Ven Pongal (Khara Pongal)

 

While Sweet Pongal brought the celebration, Ven Pongal brought the comfort.

Soft, savoury and generously tempered with ghee, pepper and cumin — this classic breakfast dish is as soothing as it is satisfying. Often served in temples and homes alike, it’s the ultimate “simple but soul-filling” meal.

🛒 Ingredients:

• Raw rice

• Moong dal

• Black pepper (whole or crushed)

• Cumin seeds

• Ginger (finely chopped)

• Curry leaves

• Cashews

• Ghee

• Salt

• Water

 Method:

1. Dry roast the moong dal until aromatic.

2. Wash the rice and combine it with the roasted dal.

3. Pressure cook with water until soft and slightly mushy.

4. Once cooked, mash lightly and add salt.

 Tempering:

1. Heat ghee in a pan and add:

   • Cumin seeds

   • Crushed black pepper

   • Finely chopped ginger

   • Curry leaves

   • Cashews

2. Fry until the cashews turn golden and the spices release their aroma.

3. Pour this hot tempering over the cooked rice-dal mixture and mix well.

 Serving Suggestion:

Serve hot with:

• Coconut chutney

• Sambar

• A drizzle of ghee on top

 A Note from Tradition:

Ven Pongal was often served as temple prasadam — its simple ingredients making it suitable for fasting days and spiritual observances, while still being deeply nourishing.