Khara pongal recipe
Spicy moong dal rice
Indian festival - Pongal - Sankranti recipe
Khara pongal recipe is also known as Venn pongal. It is made as part of
pongal festival food which is a harvest festival. It is also a popular
breakfast food in many south Indian kitchens.
or Sankranti is celebrated usually on 14th of January every year in
India. It is a harvest festival and newly harvested moong dal - split
mung bean is used.
You may find a few variations of khara pongal. Dry roasting the moong
dal or not roasting is your choice. Roasting adds a little more flavor
to the dal.
I make it many times without roasting and that tastes good
The consistency of pongal is also a personal choice. But it is
generally of a soft consistency.
The amount of water will depend on the
type of rice and how old or new the rice is.
You may use any white rice for this pongal recipe. Basmati rice is not required.
How to make khara pongal - Ven pongal
Ingredients khara pongal to serve 2-3 persons
- Rice - 1 cup
- Moong dal (split mung beans) - 1/2 cup
- Coriander/cilantro leaves - 1 tbsp chopped
- Water - 3 to 4 cups depending on the consistency you want.
- Salt - 1 teaspoon or to taste
- Ginger paste - 1/2 tea spoon
- Fresh grated coconut - 1 table spoon
- Green or red chili - 1.
Ingredients for tempering:
- Ghee(clarified butter) / Oil - 1 tablespoon
- Jeera (Cumin) seeds - 1/4 tsp
- Black pepper corn - 1/4 tsp
- Asafoetida - a pinch
- Curry leaves - 4-5
- Haldi - Turmeric powder - 1/4 tsp
Moong dal - split mung bean
Desi ghee - clarified butter
pongal - khichdi tempering ingredients
Preparation for khara pongal
- Chop/slit chili if using
- Chop coriander leaves
- Heat a pan, add moong dal and roast for 4-5 minutes till you get the aroma (this step is optional).
- Wash rice and keep aside.
Cooking khara pongal - ven pongal
- Heat ghee/oil in a deep, thick bottom pan or pressure cooker. Add cumin seeds and let them splutter.
- When cumin stop
crackling, add pepper corns, asafetida, turmeric powder(if adding).
- Add chopped chili, curry leaves. Fry for 5 seconds.
- Add ginger paste.
- Add water,
moong dal and washed rice.
If cooking in a pan/ pot
- Bring to boil. Cook for 10 minute on low
flame. Stir in between. Do not cover fully. Rice and dal mix may overflow.
- When rice and dal are half cooked, add salt, chopped coriander leaves, fresh grated coconut.
further till done. Both rice and dal should be cooked soft. Add more water if necessary. Mix well.
- Switch off the flame once it is cooked soft.
Cover and keep for about 5 minutes and then serve.
If cooking in a pressure cooker
- After adding water, rice and moong dal, add salt, chopped coriander leaves, fresh grated coconut.
- Close the cooker lid. Place the weight. Cook till there are 2 or 3 whistles.
- Let the cooker cool naturally so that you can remove the weight easily.
- Mix well.
Khara pongal is ready.
Khara pongal is usually served with coconut chutney or sambar.
You may also serve it hot with a spoonful of ghee, as a meal
by itself or with a cucumber or tomato salad and papad.
- You may add more moong dal if you wish. Sometimes I add equal amount of
rice and moong dal.
- A mixture of milk and water can be used for added
- You can leave out the chili if you wish. The main flavor of khara
pongal is of black pepper and cumin seeds.
- Usually turmeric powder is
not added but if you like, you may add 1/4 tsp for color. That does not
change the taste.
- If you are pressure cooking, make tempering. Add all
and cook as you cook plain steamed rice.
- The moong dal does not need
any extra time to cook.
- If made for pongal festival, garlic is not added.
At other times, you may add 2-3 chopped garlic cloves along with curry