Ven Pongal (Khara Pongal)

Name: Ven Pongal (Khara Pongal)
Total time: 1500 s
Yield: 2-3 persons
Cuisine: Indian
Ingredients: 1 part rice; 1/2 part split moong dal; As Per Taste Salt; 1 tbsp ghee; 1/2 tsp cumin seeds; 1/2 inch ginger (grated); Few black peppercorns; 2-3 fresh green chillies; 4 cups hot water; As Required (adjust as per your preference); As Required (use the same cup which you used for measuring rice and dal); For tempering; 1 tbsp ghee; 1/2 tsp cumin seeds; 1-2 fresh green chillies (Adjust as needed); handful Curry leaves; handful) Cashewnuts; 1 dash hing; As required Fried cashewnuts for garnish

Susmita Patnaik @SUSMITAAMOMMYCHEF

Hyderabad

This is a soothing comfort dish..
A must try recipe..
Check out the details for making a nice Ven Pongal
#SIS #cookpad #pongal #kharapongal #rice #moong dal

Susmita Patnaik @SUSMITAAMOMMYCHEF

Hyderabad

This is a soothing comfort dish..
A must try recipe..
Check out the details for making a nice Ven Pongal
#SIS #cookpad #pongal #kharapongal #rice #moong dal

Saved

Ingredients

25 minutes

2-3 persons

1part rice
1/2part split moong dal
As Per TasteSalt
1 tbspghee
1/2 tspcumin seeds
1/2 inchginger (grated)
Fewblack peppercorns
2-3fresh green chillies
4 cupshot water
As Required(adjust as per your preference)
As Required(use the same cup which you used for measuring rice and dal)
For tempering
1 tbspghee
1/2 tspcumin seeds
1-2fresh green chillies (Adjust as needed)
handfulCurry leaves
handful)Cashewnuts
1 dashhing
As requiredFried cashewnuts for garnish

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Steps

25 minutes

1

In a pressure cooker, put split moong dal. Dry roast it for some time. Take out and wash nicely and strain.
Similarly dry roast the rice also for some time. Then wash that too and strain.
2

Next in the pressure cooker, put ghee. As it melts, put cumin seeds, black peppercorns, fresh green chillies and grated ginger.
3

Next put the moong dal and raw rice. Add salt to taste.
Saute all together for some time. Next add hot water. Give a nice gentle mix.
4

Put the pressure cooker lid and cook for 3 whistles. Let the pressure release completely.
Open the lid. Check the consistency. If needed add some more hot water. Give a nice gentle mix.
Transfer into serving dish.
5

Next prepare for tempering.
Heat ghee. Splutter cumin seeds. Add fresh green chillies and curry leaves. Next add cashewnuts.
Fry till cashewnuts are brownish. Next add hing and give a nice mix. Switch the heat off.
Now put the tadka into the hot pongal. Give a nice gentle mix.
Garnish with some fried cashewnuts.
6

It's ready!! Serve hot with sambar and chutney..
Enjoy this south Indian delicacy..

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Susmita Patnaik @SUSMITAAMOMMYCHEF

on July 09, 2022 13:04

Hyderabad

An good food enthusiast...my journey from a plant science researcher to an agri academician and now a doting mother of two, has taught me the art and science of cooking...a foodie myself I believe in good balanced diet... and cannot compromise on taste, so I try making my dishes come out perfect...Try my recipes and enjoy life with family, friends and relatives...Live and let live is my mantra🙏😊For interesting videos subscribe to my YouTube channel Susmita's kitchen secrets and more and Tasty treats and lifestyle stories by Susmita