvest festival celebrated in Tamil Nadu. Special delicacies are made during this festival. Ven Pongal, Sakkarai Pongal, Payasam, Sambar and Coconut Chutney, to name a few.
What is Khara Pongal?
Khara Pongal and Ghee Pongal are the two other names of Ven Pongal.
The recipe is super easy to make and is uber delicious. I believe that the recipe is a close version of khichdi. It is made with a variety of short grained rice and yellow moong dal. The only difference between khichdi and pongal is, the tempering.
Tempering in pongal is added only after the rice and lentils are cooked. The tempering is made with lots of ghee, cumin seeds, asafetida, curry leaves, cashews and black peppercorns.
The tempering is what truly creates magic in this recipe. If you haven't tasted this easy yet super delicious delicacy, I suggest you must!
Ingredients to Make this Recipe
- Yellow Moong Dal - Yellow moong dal renders a creamy texture to this recipe, and cannot be substitued.
- Short Grained Rice - You can use Sona Massouri Rice/ Or Par Boiled Rice for this recipe. But, any short grained variety of rice should work.
- Water - Water is used to cook the rice and the lentils. In some families some milk is also added. But I feel the lentils add enough creaminess to this recipe, so I prefer not to add milk.
- Ghee - Ghee brings the nuttiness and flavor to this recipe, and in my opinion, it literally is the star ingredient. The more you add the better it tastes.
- Tempering Aromatics and Spices - The tempering is the most important part of this recipe, so make sure you add all the tempering ingredients to make this recipe tastes absolutely lip smacking delicious. You will add cumin seeds, asafetida, cashwes, curry leaves, minced ginger and black peppercorns.
Expert Tips from my MIL to Make this Recipe
- The rice-to-lentils ratio should be 1:1. This gives the perfect texture and creaminess to the ghee pongal.
- Dry roast the rice and lentils, and this brings out their beautiful flavors and makes the recipe taste super delicious.
- If you are making this recipe in the instant pot, for every rice and lentils to water 1:3 ratio works well, if you are cooking it in a pressure cooker or pan.
- Be genrous to add ghee. It elevates so much flavor.
- If you want you can also add freshly grated coconut, some temples in Tamil Nadu add it, and their Ven Pongal tastes amazingly delicious.
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Ven Pongal
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Ingredients
- ½ Cup Yellow Moong Dal
- ½ Cup Shot Grained Rice
- 3 Cups Water
- 1 Teaspoon Salt
Tempering
- 3 Tablespoons Ghee
- 1.5 Teaspoons Cumin Seeds
- 1 Teaspoon Black Peppercorns
- ¼ Teaspoon Asafetida
- 10-12 Curry Leaves
- 10-12 Cashews
- 1 inch Ginger minced/grated
Instructions
- Wash and soak the rice and lentils for 10 minutes.
- Drain the water from the soaked rice and lentils.
For Cooking the Rice and Lentils in the Instant Pot.
- Start the instant pot on sauté mode. Once the pot is hot, add drained rice and lentils. Roast them until fragrant.
- Heat up 3 cups of water, and add it to the roasted rice and lentils. Add salt.
- Close the instant pot lid. Make sure the valve is in sealing position.
- Press cancel. Now press Pressure Cook. Set manual pressure on high for 10 minutes. Press start.
- Once the rice and lentils are cooked, let the pressure release naturally.
For Cooking the Rice and Lentils in a Pressure cooker or Pot
- Heat up the pressure cooker or the pot on Medium flame.
- Add drained rice and lentils. Roast them until fragrant.
- Add 3.5 cups of Hot water, and then add salt.
- If you are cooking using the pot, Cook the lentils and rice covered for 8 minutes and then let them cook without the lid for the last 5 minutes.
- If you are using the pressure cooker, cover the pressure cooker lid safely. Cook the rice and lentils for 7-8 whistles, approximately about 10-12 minutes. Let the pressure release naturally.
Prepare the Tempering
- Add ghee to a frying pan.
- Once hot add cumin seeds, asafetida, black peppercorns, cashews and curry leaves.
- Once the cashews are golden brown, add the tempering to the cooked rice and lentils.
- Mix well. Serve hot with sambar and coconut chutney.
Notes
- Use fresh ingredients.
- Basmati rice works too, but short grained rice is usually glutanous, which adds to the creamy texture of the pongal.
- Ghee is non-negotiable ingredient of the recipe. Trust me!!!
- If you ever get a chance to visit Tirupati Balaji, their pongal is absolutely the best!!!
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