This quick and easy Ven Pongal recpe is a savory SouthIndian Breakfast recipe, delicious with chutney and sambar.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: South Indian
Keyword: breakfast, pongal
Servings: 4People
Calories: 342kcal
Author: Sandhya Hariharan
Ingredients
1CupRice I have used Sona Masoori Rice
1Moong Dal
Salt to Taste
7½CupWater
Tempering
⅓CupGhee
5TbspGinger ( About 30g)chopped
¼TspAsafoetida
10-15Curry Leaves
1TspCumin Seeds
2TspBlack Pepper
10Cashewnutsbroken
Instructions
Dry Roast Moong Dal in a pan until the color begins to change slightly and its fragrant.Set it aside. Once its cools down, wash it along with rice.
1 Cup Rice, 1 Moong Dal
Add the washed rice and moong dal to the pan along with 7.5 cups of water.
¼ Tsp Asafoetida, 7½ Cup Water
Cook for about 15 minutes. If you are cooking in Instant Pot, pressure cook for 6 minutes on High and Natural pressure release.
Once the steam is released, open the lid and season with salt.
Salt to Taste
For Tempering, Heat Ghee in a small pan, add Black Pepper. Once they begin to crackle, turn off the flame. Add cumin Seeds, ginger, curry leaves followed by the addition of Cashewnuts. Fry until the Cashewnuts turn light brown. Add the tempering to the prepared Ven Pongal and give it a good mix.
¼ Tsp Asafoetida, ⅓ Cup Ghee, 10-15 Curry Leaves, 1 Tsp Cumin Seeds, 2 Tsp Black Pepper, 10 Cashewnuts
Serve Ven Pongal / Khara Pongal hot with Coconut Chutney and Sambar.