Ven Pongal – a perfect breakfast recipe, a traditional dish prepared with rice and dal. It’s an all time favorite festive season recipe as well as weekly recipe.
It’s usually served with coconut chutney and sambar. You can’t see the vegetarian hotel menu without this recipe included.
This traditional recipe will be prepared in almost every homes during Pongal Festival. Combined with this is the Chakkarai Pongal recipe prepared during pongal as prasadam for God.
A super easy recipe made within 20 minutes utmost.
Ven Pongal / Khara Pongal / Pongal
A traditional breakfast/festive recipe
- 1 cup Raw rice
- 1/2 cup Moong dal
- 6 cups water
- 1 tbsp Ghee
- 1 tsp cumin
- 1 tsp pepper
- 1 inch ginger chopped
- 5 to 6 no cashew
- Salt as per taste
Wash rice and moong dal, and pressure with 6 cups of water and salt as per taste.
Wait for the pressure to release.
Be ready with the seasoning.
Add ghee in a small pan.
Add the seasonings of cumin, pepper, ginger, and cashews, and fry until cashews become light golden color. Switch off the flame.
Add it to the pressure cooked rice - moong dal. Mix well.
Nutritious ven pongal is ready to be served hot.
4 parts of water for 1 part of total rice and dal is needed.
If pressure cooked pongal is very loose, after adding ghee seasoning, we can again put it on stove to cook for another two three minutes. Taste remains same.
Reducing water can result in hard pongal.