Venn Pongal is a beloved rice dish and an iconic breakfast choice in Sri Lanka, Tamil Nadu, Andhra Pradesh, and Telangana. Also known as Khara Pongal, this South Indian delicacy resembles a ghee khichdi, made from a delightful mix of rice and dal, seasoned to perfection and garnished with nuts. Its simplicity and quick preparation make it scrumptious for any meal, especially when paired with your favorite curry. With the Pongal festival approaching on the 15th of this month, many will be preparing both sakkarai pongal and venn pongal, and I’m excited to share my recipe with you.
The beauty of Venn Pongal lies in its adaptability; the proportions of lentils to rice can vary from one household to another. Like many other South Indian dishes, it gets its zing from aromatic curry leaves, heat from freshly ground black pepper, and warmth from cumin seeds. Moreover, the recipe is enriched with special tweaks handed down from our mothers, aunts, and grandmothers, which enhance the flavor while promoting a healthier dish.
Using organic vegetables and ingredients is highly encouraged, as it helps restore our lost health and hygiene. Here’s how you can recreate this wonderful recipe in your own kitchen:
Ingredients:
- 1 cup of rice
- 1/4 cup of split yellow moong dal
- 1/2 teaspoon of cumin seeds
- 1 teaspoon of black pepper
- A few curry leaves
- 2 tablespoons of ghee
- Salt to taste
- Roasted cashews for garnishing
- Ginger (finely chopped) to taste
- Water (as needed)
Instructions:
- Rinse the rice and moong dal together thoroughly until the water runs clear.
- In a pot, add the rinsed rice and dal, along with enough water to cover them.
- Cook the mixture on a medium flame until the rice and dal are soft and mushy.
- In a separate pan, heat ghee and add cumin seeds, black pepper, and curry leaves.
- Sauté until the spices release their aroma.
- Add ginger and stir for another minute.
- Pour this tempering over the cooked rice and dal mixture.
- Mix well and add salt to taste.
- Garnish with roasted cashews before serving.
Tips:
- Use freshly ground spices for a more intense flavor.
- Adjust the amount of black pepper according to your spice preference.
- For a creamier texture, you can add a little more ghee or even a splash of milk.
- Pair Venn Pongal with coconut chutney or any spicy curry for an enhanced experience.
In conclusion, Venn Pongal is not just a dish; it’s a warm hug on a plate! I encourage you to give this recipe a try and share your thoughts in the comments. Your kitchen deserves the flavors of this delightful dish! For more delicious recipes, don’t forget to watch more playlists and subscribe to VanitaShri’s Kitchen for more updates.
