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Ven Pongal Or Ghee Pongal

5 from 4 votes

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Ven pongal or khara pongal is a popular dish in South Indian homes and is served as breakfast dish in Tamil Nadu. It is called as huggi in Karnataka. Ven pongal is a spicy variant made with rice, moong dal, black pepper, cumin seeds and cashew nuts. It is commonly prepared during pongal, a harvest festival, where this dish is prepared to celebrate the festival. Ven pongal is very easy to prepare and tastes best when served with sambar or coconut chutney. I have prepared gojju or tamarind curry (shown in the pic) which also goes well with ven pongal.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Recipe CategoryVegetarian
Served AsBreakfast
CuisineSouth Indian
Servings 3
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Ingredients
  

  • Raw rice – 1 cup
  • Split yellow moong dal – 1/2 cup
  • Salt
  • FOR TEMPERING
  • Ghee - 2 tablespoon
  • Cumin/jeera seeds - 1 teaspoon
  • Whole black pepper seeds - 1 teaspoon
  • Ginger - 1 tablespoon chopped finely or grated
  • Few curry leaves
  • Asafoetida - 1 pinch
  • Cashew nuts - 10
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Instructions
 

  • Wash and soak raw rice and moong dal for 15 minutes. This helps to cook rice and dal faster. Add salt, 1 teaspoon of ghee and 4 to 5 cups of water and pressure cook the soaked rice and dal upto 4 whistles.
  • Once the pressure is cooled down, mash them thoroughly with a masher or a ladle and keep it aside. In a pan, add 1 tablespoon of ghee. Add black pepper and cumin seeds and saute on a low flame for a minute.
  • Add grated ginger and curry leaves and saute for few seconds. Pour this mixture to the cooked rice and dal and mix well. In the same pan, add another 1 tablespoon of ghee and add cashew nuts and saute till golden brown.
  • Add these to the cooked rice and dal and combine together. Switch off the flame. Ven pongal is ready to be served.
  • Serve ven pongal or huggi hot with sambar or coconut chutney.

Notes

  • Ven pongal tastes better if it is mushy. You can add little ghee at the time of serving to enhance the taste.
  • You can grind the pepper to a coarse powder and then temper it, to make pongal more spicy and get pepper flavour.

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5 from 4 votes
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