Ven Pongal Recipe is a tasty South Indian, Ven Pongal otherwise called Khara Pongal porridge made with rice and yellow moong lentils. It very well may be made sweet or appetizing. Here I share the exquisite rendition of the Pongal formula known as Ven Pongal or Khara Pongal bound with the magnificent kinds of cumin, asafetida, curry leaves, ginger, and dark pepper. Not to fail to remember the dazzling smell of ghee, in it.

Pongal is a famous formula having both flavorful and sweet forms. It is made during the well known Pongal Festival or other Hindu celebrations in South India and is offered to the divinities as naivedyam (contributions of food).

Planning Time: 5 mins      Cook Time: 20 mins       Absolute Time: 25 mins

Ingredients For Ven Pongal Recipe:

• ½ cup rice – any medium to short-grained or normal rice, 100 grams
• 60 gm Moong dal
• ½ teaspoon cumin seeds – delicately squashed
• ⅛ teaspoon Hing
• 1 tablespoon ginger
• 3 cups water as required
• salt as required

For Tempering

• 1 teaspoon cumin seeds
• 1 teaspoon dark peppercorns entire or squashed, you can likewise add ½ teaspoon dark pepper
• 1 twig curry leaves or 10 to 12 little to medium curry leaves
• 10 to 12 cashews – entire or split
• 2 to 3 tablespoons ghee (explained spread)

Quick-Step to Follow:

Boiling Moong Dal

• Pick moong lentils first to dispose of stones assuming any.
• At that point heat a little container or a little Kadai and add the moong lentils.
• On a low fire mixing frequently cook the moong lentils till they become sweet-smelling.
• The moong lentils just should be cooked till they become fragrant.
• No compelling reason to brown them.
• Presently take them in another bowl or you can utilize a similar search for gold.

Washing Rice And Lentils

• Add rice in the bowl containing the boiled moong dal.
• Wash both rice and cooked moong dal multiple times with water.

Cooking Rice And Moong Dal

1. Channel well indeed and afterward add them to a pressing factor cooker.
2. Presently add the accompanying fixings – cumin seeds, Hing, hacked ginger.
3. Additionally, add salt according to taste.
4. Pour 3 to 3.25 cups water.
5. The measure of water to be added relies upon the consistency you need and furthermore on the nature of moong dal.
6. Compel cook on a medium to high fire for 7 to 8 whistles or 11 to 12 minutes.
7. Allow the stain to settle down all alone and afterward you eliminate the cover to check the doneness and consistency.
8. On the off chance that the Pongal has a consistency like that of pulao, at that point add ½ to 1 cup boiling water and blend well indeed.
9. Both the rice and the moong dal ought to be cooked well indeed.
10. In the event that you need you can even somewhat pound the cooked rice and moong lentils.
11. Whenever cooked well, at that point cover with the top and keep aside.

Tempering

• In another little skillet, heat the ghee.
• Add the cumin seeds.
• Allow them to splutter.
• At that point add the cashews.
• Fry until the cashews become light brilliant.
• When they start to get light brilliant, at that point add dark peppercorns and 10 to 12 curry leaves.
• Mix quite well and fry until the curry leaves become fresh.
• The dark pepper ought to likewise be seared well.
• Making Ven Pongal
• Presently pour this whole treating on the Pongal.
• Blend well overall.
• Cover with the top (with the vent weight/whistle on the top) and keep ven Pongal aside for 5 to 6 minutes.
• This permits the treating flavors to mix with the Pongal and the smell to remain in.
• At that point eliminate the cover and serve hot with coconut chutney or sambar.