Ven Pongal (also called Khara Pongal) is a savory South Indian dish made with rice, yellow moong dal, ghee, black pepper, ginger, and spices. Creamy, comforting, and rich in flavor, it’s a go-to breakfast dish served with coconut chutney and sambar. Let’s learn how to make this traditional temple-style Pongal at home.
🧾 Ingredients
Main Ingredients:
- 1/2 cup yellow moong dal (split)
- 1 cup raw rice (short grain preferred)
- 4 cups water
- Salt to taste
For Tempering:
- 2 tbsp ghee
- 1 tsp black pepper (whole or lightly crushed)
- 1 tsp cumin seeds
- 1 inch ginger (finely chopped)
- 10–12 curry leaves
- 1–2 green chilies (slit) – optional
- A pinch of asafoetida (hing)
- 10–12 cashews (halved)
👨🍳 Step-by-Step Instructions
Step 1: Dry Roast Moong Dal
- In a pan, dry roast moong dal until it turns slightly golden and aromatic.
- Rinse roasted dal and rice together.
Step 2: Pressure Cook
- In a pressure cooker, add rinsed dal and rice with 4 cups water and salt.
- Pressure cook for 4–5 whistles or until soft and mushy.
- Mash lightly if needed to get a creamy consistency.
Step 3: Prepare Tempering
- Heat ghee in a small pan.
- Add cumin seeds, black pepper, chopped ginger, green chilies, curry leaves, hing, and cashews.
- Fry until cashews turn golden and spices are aromatic.
Step 4: Combine and Serve
- Pour the tempering into the cooked rice-dal mixture.
- Mix well. Add a little hot water if it’s too thick.
- Serve hot with coconut chutney and sambar.
🍽️ Serving Suggestions
- Coconut chutney (classic pairing)
- Tiffin sambar
- Tomato chutney
- Filter coffee on the side for a complete South Indian breakfast experience
💡 Pro Tips
- For temple-style flavor, use lots of ghee and whole black pepper.
- Adjust water depending on the desired consistency—Pongal thickens as it cools.
- Skip green chilies for a milder version suitable for kids or elders.
- For added aroma, drizzle a teaspoon of ghee on top before serving.
