Khara Pongal Recipe

 Preparation Time : 10  mins | Cooking Time : 30 Mins | Serves: 4-5

   Raw rice | sona masoori  1 cup    Yellow moong dal  1/2 cup    Asafoetida  2 pinches    Ghee  2 tblsp + 1 tsp    Oil  1 tblsp    Cumin seeds  1 tsp    Pepper  1 tsp    Ginger grated  1 tblsp    Cashew nuts  8-10    Salt  as needed    Milk  1/4 cup (optional)    Curry leaves  few                          Video of how to make ven pongal

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Method:

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• Roast the rice and dal in a pressure cooker for 5 minutes. Let it be just hot enough. Do not burnt.

• Add 5 cups of water and asafoetida and 1 tsp ghee to this.
• Ghee gives a soft texture to the ven pongal, you can add oil also.
• Pressure cook till 4-5 whistles.
• When it is done, add salt and mash this nicely with the back of the ladle.

• Add milk to this and mash it well. Adding milk gives a creamy texture. If you do not want skip it. You can add 1/4 cup of hot water.

• In a pan, add the ghee and oil and throw in the black pepper, cumin seeds,ginger and  curry leaves  when it crackles add the cashew nuts and saute in a low flame till it becomes golden brown colour.

• Switch off the flame.
• Mix the spices to the cooked rice and dal.

• Mix well.
• If you want just add a spoon of ghee to this and mix well.
• Enjoy ven pongal with Onion Gotsu  or thakkali sambar.

Note:

1. Many times I have tried ven pongal with parboiled rice also and that turned out well.
2. Pepper, cumin seeds, curry leaves can be crushed coarsely and added to this.
3. You can add a pinch of turmeric powder while cooking the pongal. If adding add it while pressure cooking it.
4. Adding asafoetida while cooking the ven pongal gives a wonderful flavor, so do not skip this step.
5. Adding ghee or oil before cooking the rice, gives a nice texture and softness to the Ven pongal.

Check out my Tiffin Sambar  recipe Check out my Sakkarai Pongal | Sweet Pongal Recipe .