Ven Pongal | Ghee Pongal

Ven Pongal | Ghee Pongal | Khara Pongal | Khatte Pongali | Pappu Pongal are all the same. Pongal is south Indian cousin of khichdi. As Indian states divide in culture, tradition and food, we see many similar recipes with different names basing on the region. Many times, I had relished Sweet Pongal during festivals at my friend’s house. But never tried savory version of this until recently. Few days back, as a part of mini breakfast thali, I tasted Sarvana Bhavan ven pongal  and I just loved it.

Is Ven Pongal healthy?

Ghee Pongal | Khara Pongal is a gluten-free, plant based, healthy, nutritious and gentle on tummy recipe. This rice and dal mix medley is packed with vitamins, minerals, proteins and amino acids. Pongal is a complete meal as it combines complex carbohydrates with proteins.

Pongal has become our family favorite recipe. I sometimes make this in lunch and we just love this easy one pot meal. Simple coconut chutney is all you need to gulp this delectable Pongal.  Lazy winter morning or quick weekend lunch, a plate full of hot khara pongal is not only a treat to palate but can also be made with no extra work like soaking, grinding, etc.; Even lil’M enjoys relishing this hot and delicious savory pongal.

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Serving Suggestions of Ghee Pongal

Hot ghee pongal | pappu pongal tastes best when served with,

• coconut chutney | peanut chutney
• you can even serve this with sambar
• During festivals and celebrations khara pongal is served with medu vada, sambar and chutney.

Ten Tips to make Perfect Savory Pongal Recipe

Though Pongal is a simple recipe, my first attempt was flop. The recipe turned out hard and not up to the taste. When I told my friends about my flop Pongal attempt, they shared their recipes and tips on making a perfect ghee pongal recipe. Here are the tips,

1. The ratio of rice and dal (moong dal) is up to your choice. You can increase or decrease the dal ratio. But to make a perfect pongal, follow the ratio of 1 cup of rice to 3 tbsp. of yellow mung dal.
2. Depending on the rice and dal ratio, add water for 1 cup of rice and 3 tbsp. of mung dal add 4 cups of water, if cooking in pressure cooker.
3. If cooking on stovetop then add 3½ cups of water.
4. Roast the mung dal before adding it to the rice. It will give nice aroma and texture to the pongal.
5. Ghee pongal can be made using sona masoori (which I used in this recipe) or basmati rice or seeraga samba rice.
6. You cannot compromise on ingredients mentioned below. A perfect pongal is made when you add curry leaves, ginger, black pepper, cumin, asafoetida and green chilies.
7. Tadka or tempering in ghee is much important step in the recipe. But if your calorie conscious or vegan, then use any vegetable or nut oil.
8. Upon cooking if Pongal turns too thick, then add little warm water and mix to get desired consistency.
9. Don’t re-heat the Pongal after adding water. Always remember to add warm water to adjust the consistency.
10. Pongal will get thick upon cooling so serve hot. You can even add fried cashew nuts on top before serving with a dash of warm ghee.

Ven Pongal | Khara Pongal Recipe

Yield: 3

Ven Pongal | Ghee Pongal

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Ghee Pongal | Khara Pongal is a gluten-free, plant based, healthy, nutritious and gentle on tummy recipe.

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• 1 cup Raw Rice, I used Sona Masoori
• 2/3 cup Yellow Mung dal
• ½ tbsp. chopped Ginger
• 2 thinly sliced Green chilies
• ½ tbsp. Cumin
• ¾ tbsp. Black Peppercorns
• ¼ tbsp. asafoetida
• 6 fresh Curry leaves, roughly chopped
• ½ tbsp. Salt
• ¼ tbsp. Turmeric powder
• 3 tbsp. Ghee (add oil for vegan version)

Instructions

How to make Ven Pongal | Ghee Pongal

PREPARATION:

In a pressure cooker, dry roast mung dal until nice light brown and aromatic.

Take roasted dal into a bowl and add raw rice to it. Wash thoroughly and drain excess water.

In the same pressure cooker add ghee and when it heats up add chopped ginger, cumin, black peppercorns,  sliced green chili and roughly chopped curry leaves.

Fry until curry leaves start to change color. Now add asafoetida. Stir and add drained rice and dal.

Stir until rice and dal are nicely coated with ghee. Add 4 cups of water along with turmeric and salt.

Pressure cook for 5-6 whistles. When the pressure settles down gently mash the Pongal using a ladle.

The consistency of Pongal should be just of like porridge, not too thick nor too thin.

Serve warm with coconut or peanut chutney or sambar. I served this with coconut chutney.

Add love to make this 'Ghee Pongal' taste Yummy.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 427Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 1265mgCarbohydrates: 66gFiber: 4gSugar: 3gProtein: 9g

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