Ven Pongal Recipe: Pongal is a delectable South Indian dish resembling porridge, crafted from rice and yellow moong lentils. It comes in both sweet and savory varieties. Here, I present the savory rendition known as Ven Pongal or Khara Pongal, infused with delightful notes of cumin, asafoetida, curry leaves, ginger, and black pepper, all enveloped in the aromatic essence of ghee.
About Pongal Recipe:
Pongal is a beloved dish, cherished in both sweet and savory forms. It is traditionally prepared during the Pongal Festival and various Hindu festivities in South India, often offered to deities as naivedyam (sacred food offerings).
The savory iteration, known as Ven Pongal, derives its name from the Tamil words “ven” meaning “white,” and “pongal” meaning “boiling or bubbling over and overflowing.”
Ven Pongal Ingredients:
- Rice: Seeraga samba rice is recommended for its enhanced flavor, but any medium to short-grained white rice works well. Varieties like surti kolam, sona masuri, ponni, or indrayani are suitable alternatives.
- Moong Lentils: Husked, split, and yellow moong lentils are used for Ven Pongal. Fresh lentils are preferred over aged ones, as they cook faster and impart better texture.
- Spices and Herbs: Cumin, black peppercorns, curry leaves, ginger, and asafoetida contribute significantly to the flavor profile of Ven Pongal. It’s essential to include all these ingredients for an authentic taste.
- Ghee: This clarified butter adds a rich aroma to the dish and is a crucial component of Ven Pongal. While you can adjust the quantity to your preference, it’s best not to skimp on it.
- Cashews: These crunchy nuts provide a delightful texture, but they can be omitted if allergic.
- Black Pepper: Whole black peppercorns are a key ingredient in Ven Pongal, offering a mild heat and distinct flavor. If preferred, you can crush the peppercorns before adding them to the dish.
For an authentic touch, the black peppercorns are left whole in this recipe, but you can opt to crush them if desired.
Ven Pongal, garnished with cashews and curry leaves, is traditionally served alongside mango pickle, creating a harmonious blend of flavors and textures.
Ingredients: Ven Pongal Recipe
- ½ cup rice (any medium to short-grained or regular rice), about 100 grams
- ¼ cup moong dal (hulled and split mung lentils), about 60 grams
- ½ teaspoon lightly crushed cumin seeds
- ⅛ teaspoon asafoetida (hing)
- 1 inch ginger, chopped or about 1 heaped teaspoon chopped ginger
- 3 to 3.25 cups water, or as needed
- Salt to taste
For tempering:
- 1 teaspoon cumin seeds
- 1 teaspoon whole or crushed black peppercorns (you can also use ½ teaspoon black pepper)
- 1 sprig curry leaves, or about 10 to 12 small to medium curry leaves
- 10 to 12 cashews, whole or halved
- 2 to 3 tablespoons ghee (clarified butter)
Instructions: Ven Pongal Recipe
Roasting moong dal:
- Pick through the moong lentils to remove any stones, if present. Then, heat a small pan or kadai and add the moong lentils.
- Roast the moong lentils on low heat, stirring often, until they become fragrant. Be careful not to brown them.
- Transfer the roasted moong lentils to another bowl or use the same pan for rinsing.
Rinsing rice and lentils:
- Add the rice to the bowl containing the roasted moong dal.
- Rinse both the rice and roasted moong dal a couple of times with water.
Cooking rice and moong dal:
- Drain the rinsed rice and lentils well, then add them to a pressure cooker.
- Add the lightly crushed cumin seeds, asafoetida, chopped ginger, and salt to taste.
- Pour in 3 to 3.25 cups of water, adjusting the amount based on desired consistency and the quality of the moong dal.
- Pressure cook on medium to high heat for 7 to 8 whistles or 11 to 12 minutes.
- Allow the pressure to release naturally, then check the doneness and consistency. If the pongal resembles the consistency of pulao, add ½ to 1 cup of hot water and mix well. Ensure both the rice and moong dal are cooked well. If desired, slightly mash them before covering and setting aside.
Tempering:
- In a separate small pan, heat the ghee.
- Add the cumin seeds and let them splutter.
- Add the cashews and fry until they turn light golden.
- Once the cashews begin to turn light golden, add the black peppercorns and curry leaves.
- Stir well and fry until the curry leaves become crisp and the black pepper is fragrant.
Making ven pongal:
- Pour the entire tempering over the cooked pongal and mix well.
- Cover the pongal with the lid (with the vent weight/whistle on) and let it sit for 5 to 6 minutes to allow the flavors to meld and the aroma to infuse.
- Remove the lid and serve the ven pongal hot with coconut chutney or sambar.
Conclusion:
Ven Pongal Recipe is a flavorful and comforting dish that is cherished for its simplicity and delicious taste. By following this recipe and incorporating the suggested FAQs, you can prepare a delightful Ven Pongal to enjoy with your loved ones on any occasion.
FAQs about Ven Pongal Recipe
What is Ven Pongal?
Ven Pongal, also known as Khara Pongal, is a savory South Indian dish made with rice and yellow moong lentils. It is seasoned with a blend of spices and herbs, including cumin, black peppercorns, curry leaves, ginger, and asafoetida, and cooked to a creamy consistency.
What are the main ingredients used in Ven Pongal?
The main ingredients for Ven Pongal include rice, yellow moong lentils, spices like cumin seeds, asafoetida, ginger, and black peppercorns, along with ghee (clarified butter), cashews, and curry leaves for tempering.
How is Ven Pongal traditionally served?
Ven Pongal is traditionally served hot, garnished with roasted cashews and curry leaves. It is often accompanied by coconut chutney or sambar for a complete meal experience.
Can I adjust the consistency of Ven Pongal?
Yes, you can adjust the consistency of Ven Pongal by adding more or less water during the cooking process. If the pongal is too thick, you can add hot water to achieve the desired consistency.
Is Ven Pongal suitable for special occasions or festivals?
Yes, Ven Pongal is commonly prepared during special occasions, festivals, and religious ceremonies in South India. It is often offered as prasad (sacred food offering) to deities during festivities like Pongal Festival.
