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Ven Pongal Recipe
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Hotel-Style Khara Pongal (Ven Pongal)
Prep Time
5 mins
Cook Time
25 mins
Total Time
25 mins
 

A traditional South Indian savory breakfast recipe made with rice, yellow moong dal, ghee, black pepper, ginger, and cashews.

Course: Breakfast, Main Course
Cuisine: South Indian
Diet: Vegetarian
Keyword: hotel style ven pongal, how to make khara pongal, How to Make Ven Pongal Recipe, Khara Pongal, khara pongal recipe, Ven Pongal Recipe
Servings: 4 Persons
Author: Uppada Lakshmi
Ingredients
  • 1 cup raw short-grain rice Sona Masoori or Seeraga Samba
  • ½ cup yellow moong dal split green gram
  • 4.5 cups water
  • 1 tsp salt or to taste
  • ⅛ tsp turmeric powder optional
  • 4 tbsp pure desi ghee divided: 1 tsp for boiling, remainder for tempering
  • 10 –12 whole raw cashew nuts
  • 1 tsp cumin seeds jeera
  • 1 tsp whole black peppercorns coarsely cracked
  • 1 tbsp fresh ginger finely minced
  • 1 sprig fresh curry leaves 10–12 leaves
  • ¼ tsp asafoetida hing
Instructions
  1. Roast Dal: In a pressure cooker base, dry-roast ½ cup yellow moong dal over medium-low heat for 2–3 minutes until warm and fragrant. Do not brown.
  2. Wash: Combine the warm dal with 1 cup raw rice. Rinse 2–3 times under cold water and drain.
  3. Pressure Cook: Add rinsed grains back to the cooker along with 4.5 cups water, 1 tsp salt, ⅛ tsp turmeric powder, and 1 tsp ghee. Close the lid and cook over medium heat for 4 to 5 whistles (approx. 10–12 minutes). Let pressure release naturally.
  4. Mash: Open lid and mash the cooked grains lightly with the back of a ladle. The consistency should be soft and loose. If thick, stir in ½ cup boiling water.
  5. Temper (Tadka): In a small pan, heat the remaining ghee over medium-low heat. Fry cashews until golden. Add cumin seeds and crushed peppercorns; let them sizzle for 15 seconds. Add minced ginger, curry leaves, and asafoetida. Fry for 10 seconds and remove from heat.
  6. Combine: Pour the hot tempering over the mashed rice and dal. Stir until incorporated. Rest covered for 3 minutes before serving.
Recipe Notes

  • Always use hot boiling water if you need to thin out the consistency after cooking; cold water will make the texture watery and separate.

  • To prevent children from picking out whole peppercorns, coarsely crush them in a mortar and pestle before frying in ghee.

Storage

Refrigerate in an airtight container for up to 2 days. Reheat on the stovetop with 3 to 4 tablespoons of boiling water and a drizzle of fresh ghee to restore its soft, velvety texture.