Ven Pongal | Kara Pongal
How to make Ven Pongal | Kara Pongal – Ven Pongal recipe
Ven Pongal | Kara Pongal is one of the staple South Indian breakfasts prepared by cooking raw rice and moong dal together and tempering it with ghee and spices. It is easy on the stomach and quick to make with a right balance of carbohydrates and proteins.
In this recipe instead of cooking raw rice and moong dal and then giving a tempering, a quick one pot variation of ven pongal is given. This technique reduces the cooking time and waiting time and can be done on busy days.
Cooking instructions with step by step pictures
Wash rice and moong dal several times and keep aside. If moong dal is not roasted dry roast it for a few minutes before washing. In a pressure cooker heat ghee or ghee + oil.
Add the cashews and roast till golden.
Add cumin seeds, peppercorns, curry leaves, ginger, asafoetida and saute till it turns aromatic. Be careful not to burn it.
Immediately add rice and moong dal and saute for a minute.
Add water and milk. Mix well. Close the pressure cooker and cook on medium flame for 5 whistles and simmer for 5 minutes. Let the pressure release naturally.
Serve hot with sambar / chutney !!
Recipe notes
- This is a quick one pot, ven pongal. Traditionally rice and dal is cooked separately and a tadka of the remaining spices is added to it and mixed.
- The consistency of the Pongal must be slightly on the mushier side.
- Ven pongal is best served hot / warm. So it is better to reheat it if you are going to serve at a later time. Or add ½ cup extra milk or water while cooking. This maintains the consistency of the dish.
One Pot Ven Pongal
Ingredients
- 5 tbsp ghee or 3 tbsp ghee + 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp black pepper corns
- 1 sprig curry leaves
- ½ tsp grated ginger
- a pinch of asafoetida
- 10 to 12 broken cashews
- ½ cup raw rice
- 2 tbsp moong dal (roasted)
- 1½ cups water
- ½ cup milk
Instructions
- Wash rice and moong dal several times in water and keep aside. If moong dal is not roasted dry roast it for a few minutes before washing.
- In a pressure cooker heat ghee or ghee + oil.
- Add the cashews and roast till golden.
- Add cumin seeds, peppercorns, curry leaves, ginger, asafoetida and saute till it turns aromatic. Be careful not to burn it.
- Immediately add rice and moong dal and saute for a minute.
- Add water and milk. Mix well. Close the pressure cooker and cook on medium flame for 5 whistles and simmer for 5 minutes. Let the pressure release naturally.
- Open the pressure cooker and mix gently.
- Serve hot with sambar / chutney !!
Notes
- You can replace raw rice with oats and millets for a healthier option.
- Add ghee liberally and it helps to maintain the consistency of the pongal and enhances the flavour.
- Roast the moong dal till aromatic prior to cooking.
- Always useshort grain raw ricefor making ven pongal.
- Ven Pongal tastes best when served hot / warm. It tends to thicken after cooling. In that case add a little hot water or warm milk before serving.