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A bowl of Ven Pongal, also called Khara Pongal in Tamil Nadu, and Katte Pongali in Andhra Pradesh

Ven Pongal | Khara Pongal | Katte Pongali

Aruna
Called Ven Pongal in Tamil Nadu and Katte Pongali in Andhra Pradesh, this South Indian Moong Dal and Rice Khichdi is tempered with pepper, ginger, and cumin fried in loads of ghee.
Also called Khara Pongal to distinguish it from the Sweet Pongal, this dish is a must for Sankranti and a much-favoured breakfast in South India.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Naivedyam
Cuisine Andhra, Gluten Free, Indian, Karnataka, South Indian, Tamil Nadu
Servings 4 People
Calories 304 kcal
Equipment
  • Vessel (1/2 litre capacity)
  • Heavy Spoon or Ladle
  • Small Wok or Tempering Ladle
Ingredients
  
  • 1/2 Cup Rice
  • 1/2 Cup Moong Dal
  • 3 Cups Water
  • Salt to Taste
For Tempering
  • 1 tsp Pepper Corns
  • 1 tsp Cumin Seeds
  • 12 to 15 Cashew Nuts (Broken to pieces)
  • 1 tsp Grated Ginger
  • 3 tbsp Ghee
  • 1/8 tsp Asafoetida
  • A Few Curry Leaves
Instructions
 
Optional
  • In a heavy-bottomed wok, over low flame, dry roast 1/2 cup moong dal for 2 to 3 minutes. The moong dal should just become aromatic and not change colour.
  • Using the back of a heavy ladle or a mortar and pestle, lightly crush the pepper corns. Apply just enough pressure to break a few peppercorns.
Cooking the Moong Dal-Rice Mix
  • Pressure cook 1/2 cup rice and 1/2 cup moong dal with 3 cups of water for 4 whistles.
  • Let the pressure cooker depressurize normally and take the rice-dal mix out of the cooker.
  • Add some salt to the dal-rice mix.
  • Using a heavy ladle, mix the cooked moong dal and rice well so that the dal gets mashed well.
Adding the Tempering
  • In a small kadai or a tempering ladle, over medium heat, melt 2 tbsp ghee. Do not stint on the ghee. It is the ghee that gives Ven Pongal its lovely flavour.
  • Add 1 tsp lightly crushed peppercorns and fry for a few seconds.
  • Add 1 tsp cumin seeds and 2 tbsp split cashews.
  • Stir-fry till they start to change colour.
  • Add 1 tsp grated ginger, 2 large pinches of asafoetida and a few curry leaves.
  • Stir-fry for a few seconds.
  • Add the tempering to the cooked dal-rice and mix well.
  • Serve hot Ven Pongal with Coconut Chutney, Avial or Kathirikai Gothsu.
Nutrition
Calories: 304 kcalCarbohydrates: 36 gProtein: 9 gFat: 14 gSaturated Fat: 7 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gCholesterol: 29 mgSodium: 165 mgPotassium: 82 mgFiber: 3 gSugar: 1 gVitamin A: 91 IUVitamin C: 15 mgCalcium: 37 mgIron: 2 mg
Keyword Katte Pongali, Khara Pongal, Pongal, Ven Pongal
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!