Ven Pongal Recipe | Khara Pongal » Dassana’s Veg Recipes

Pongal is a scrumptious South Indian porridge made with rice and yellow moong lentils. It may be made candy or savory. Right here I share the savory model of pongal recipe generally known as Ven Pongal or Khara Pongal laced with the great flavors of cumin, asafetida, curry leaves, ginger and black pepper. To not neglect the beautiful aroma of ghee, in it.

pongal recipe garnished with a cashew and curry leaves and served in a white plate with a white bowl of mango pickle by side

About this recipe

Pongal is a well-liked recipe having each savory and candy variations. It’s made throughout the well-liked Pongal Pageant or different Hindu festivals in South India and is obtainable to the deities as naivedyam (choices of meals).

Pongal has all the time been our favourite dish. After having top-of-the-line Ven Pongal within the Tirupati Balaji temple, I’ve been looking to make it precisely the way in which it was made within the temple.

Not too long ago we bought the prospect to savor ven pongal in JW Mariott lodge on their breakfast menu. It was a great one. Although not just like the one we had in Tirupati temple, however sure a tasty one.

The additional quantity of ghee they added of their khara pongal made a whole lot of distinction. They’d additionally add grated contemporary coconut to their pongal.

So when I’ve been looking for a homely but a very good ven pongal recipe, I requested one among my very pricey reader and pal, Durga aunty about her technique.

Durga aunty was fast sufficient to provide me her mom’s recipe and technique to make ven pongal. She gave all of the nice particulars to prepare dinner the most effective pongal.

Durga aunty is in her 70’s and this recipe is from her mom. Thus making this recipe nearly a 100 12 months outdated household recipe.

After I made this recipe it was so good and jogged my memory of the ven pongal recipe we had on the Tirupati Balaji temple – sure it got here fairly near that pongal recipe.

Thanks Durga ji. This put up is devoted to you.

What you want

  1. Rice: Right here as advised by Durga ji, I’ve used seeraga samba rice because it offers a great taste. But when you don’t get seeraga samba rice, you should use any common medium to quick grained white rice. I make khara pongal with any quick grained Indian number of rice out there within the pantry – surti kolam, sona masuri or indrayani. You possibly can simply purchase these Indian styles of rice on amazon or on-line.
  2. Moong lentils: Ven pongal is made with husked, cut up and yellow moong lentils. Attempt to use contemporary lentils and never aged ones as they are going to take a whole lot of time to prepare dinner.
  3. Spices & herbs: The spices, herbs that deliver a lot style and taste in ven pongal are cumin, black peppercorns, curry leaves, ginger and asafetida. Attempt to embrace all of them and don’t skip on anybody.
  4. Ghee: Also called clarified butter, ghee is one more vital ingredient which imparts a lot aroma to this dish. You possibly can all the time add extra however don’t add much less of it.
  5. Cashews: Nutty cashews add a superb crunch, however you may skip these nuts if you’re allergic to them.

On Black Pepper

Black pepper is likely one of the key ingredient added in ven pongal. The black peppercorns are added complete and once you eat khara pongal, you additionally chunk into the black pepper.

If you don’t favor or like biting into a complete black pepper, then crush the black pepper coarsely and add.

Often I add crushed black pepper, however since I needed to share an genuine technique, I didn’t crush black peppers for this recipe put up.

Just a few candy and savory variations of pongal recipes

  1. Candy Pongal – A creamy, sweetened model made with nuts, ghee and jaggery.
  2. Rava Pongal – A delish savory model made with semolina, ghee and nuts.
ven pongal garnished with a cashew and curry leaves and served in a white plate with a white bowl of mango pickle by side

Step-by-Step Information

The right way to make Ven Pongal

Earlier than you start there’s some fast prep work like roasting moong lentils and rinsing rice, lentils. Additional on making khara pongal is a breeze. Wherever doable, I’ve talked about ideas and recommendations so that you simply make a excellent ven pongal.

Roasting moong dal

1. Choose ¼ cup of moong dal first to do away with stones if any. Then warmth a small pan or a small kadai and add the moong lentils.

mung lentils in a pan

2. On a low flame stirring usually roast the moong lentils till they develop into fragrant.

roasting mung lentils with a spoon

three. You want to roast the moong lentils till they develop into fragrant. There is no such thing as a have to brown them.

moong lentils roasted well enough

four. Take the roasted moong lentils in one other bowl or you should use the identical pan for rinsing.

moong lentils in a bowl

Rinsing Rice and Lentils

5. Add ½ cup rice within the bowl containing the roasted moong dal.

rice added to the roasted mung lentils in the bowl

6. Rinse each rice and the roasted moong dal a few occasions with water.

water floating above lentils and rice

Cooking Rice and Lentils

7. Drain very effectively after which add them in a three litre stress cooker.

rinsed mung dal and rice in a pressure cooker

eight. Now add the next substances – ½ teaspoon cumin seeds, ⅛ teaspoon asafetida (hing), 1 teaspoon heaped chopped ginger. Add salt in keeping with your liking.

TIP: Crushing the cumin seeds evenly in your palms earlier than including offers a pleasant aroma.

cumin seeds, ginger, asafetida, salt added to rice and lentils

9. Pour three to three.25 cups water. The quantity of water to be added is dependent upon the consistency you need and on the standard of moong dal.

Often I prepare dinner the moong lentils for 7 to eight whistles. Thus I add three.25 cups water. For those who get moong dal, that cooks sooner with 2 to three whistles, then add about 2.5 cups water.

water added

10. Strain prepare dinner on a medium to excessive warmth for 7 to eight whistles or 11 to 12 minutes. For moong dal which cooks shortly, you may stress prepare dinner for two to three whistles.

pressure cooker sealed with lid

11. Let the stress cool down by itself and you then take away the lid to test the doneness and consistency. The consistency of pongal is mushy and like a khichdi or a porridge.

Each the rice and the moong dal ought to be cooked very effectively. In order for you you may even barely mash the cooked rice and moong lentils. If cooked effectively, then cowl with the lid and put aside.

TIP: If the pongal has a consistency like that of a pulao, then add ½ to 1 cup scorching water and blend very effectively.

mushy cooked rice and lentils


12. In one other small pan, warmth 2 to three tablespoons ghee. three tablespoons ghee offers a great style and taste.

ghee getting melted in a small pan

13. Add 1 teaspoon cumin seeds.

cumin seeds added to hot ghee

14. Allow them to splutter.

cumin seeds sizzling in the hot ghee

15. Then add 10 to 12 cashews.

cashews added

16. Fry till the cashews begin to develop into mild golden.

cashews getting fried in ghee

17. As soon as they start to get mild golden, then add 1 teaspoon black pepper and 10 to 12 curry leaves.

curry leaves and black pepper added

18. Stir very effectively and fry till the curry leaves develop into crisp. The black pepper also needs to be fried effectively.

frying curry leaves, black pepper and cashews

Making Ven Pongal

19. Now pour this complete tempering on the cooked rice and lentils.

the fried tempering cashews, curry leaves, cumin and black pepper ghee mixture on the cooked rice and lentils

20. Combine totally.

everything mixed thoroughly.

21. Cowl with the lid (with the vent weight/whistle on the lid) and put aside for five to six minutes. This enables the tempering flavors to infuse with the khara pongal and the aroma to remain in. Then take away the lid and serve ven pongal scorching or heat.

pongal garnished with a cashew and curry leaves and served in a white plate

Serving recommendations

Often we merely have ven pongal with a aspect of curd (yogurt) or mango pickle. However it’s historically served with coconut chutney or sambar.

Durga ji suggests to have khara pongal with both onion gothsu or brinjal gothsu or coconut chutney or idli sambar or kalyana gothsu.

Whereas serving, you may drizzle a little bit of ghee on prime and garnish with coriander leaves (cilantro) when you desire.


Ven pongal might be made in some ways. You can add grated coconut and even combine greens like carrots, french beans, inexperienced peas, cauliflower, capsicum or corn. Add some oats to creating oats pongal for a wholesome variation.

Making ready khara pongal doesn’t take a lot time. You may make it for lunch or dinner, particularly if you’re wanting time or very busy. Then serve it with some pickle or a aspect of curd or chutney or salad.


Professional Ideas

Making Prompt Pot Ven Pongal

A lot of the occasions, I desire making ven pongal in my Prompt Pot. However I do roast the lentils individually within the pan and solely prepare dinner the rice, lentils and spices within the IP. I make the tempering individually to be added later because it provides extra taste.

For cooking ven pongal within the Prompt pot, after the roasting and rinsing steps, add the lentil, rice, spices within the metal insert of your IP. Add three cups water. Strain prepare dinner on excessive for five to six minutes.

Do a fast stress releases after 10 minutes. If the consistency appears thick, add some water to skinny it a bit and utilizing the sauté possibility, simmer for a few minutes. Later fry the spices, nuts individually and add to the cooked rice and lentils. Combine and serve.

Ingredient notes

  • Recent substances: Not solely pongal, however when making any recipe all the time use contemporary and good high quality substances. Do be certain that to have your spices contemporary and never stale or spoiled.
  • Ghee: Some of the vital ingredient that offers ven pongal its flavorful aroma is ghee. Use contemporary ghee and you’ll all the time add extra of it, however don’t add much less.
  • Gluten free recipe: For a gluten free pongal, I’d counsel so as to add a gluten-free asafoetida, relatively than skip it utterly.
  • Black pepper: You possibly can crush the black pepper evenly in a mortar-pestle as a substitute of including them complete.

Recipe notes

  • Cooking lentils: Relying on the standard of moong dal, it may possibly take much less or extra time to prepare dinner them.  I often prepare dinner the moong lentils for 7 to eight whistles and thus I add about three.25 cups water. When you have moong lentils, which prepare dinner sooner, then add about 2.5 cups water and prepare dinner for two to three whistles. The rice and lentils should be mushy and the pongal consistency ought to be like a porridge.
  • Cooking in a pot or pan: For those who shouldn’t have a stress cooker, you can also make khara pongal in a pot or pan on the stove-top. Merely comply with the recipe and prepare dinner the rice, lentils in three.5 to four cups water. Do add extra water if wanted.
  • Lentils and rice proportion: On this recipe, the proportion of rice is extra. For extra protein, you may simply swap to equal proportions of rice and lentils.
  • Scaling: Make a giant batch of this recipe simply to feed a crowd.
  • Make forward: I’d not counsel to make forward and freeze ven pongal, because it tastes finest when served contemporary. On refrigerating or freezing, the pongal will thicken and develop into lumpy. The style additionally adjustments as effectively. Lentils and rice are finest had freshly cooked.


Is ven pongal wholesome?

Sure, it’s wholesome because it has includes each of carbohydrates from the rice and proteins from the lentils with some fat from the ghee. The quantity of ghee added can be not an excessive amount of.

What’s ghee pongal?

Ghee pongal and ven pongal are the identical. Principally they’re two completely different names of the identical recipe.

Is pongal and khichdi identical?

Under no circumstances! The consistency of a savory pongal and khichdi is comparable, however the spices, herbs that make up each are completely different. Clearly a khichdi tastes very completely different than a ven pongal.

Extra South Indian Breakfasts!

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Ven Pongal also called Khara Pongal is a well-liked South Indian porridge that’s made with rice, yellow moong lentils and laced with the great flavors of spices, herbs and ghee.

Prep Time 5 minutes

Prepare dinner Time 20 minutes

Complete Time 25 minutes

Servings three

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This pongal recipe from the archives (April 2016) has been republished and up to date on 11 January 2021.

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