Fully cooked pongal with right blend of spices and ghee is a satisfying breakfast - Rich, Healthy and Delicious
Ven Pongal (also called as Khara Pongal) is a traditional South Indian breakfast dish. Rice and Dals are cooked together and further seasoned by ghee, pepper, cumin and curry leaves. I love to do Ven Pongal as it is very easy and quick. The flavour of ghee with pepper is the unique taste of Pongal. The shine and smell of ghee in pongal will tempt everyone to have more. It’s a comfort food and goes very well with Coconut chutney / Chidambaram Brinjal Gothsu / Sambar. In the restaurants, the hot ghee pongal, medhu vada combo is very popular
It is the traditional neivedhyam (offering to God) in most of the temple in Tamil Nadu. Usually Rice (annam) is used to make prasadams. In Ven Pongal, both Rice and Dal are the key ingredients hence Pongal has been considered as a common neivedhayam in most of the temple. The pongal served in temple have unique taste. I have published a recipe for the temple style pongal here.
(For the detailed step by step instructions along with pictures and more details, please scroll down further to Steps section below)
Dry Fry the Moong Dal
Rinse it !
Cook the Pongal !
Cook the raw rice along with the moong dal and salt in the pressure cooker by adding 1/2 up extra water than normal rice cooking and for 2 extra whistles in the cooker than normal. This will make the rice cooked nicely and mushy. For one cup of rice and 1/2 cup of dal, i have added 4 1/2 cups of water and cooked it for 5 whistles.
Fry the Cashews
Tempering process !
Mix the tempering with cooked pongal
Pongal Ready !