How to make Ven Pongal | Ghee pongal |South Indian Breakfast
Ven Pongal is a beloved South Indian comfort food known for its creamy and savory goodness. This dish is a warm and hearty porridge made from a harmonious blend of rice and lentils, traditionally seasoned with black peppercorns and cumin seeds. The rice and lentils are cooked to a rich, creamy consistency, creating a comforting texture that's both soothing and satisfying.
Ven Pongal derives its unique flavor from a fragrant tempering of ghee, roasted cashews, ginger, curry leaves, and asafoetida. This flavorful seasoning, known as "tadka" or "tempering," elevates the dish to a delightful level of taste and aroma.
It's a versatile dish enjoyed throughout the day, whether as a wholesome breakfast option or a fulfilling main course for lunch or dinner. Ven Pongal is often accompanied by coconut chutney, sambar, or a side of pickle to enhance its flavor further.
This South Indian classic embodies the essence of comfort food with its creamy texture, aromatic seasoning, and the simplicity of its ingredients. It remains a cherished dish that brings warmth and contentment to countless households in South India and beyond.
Ingredients
- 100 g Raw rice Pacharisi
- 50 g Moong dal
- 500 ml Water
- 100 ml Ghee / oil
- 5 g Ginger Fine Chopped
- 5 g Cumin seeds
- 10 g Black peppercorns
- 5 g Curry leaves
- 4 no g Dry red chilies
- 25 g Cashewnuts
- 3 g Asafoetida Hing
- 5 Salt
Instructions
- Wash and rinse the raw rice and moon dal for completely around 2- 3 times. In a pressure cooker add little ghee and then add the washed and rinsed raw rice and moong dal, salt and saute for just 2 minutes in medium flame. Then add the required amount of water and close the pressure cooker and let it cook for 3- 4 whistle. Then switch off the flame and let it rest for 10 minutes. Do not open the lid immediately. After 10 minutes open the lid and using a laddle mix the rice and it will turn creamier and mushy.
- In a iron kadai, add ghee or oil and let it heat up. Add the black peppercorns and let it crackle. Then add the cumin seeds and chopped ginger, curry leaves and dried red chilies and sauté for 30 seconds in medium flame. Add the cashewnuts and let it golden brown, then add salt if required ( taste the mix and add in oil if needed) and hing Switch off the flame immediately and then pour the tempering / tadka in the rice and mix well. Serve hot with tiffin sambar, peanut chutney so on.
Notes
Rice and Lentils Ratio: The ideal rice-to-lentil ratio for Ven Pongal is typically 2:1 or 3:1, depending on your preference for creaminess. A 2:1 ratio makes it creamier, while a 3:1 ratio makes it lighter.
2. Rice Quality: Use good-quality short-grain or medium-grain rice like Sona Masoori for the best results. Avoid using long-grain rice.
3. Roasting Rice and Lentils: Dry roast the rice and moong dal separately before cooking to enhance their flavor. This step is essential for traditional taste.
4. Water Measurement: Use the right amount of water for cooking the rice and lentils. The standard ratio is 1:4, meaning for every cup of rice and lentils, use 4 cups of water.
5. Pressure Cooker: While traditionally Ven Pongal is cooked in an open pot, using a pressure cooker can save time and ensure even cooking. If using a pressure cooker, cook for 3-4 whistles.
6. Seasoning (Tadka): The key to flavorful Ven Pongal is the seasoning (tadka). Use fresh ghee for a rich aroma, and don't skimp on ingredients like black peppercorns, cumin seeds, cashews, ginger, curry leaves, and asafoetida.
Nutrition
Calories: 387kcal | Carbohydrates: 17.2g | Protein: 6.5g | Fat: 34g | Saturated Fat: 18.9g | Cholesterol: 74mg | Sodium: 276mg | Potassium: 152mg | Fiber: 3.6g | Sugar: 1.1g | Calcium: 74mg | Iron: 3mg