How do you make pongal

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Easy Intermediate Expert. Within 30 min Within 1 hr Within 1. Cocktail Non Alcoholic. Base Alcohol Category By flavor profile By flavor profile. Clear All Apply Filters. Times Food Recipes Pongal. Then roast them until crunchy. Please note that rinsed lentils takes more time to fry. Khara pongal is usually made with short grain rice varieties that is locally grown in South India. But avoid using basmati rice for this pongal recipe. I have made it on several occasions when we were running out of the short rice.

Traditionally it is made to a gooey texture however some people prefer it mushy but not semi-solid. To get that texture you can reduce the water. I have shown that way in the video. The key ingredients to make a good pongal are good quality ghee, curry leaves, pepper, ginger and hing.

There are no substitutes to these ingredients and do not skip any of these. Yes ven pongal is healthy as it is made with equal amounts of rice and lentils. It is protein-packed and uses a moderate amount of ghee which is a healthy fat. To make this further healthy, use brown rice or millets. They taste different and even the process of making them is different.

Ghee Pongal is just another name for ven Pongal or khara Pongal. Since the dish is tempered with ghee it gets the name ghee Pongal. Add half of the cooked Pongal to it. Fry cashews and raisins in a small tadka pan. Pour it to the sweet version. Then make the tempering for the ven Pongal in the same tadka pan and pour it to the other half. Also add salt first and then pour the tempering. I have shared one pot method in the recipe card below.

It is basically cooking everything together. First we make the tadka and then cook the rice lentils together in it. The other method is to simply roast the rice in a pan. Then cook rice and dal with salt following the pot-in-pot method for 10 minutes. Make a tempering in a small tadka pan and pour it to the cooked Pongal. With both the methods I have felt ven Pongal turns best if little hot boiling water is added towards the end before the tempering.

Related Recipes. For best results follow the step-by-step photos above the recipe card. Alternative quantities provided in the recipe card are for 1x only, original recipe. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Check your inbox or spam folder to confirm your subscription. This pongal recipe post was first published in September My aim is to help you cook great Indian food with my time-tested recipes. Read more.. I made this and it came out perfectly.

Made this today. Turned out amazing. Also made your bisi belle bath recipe yesterday. Was just as delicious. Thank you for all your wonderful recipes. Tried this today using quinoa instead of rice. From my childhood, my Mother makes later my Wife Enjoyed it as well it is my favorite Now both are not with me, learned from you and Enjoying Ven Pongal. Super yummy!! Thank you for making a new bee look like a real pro real quick! I think you have one of the best recipe blogs ever.

So easy to navigate and follow. I make chicken biryani almost every other week using your recipe! Thanks so much for a detailed and delicious recipe Swasthi! I had always been doing the ratio for rice and moong dal. But this version is just super awesome! The gooey consistency was just like the ven pongals that I used to love when offered at temples! And the taste was almost close to the temple version!

We really enjoy your simple and delicious recipes. Thank you. I have a question. When you say 1 cup , is it measuring cup or rice cooker cup? Hi, Tried your couple of recipes today. I made the pongal with brown rice and it was really delicious. I also tried Andhra style mango daal and Bottle guard subji. Just loved it. Tried this recipe, everything was good except the desired level of consistency was not achieved.

I was expecting it to be more thin. Welcome Rakshanda It also depends on the kind of rice. Some need more water You can add more water while tempering. I tried this recipe with the exact proportions , it was so yuummmm….. This pongal recipe was great! Thank you so much! I was craving this dish for such a long time. Caught a flu and craved for something that felt like home and this was just what I needed!

Everything worked perfectly and tasted so homely and comforting! I love the way you have notes and preparation steps. Thank you? Very easy recipe,thanks for posted,,. I made Venn Pongal as told by you in the recipe.

It came out very well as they make it in Chennai. Thank you so much. Be sending me notifications for kadai paneer, butter paneer etc. Contents hide. Is Ven Pongal healthy? What is ghee Pongal? Medu Vada Recipe Coconut chutney r Bisi bele bath.

Lemon rice recipe Puliyogare recipe Idli recipe Soft Ven pongal recipe. Khara or ven pongal is a rice lentil dish that is often prepared in south Indian homes to offer to GODS during puja. It is also a comfort food and is made often to enjoy with sambar or chutney.

Prep Time 5 minutes. Cook Time 25 minutes. Total Time 30 minutes. Servings 3. Author Swasthi. If you prefer to rinse the lentils before roasting, follow my step by step photo instructions in the post. Do not brown or discolor the moong dal.

This step is optional however pongal gets a real aroma from the roasted dal. Wash them at least three times. For pressure cooking: If cooking directly in the pressure cooker, then cook for 2 to 3 whistles on a medium flame. If cooking in a bowl, then place it in the cooker and pressure cook for 4 whistles. When the pressure releases naturally, open the lid. Add more water if needed as it cooks. Open the cooker when the pressure drops.

It should be mushy and soggy. If it is too dry, add some boiling water to bring it to a consistency you like. Boil It for a few minutes. It should not be very runny or dry. Add more salt if needed and stir.

Remove these to a plate for garnish. Saute for 30 seconds. Add curry leaves. Then add hing. Pour this to the cooked pongal. Mix and simmer for 1 to 2 minutes so the flavors are absorbed. Serve ven pongal hot with coconut chutney or sambar. Fry the cashews until golden and remove them to a plate. Then add cumin seeds and crushed pepper. When they splutter, add ginger, curry leaves, green chili optional and hing.

Then add turmeric, moong dal and rice. Saute for 2 to 3 mins until the moong dal begins to smell good. Pour 3 cups water and add half teaspoon salt. Deglaze the pot by scrubbing the bottom with a spatula. Position the steam release valve to sealing. When the IP is done, it beeps. Let the pressure release naturally. Stir and taste test. Add more salt if needed. Garnish ven pongal with more hot ghee and fried cashews. Notes Ghee : Ensure ghee is flavorful and fresh, preferably homemade. Do not reduce the amount of ghee mentioned in the recipe as it brings a whole lot of aroma to the pongal.

If you are on a low fat diet, just reduce the serving size. You can increase rice or reduce dal in the recipe if you prefer. Adjust water as per the changes. Roasting lentils : To save some time, you can roast moong dal ahead. Cool and store it for a month in an air tight jar. Black pepper : Crush black pepper slightly before adding to the tempering.

Sometimes whole pepper corn burst in the tempering pan especially when there is a lot of ghee. Avoid bitter taste : Peel ginger well before rinsing and grating as otherwise it can taste bitter. To make the dish gluten-free, use hing with no added gluten.

But do not skip it. Do not substitute cumin seeds with ground cumin. The whole seeds release a different flavor. Green chilies are never used in a Pongal. But I use it if not making it for offering. If you have any side dish to go with it then you may skip green chilli. Adjust the consistency : Ven pongal becomes thick upon cooling, so if it is too thick after cooking pour some boiling hot water and simmer for a few minutes.

Turn off when it is gooey. Whole grains : You can substitute rice with brown rice, millets, steel cut oats or quinoa. You will have to soak them for at least 15 mins and then use in the recipe to reduce the cook time. Also use more water for brown rice. For health benefits soak the brown rice, millets or steel cut oats for 6 to 8 hours.

Nutrition Facts. Calories Calories from Fat Tried this recipe? Mention SwasthisRecipes or tag swasthisrecipes! Share 5K. Pin 2K. Related Posts. Diwali sweets Gulab jamun re Pav bhaji recipe St Idli recipe Soft id Samosa recipe.