To get that texture you can reduce the water. Traditionally it is made to a gooey texture however some people prefer it mushy but not semi-solid. I have made it on several occasions when we were running out of the short rice. So most people use whatever they use for their regular cooking, if possible from the current year’s harvest.īut avoid using basmati rice for this pongal recipe. Khara pongal is usually made with short grain rice varieties that is locally grown in South India. Please note that rinsed lentils takes more time to fry. You can also rinse the lentils, air dry for a while to they are not too wet. This saves some time whenever you plan to make the dish. We usually dry roast the moong dal good enough for a month, cool it and then store in a dry jar. However you may reduce the quantity of dal or increase the quantity of rice if you prefer. My mom always made pongal with equal amount of rice and dal so that we get enough protein in our diet. The ratio of rice & dal is a personal choice. So do not reduce the amount of ghee mentioned in the pongal recipe as it brings a whole lot of aroma to the dish. Ghee not only enhances the flavour but also helps in digesting the lentils well. Pour 1 teaspoon ghee to a cooker or pot and heat it on a medium flame. If you have time you may leave the lentils in the colander to air dry for a while. Add ½ cup lentils to another small bowl and rinse well a few times. Add ½ rice to a bowl and rinse well a few times until the water runs clear. How to Make Ven Pongal (Stepwise Photos) Preparationġ. But lately I started to rinse them first to get rid of the pesky pesticide residues that may be on the surface of the lentils. In the past I would roast the lentils first and then rinse them. You either dry roast the lentils first and then rinse before cooking or rinse them first and then fry in ghee until golden. There are 2 ways you can prepare the rice and lentils for making Pongal. If you do not own a cooker then just cook it in a regular pot. However you can also make the Pongal in a bowl by placing it in the pressure cooker. I usually use my stainless steel pressure cooker or instant pot to cook most of my foods directly in it. We make this with equal proportion of rice and dal which gives a real rich & creamy taste. The proportion of rice:dal varies and is a personal choice. Every household has a different recipe to make Pongal. The recipe I have shared here is the way we make it at home. But if offering during Pooja we restrict to rice & millets. It turns out as good with any other grain. But good quality ghee is the star ingredient to make a good Pongal as it really elevates the flavour of the dish.įor our regular meal, we make Pongal with every other grain like millet, rolled oats, steel cut oats, quinoa, rava and even with brown rice. However you can easily make this with any kind of short grain rice & skinned yellow moong dal that’s available to you. Cow’s ghee is used to temper the dish as it is more favoured for religious offerings & the aroma is great. Aged rice & dal is not so go good to achieve that texture. Traditionally pongal recipe is made with newly harvested short grain rice & moong dal as they give the best gooey texture to the dish. If you want to know how to make both the dishes easily at one time do check the faqs section below. I have given the instructions to make this in a pressure cooker, instant pot & even in a regular pot.Ī lot of times I make both versions of Pongal at the same time as my kids want the sweet version and my husband the savory version. This Pongal recipe will give you a super aromatic, delicious and protein packed dish under 30 minutes. A lot of times I do not make any sides and we eat this with some papads & pickle on the side. If having it for lunch or dinner, it can be served with sambar or Pongal gotsu. It is ideal to serve this for breakfast with coconut chutney as making chutney is faster. It can be served for a meal anytime of the day – breakfast, lunch or dinner. You can also find the sweet version of this here – Sweet pongali recipe.Īpart from being a popular festive dish, the savory version is a comfort food for many South Indians as it is light on the stomach and easy to prepare. Ven Pongal is one of the foods made during the 4 day long Pongal/ Sankranti festival. The word “Venn” means “White” in Tamil and “Pongal” means “to bubble & overflow” which signifies abundance. Ven Pongal is a traditional South Indian dish made with rice, split yellow mung dal, ghee, cumin, ginger, pepper and curry leaves. Many households also have a custom of offering this during Friday and Saturday Pooja. Both versions of pongal are offered to Goddess Durga & Lakshmi during Navratri, Varalakshmi puja and even on regular days.
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