Thursday, January 13, 2011

Venn Pongal / Khara Pongal

  • 1/2 cup Moong dal
  • 1 cup Rice
  • 2 tsp Cumin seeds
  • 1 tsp Whole Peppercorns
  • 2 cloves Garlic (optional)
  • 2 Green chillies slit
  • 2 tsp Oil
  • 4 cups Water
  • 2 tbsp Ghee
  • Salt to taste

Method 1:
  1. Heat a pan, when hot roast the moong dal to light brown color. Transfer to a bowl.
  2. Add the rice in that bowl and wash both rice and moong dal thoroughly.
  3. Now heat a pressure cooker add oil.
  4. Add cumin seeds, pepper corns, garlic and green chillies. Fry till cumins splutters.
  5. Add the washed, drained rice and moong dal. Stir in the oil and pour water, add salt.
  6. Close the lid and pressure cook for 3 whistles.
  7. Once the steam is released, remove the lid and add ghee and mix well with a spatula.
  8. Transfer to a serving bowl and serve with peanut chutney.

Method 2:
  1. Roast the moong dal to slight brown color. Wash both rice and moong dal.
  2. Put in the pressure cooker with water and salt and cook for 3 whistles.
  3. Once the steam released remove the lid and gently mash the rice and dal with spatula and keep aside.
  4. Now in a mixie jar add pepper corns, cumin and 1" ginger.
  5. Grind to a coarse paste.
  6. Now heat a kadai or wok, add oil and fry the grounded paste.
  7. Add the mashed rice and dal to this and keep mixing.
  8. Add ghee and mix once again.
  9. Transfer to a serving bowl.
  10. Serve hot with chutney and sambar.

  1. Method 1: is easy and simple to make.
  2. Method 2: this one taste the best.

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