South Indian dish Ven Pongal - how to prepare

 


Ven Pongal, also known as Khara Pongal, is a delicious South Indian dish made from rice and lentils. It's a savory dish flavored with spices and often served as a breakfast item or a main course. Here's a step-by-step recipe for making Ven Pongal:

Ingredients:

For the Pongal:

  • 1 cup rice
  • 1/4 cup split yellow moong dal (lentils)
  • 2-3 cups water (adjust for desired consistency)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon whole black peppercorns
  • 1/2-inch piece of ginger, finely grated
  • A few curry leaves
  • Salt to taste

For the Tempering (Tadka):

  • 2-3 tablespoons ghee (clarified butter)
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 2-3 green chilies, slit (adjust to taste)
  • A few cashews (optional)
  • A few curry leaves

Instructions:

  1. Wash the rice and moong dal together thoroughly, then drain the water.

  2. In a large saucepan or pressure cooker, combine the washed rice and moong dal. Add 2-3 cups of water, depending on your desired consistency (more water for a softer, porridge-like texture, less for a thicker Pongal).

  3. Add cumin seeds, whole black peppercorns, grated ginger, curry leaves, and salt to the rice-dal mixture. Mix well.

  4. Pressure Cook Method: If using a pressure cooker, close the lid without the weight, and cook on medium heat for 2-3 whistles. Reduce the heat to low and cook for an additional 5-7 minutes. Turn off the heat and let the pressure release naturally.

    Stovetop Method: If using a saucepan, bring the mixture to a boil over medium heat. Once it starts boiling, reduce the heat to low, cover with a lid, and let it simmer for 20-25 minutes or until the rice and dal are fully cooked and soft. Stir occasionally to prevent sticking.

  5. While the Pongal is cooking, prepare the tempering (tadka): In a separate small pan, heat ghee over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, green chilies, cashews (if using), and curry leaves. Fry until the cashews turn golden brown.

  6. Once the Pongal is cooked, open the pressure cooker or saucepan and mix it well. Adjust the consistency by adding a bit of hot water if it's too thick.

  7. Pour the prepared tempering over the Pongal and mix thoroughly.

  8. Your delicious Ven Pongal is ready to be served. It's traditionally enjoyed with coconut chutney and sambar.

Enjoy this comforting and flavorful South Indian dish for breakfast or as a satisfying main course!

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