Ven Pongal or Khara Pongal

Ven Pongal or Khara Pongal is a popular breakfast in Tamil Nadu, Andhra Pradesh and Telangana. Ven Pongal or Khara Pongal is made with rice and yellow moong daal. Its an easy to make, healthy and delicious breakfast.

Ingredients

Rice - 1 cup
Yellow Moong Daal - 1/2 cup
Water - 4 and 1/2 cup
Salt - as required
Ghee - 5 tbsp
Curry Leaves - as required
Cashew Nuts - 10-15 nos:
Cumin Seeds - 1/2 tsp
Black Pepper - 1 tsp
Asafoetida - a pinch (optional)
Ginger - 1 tsp

Preparation Method

Dry roast the moong daal till its hot and keep aside.
Wash clean the rice and moong daal and keep in strainer.
In a thick bottom cooker heat ghee, fry cashew nuts and keep aside.
To the ghee add finely chopped ginger, saute for 4-5sec:, then splutter pepper and cumin seeds.
Add rice-daal, water and salt to the cooker; mix well, keep the lid closed and wait for 4-5 whistles. The rice has to be cooked in such a way that it should be soft and pulpy.
Once the pressure subsides, open the cooker and mash the contents well when it is hot.
In a pan heat 1 tbsp ghee, splutter curry leaves; turn of the flame add asafoetida and pour it over the cooked rice-daal.
Add fried cashew nuts and mix well.
Serve hot Ven Pongal or Khara Pongal with chutney / sambar/ pickle.

Note:

If the rice is not mushy after 4-5 whistles add 1 more cup of water and cook for 2 more whistles.
If the rice-daal mix is watery, don't worry; it will become thick by itself if you keep for half an hour.

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