Ven Pongal (Khara Pongal)

Ven Pongal or Khara Pongal is a classic Tamil dish. Made with raw rice, moong dal and spices like cumin and peppercorns, this is like a cousin to the Kichdi. This is a step by step guide to make this iconic dish.

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Yellow Moong Dal and Raw Rice

are the two main ingredients in this popular recipe. Also known as Ghee Pongal, Khara Pongal or just Pongal, this is something that is usually served for breakfast. As it is a rich dish replete with ghee and cashews, we prefer this as a brunch.

Ingredients

This is one of those dishes where the ingredients list is not long and at the same time, each element plays a crucial role in the end dish. 

• Raw rice – In Tamil Nadu, where this rice dish is incredibly popular, we use a new crop of raw rice. Generally, new rice crops tend to cook faster and to a mush easily. Local rice grocers sell something called as “Pongal Arisi” too. 
• Moong Dal – split yellow moong dal is what I call the perfect addition to rice. And this dish is no exception. 
• Spices – peppercorns, cumin seeds and asafetida are the only spices used in this.
• Aromatics- ginger is an absolute must in this recipe. Not only does it add an earthy sharpness but also helps digest this otherwise carb heavy meal.
• Water – This dish has to be gooey, slightly runny and cooked to a mush. So, the water and rice ratio is important to achieve this consistency.
• Cashews– can they ever go wrong anywhere? For me, cashew nuts elevate this simple dish to a new level. 

Vegan Ven Pongal

A few years back, this wouldn’t even have been heard of. Because Ghee and Pongal go hand in hand, no one can imagine this in a vegan Avatar. 

However, times change. Lifestyle changes surround us. And if that calls for a vegan version, why not?

Sadly, using oil in this recipe will just not give the same flavor. However, vegan Ghee comes very close in terms of flavor. If you want to veganize this dish, I recommend using vegan ghee. 

Vegan butter, oil and margarine will not work.

Can I skip cashews in Pongal?

If you are allergic to cashews, then yes. Please feel free to omit them. Having said that, I must reiterate that cashews elevate this simple rice and dal medley to a par excellence experience.

Variations

1. Seeraga Samba is a beautifully aromatic substitute for the raw rice mentioned here. I make Seeraga Samba Pongal and add 1/2 cup milk along with water to cook it. The result is a delectable delicately flavorful Pongal.
2. Many houses follow different proportions of rice and dal. A ratio of 1:1 rice and dal as well 1: 1/2 will also work well here.
3. During festivals, we make the same recipe but use Toor Dal instead. In our family, we call it Huggi. 
4. My mother in law adds turmeric powder and green chilis while my mom adds turmeric powder to this. I do not add both but I highly recommend that too!

Recipe Notes

1. Raw rice – medium grained Ponni or Sona Masoori is your best bet here.
2. To bring out the nuttiness in the dal, you can roast it for a few mins on low heat before washing it and adding it along with the rice.
3. I recommend adding the roasted cashews just before serving. This helps keep their crunch intact.
4. Many kids do not like finding whole black peppercorns. Adding coarsely crushed pepper is a practical way to get the kids to eat the pepper.
5. Curry leaves play a vital role in any savory Pongal. Highly recommended but in case you cannot source them, feel free to use dried curry leaves or skip.
6. Asafetida is not gluten-free. For this reason, I will not call this dish gluten free. If you are using compound asafetida (Kootu Perungayam in Tamil), then this is gluten free.
7. The rice to water ratio is key to nailing the consistency here. But in case your Pongal does not cook to a mush, you can adjust the consistency by adding boiling hot water once its done and bring it to a gentle simmer.
8. If you rice is an old crop, you will need more water to bring a mushy consistency.
9. My top tip to avoid clumpy Pongal is to use a combination of oil and ghee while cooking. This helps keep the Pongal mushy and without clumping up even after it becomes warm.

Leftovers, reheating and freezing

How to reheat Ven Pongal?

Usually, when it becomes warm or cools down, the texture and consistency changes too. The best way to reheat Ven Pongal is to add 1 cup of boiling hot water, stir well using a whisk and steam in the pressure cooker for 2 to 3 mins.

Alternatively, you can also do the steaming part in the Instant Pot. Check out how to steam in the Instant Pot here.

Pongal, both sweet and savory, freeze well. Frozen batches keep well for 2 months. As always, please do not refreeze after thawing.

What to eat it with?

Traditionally, Pongal, coconut chutney and Tiffin Sambar is a heavenly combination. But in our house, we like to eat this with something tangy. 

Very often, I make some Vatha Kuzhambu or eggplant Gotsu to serve alongside. Ideal lazy day accompaniments for this include tomato thokku, tomato garlic chutney or some regular tiffin sambar.

More Pongal Recipes

How to make Instant Pot Ven Pongal?

Cook rice and dal

Wash the rice and dal well. Discard all water used for washing.

To a deep cooking pot that is compatible with the Instant Pot, add the washed rice, dal, grated ginger, cumin and salt. Stir well.

Place the inner pot into your Instant Pot. Add 1.5 cups water to the inner pot of your Instant Pot. Now, insert a trivet and place the rice pot on the trivet.

Ensure that the sealing ring is fitted properly into the lid of the Instant Pot. Plug in the Instant Pot. Close the Instant Pot and turn the Valve to SEALING.

Instant Pot settings and timings

Press PRESSURE COOK and set it on HIGH PRESSURE for 12 minutes. Allow the cooking cycle to complete. Once the cooking cycle is complete, wait for the pressure to release naturally.

Temper Ven Pongal

While we wait for the pressure to release, we can get the other ingredients ready. Chop the cashews roughly or halve them. This helps in even and quick roasting. 

Crush the pepper, finely chop ginger and assemble other ingredients. 

Also, bring 2 cups of water to a boil. Use your tea kettle to do this. This cuts down time to a great deal.

When the pressure has released, heat a pan with ghee and oil. 

Once the oil and ghee has heated up, add the cashews and roast them in this until they turn golden. Drain and set aside. 

To the same pan, add the crushed pepper, chopped ginger, cumin seeds, asafetida, curry leaves and cook on low heat for 30 to 40 secs. Tip in the cashews to this and mix well. Remove the pan from heat.

Open the Instant Pot and remove the Pongal pot out. Add the tempered ingredients to the Pongal.

If you find the Pongal is not mushy or gooey, add 1 cup boiling water. Go in with a potato masher and mash everything well. This will adjust the consistency and texture.

At this stage, you can check for seasonings and add salt if required. When done, serve hot.

Pressure Cooker Pongal

To a 3 liter deep pressure pan or cooker, add the washed rice and dal along with water, cumin seeds, grated ginger and salt. Stir well.

Cook on medium heat for 5 to 6 whistles. Allow the pressure to release naturally. When you are waiting for the pressure to release, prep the other ingredients.

Heat a pan with ghee and oil. 

Once the oil and ghee has heated up, add the cashews and roast them in this until they turn golden. Drain and set aside. 

To the same pan, add the crushed pepper, chopped ginger, cumin seeds, asafetida, curry leaves and cook on low heat for 30 to 40 secs. Tip in the cashews to this and mix well. Remove the pan from heat.

Once the pressure releases, open the pressure cooker, tip in the tempered ingredients and mix well, mashing gently as you mix. 

If you find the consistency a bit too thick or tight, add 1 cup boiling water and continue to mix gently using a potato masher. Adjust salt at this stage if required. When done, serve hot.

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Ven Pongal

Ven Pongal, also called as Khara Pongal is a popular South Indian breakfast dish made with rice and moong dal. Mildly spiced with pepper and cumin, this is comfort food at its best.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Breakfast, Breakfast/ Brunch

Cuisine: Indian- South, South Indian, Tamil

Servings: 4

Calories: 389kcal

Equipment

• 1 six quart Instant Pot
• 1 Frying Pan
• 1 set measuring cups and spoons

Ingredients

• 1 cup Raw rice preferably Sona Masoori or Ponni
• 1/2 cup yellow moong dal
• 1 tsp finely chopped ginger
• 1 tsp cumin seeds
• 1/4 tsp asafetida
• 2 tsp salt or to taste
• 4.5 cups water

To Temper

• 2 tbsp ghee
• 1 tbsp vegetable oil
• 3 tbsp cashew halves
• 1 tsp grated ginger
• 12 curry leaves
• 2.25 tsp coarsely crushed black pepper
• 1 tsp cumin seeds
• 1/8 tsp asafetida

Instructions

Cook Rice and Moong Dal with spices

• Place the inner pot into your Instant Pot. Add 1.5 cups water to the inner pot of your Instant Pot. Now, insert a trivet and place the rice pot on the trivet.
• Ensure that the sealing ring is fitted properly into the lid of the Instant Pot. Plug in the Instant Pot. Close the Instant Pot and turn the Valve to SEALING.

Instant Pot Pot In Pot Cooking for Ven Pongal

Instant Pot settings and timings

• Press PRESSURE COOK and set it on HIGH PRESSURE for 12 minutes. Allow the cooking cycle to complete. Once the cooking cycle is complete, wait for the pressure to release naturally.

Temper Ven Pongal

• While we wait for the pressure to release, we can get the other ingredients ready. Chop the cashews roughly or halve them. This helps in even and quick roasting.
• Crush the pepper, finely chop ginger and assemble other ingredients.
• Also, bring 2 cups of water to a boil. Use your tea kettle to do this. This cuts down time to a great deal.
• When the pressure has released, heat a pan with ghee and oil.
• Once the oil and ghee has heated up, add the cashews and roast them in this until they turn golden. Drain and set aside.
• To the same pan, add the crushed pepper, chopped ginger, cumin seeds, asafetida, curry leaves and cook on low heat for 30 to 40 secs. Tip in the cashews to this and mix well. Remove the pan from heat.
• Open the Instant Pot and remove the Pongal pot out. Add the tempered ingredients to the Pongal.
• If you find the Pongal is not mushy or gooey, add 1 cup boiling water. Go in with a potato masher and mash everything well. This will adjust the consistency and texture.
• At this stage, you can check for seasonings and add salt if required. When done, serve hot.

Notes

Raw rice - medium grained Ponni or Sona Masoori is your best bet here.
To bring out the nuttiness in the dal, you can roast it for a few mins on low heat before washing it and adding it along with the rice.
I recommend adding the roasted cashews just before serving. This helps keep their crunch intact.
Many kids do not like finding whole black peppercorns. Adding coarsely crushed pepper is a practical way to get the kids to eat the pepper.
Curry leaves play a vital role in any savory Pongal. Highly recommended but in case you cannot source them, feel free to use dried curry leaves or skip.
Asafetida is not gluten-free. For this reason, I will not call this dish gluten free. If you are using compound asafetida (Kootu Perungayam in Tamil), then this is gluten free.
The rice to water ratio is key to nailing the consistency here. But in case your Pongal does not cook to a mush, you can adjust the consistency by adding boiling hot water once its done and bring it to a gentle simmer.
My top tip to avoid clumpy Pongal is to use a combination of oil and ghee while cooking. This helps keep the Pongal mushy and without clumping up even after it becomes warm.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 389kcal | Carbohydrates: 60g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 1188mg | Potassium: 144mg | Fiber: 5g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 60mg | Calcium: 57mg | Iron: 4mg

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Cooking sweet and Ven Pongal together

Practically, it is definitely a great way to minimise cooking time and effort when we cook both versions together. However, please note the following-

1. Sometimes, the flavors seep into each other. We do not want cardamom flavors in our Ven Pongal, right?
2. So, when cooking both together, make sure that the containers you use are closed before you pressure cooking.
3. You can check out this Thinai Pongal post for an idea on cooking both versions together.