Ven Pongal Recipe | Khara Pongal | Ghee Pongal
Veg Pongal is a delicious and nutritious South Indian dish made with rice, moong dal, vegetables, and aromatic spices. It is a comforting one-pot meal perfect for breakfast or lunch, often served with coconut chutney and sambar. This variation of traditional Ven Pongal is loaded with vegetables, making it a wholesome and flavorful dish.
Ingredients:
For Pongal:
- 1/2 cup rice
- 1/4 cup yellow moong dal
- 2 1/2 cups water
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1/2 teaspoon black pepper (crushed)
For Tempering:
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon grated ginger
- 1 green chili (chopped)
- 10-12 curry leaves
- 1/4 teaspoon asafoetida (hing)
- 8-10 cashews (optional)
Vegetables:
- 1/4 cup carrots (finely chopped)
- 1/4 cup green peas
- 1/4 cup beans (finely chopped)
Instructions:
- Rinse and Cook: Wash rice and moong dal thoroughly. In a pressure cooker or pot, add rice, dal, water, turmeric, and salt. Cook for 3-4 whistles (or until soft if using a pot).
- Prepare Tempering: In a pan, heat ghee or oil. Add cumin seeds, black peppercorns, grated ginger, chopped green chili, and curry leaves. Sauté for a few seconds.
- Sauté Vegetables: Add chopped vegetables to the pan and cook for 3-4 minutes until slightly tender.
- Combine Everything: Pour the tempering and vegetables into the cooked rice-dal mixture. Mix well and let it simmer for 2-3 minutes to blend flavors.
- Serve Hot: Garnish with roasted cashews and serve hot with coconut chutney and sambar.
Tips for the Best Veg Pongal:
- Adjust the consistency by adding more water if needed.
- Use freshly ground black pepper for enhanced flavor.
- For a richer taste, use ghee instead of oil.
- You can add other vegetables like bottle gourd or spinach for extra nutrition.
Enjoy this warm and hearty Veg Pongal as a wholesome meal that is easy to digest and packed with flavors!
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