Ven Pongal / Ghee Pongal recipe

Ven pongal / ghee pongal which is healthy breakfast will be similar to hotel style. It can be prepared little spicy and give little touch of spices for the perfect breakfast. It is a very popular south Indian dish.

It can be served with chutney or sambar. Moong dal is one of the best vegetarian superfoods. It is very good during summer and it cools our body , so it should be included in our diet regularly😋. This spicy pongal recipe tastes similar to hotel style and I it’s very simple and easy. This is my regular breakfast dish which excites our tastes with healthy dish. By adding ghee to the recipes gives more taste to the dish. Ground nut or coriander chutney goes well with pongal. It tastes good when it is served hot. When serving for kids add less spicy to the dish. You can find other breakfast recipes here Homemade pancakes, Medu vada, Tomato upma, Garden Omelette, stuffed Idli

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Ghee pongal recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Pongal is very healthy and tasty recipe which is served for breakfast with chutney  or sambar.

Course: Breakfast
Cuisine: Indian
Servings: 2 people
Author: samyuktha
Ingredients
  • 1/2 cup moong dal
  • 1/2 cup rice
  • 1 or 2 green chilli (chopped)
  • 1 tsp ginger (chopped)
  • 1/2 tsp ghee
  • 1/4 tsp turmeric
  • to taste salt
  • 3 1/2 cup water
Dry roast powder
  • 1/2 tsp black pepper corns
  • 1 tsp jeera
Seasoning
  • 1 tsp ghee
  • 1/4 tsp mustard seeds
  • 1/2 tsp whole black pepper corns
  • 1/2 tsp jeera
  • 2 tsp cashew
  • 5-7 curry leaves
  • a pinch asafoetida
  • 2 dry red chilli
Instructions
  1. Wash and soak rice for 10 minutes , drain and keep it apart. Wash moong dal and keep it aside.

  2. Take a pressure cooker or pan, heat 1/2 tsp ghee add moong dal and fry till it gives nice smell and add rice fry for 2 minutes.

  3. Now add green chilli, ginger, turmeric and fry 2 minutes.

  4. Mix everything well and add 3 1/2 cups of water and pressure cook for 1 whistle.

  5. Dry roast black pepper corns and jeera and coarsely powder it in blender or mortar and pestle.

  6. Once pressure is released add jeera pepper powder and mix well. Adjust water if it is too thick.

  7. For seasoning heat ghee, Mustard seeds ,Whole black pepper corns,jeera,Cashew ,Curry leaves ,asafoetida ,dry Red chilli and fry for 2 minutes.

  8. Pour it over the prepared pongal add salt and mix well. Boil on medium flame for 5 minutes.

  9. Serve it hot with chutney or sambar.

Step by step Pictures:

  • Wash and soak rice for 10 minutes , drain and keep it apart. Wash moong dal and keep it aside.
  • Take a pressure cooker or pan, heat 1/2 tsp ghee add moong dal and fry till it gives nice smell and add rice fry for 2 minutes.
  • Now add green chilli, ginger, turmeric and fry 2 minutes.

  • Mix everything well and add 3 1/2 cups of water and pressure cook for 1 whistle.
  • Dry roast black pepper corns and jeera and coarsely powder it in blender or mortar and pestle.

  • Once pressure is released add jeera pepper powder and mix well. Adjust water if it is too thick.
  • For seasoning heat ghee, mustard seeds , whole black pepper corns ,jeera ,cashew ,curry leaves,asafoetida ,dry Red chilli and fry for 2 minutes.
  • Pour it over the prepared pongal add salt and mix well. Boil on medium flame for 5 minutes.

  • Serve it hot with chutney or sambar.

Note:

  • The water quantity can be added according to your desired quantity.
  • In addition, adjust the quantity of green chilli or black pepper according to your taste.
  • While boiling you can add 2 tsp of fresh grated coconut but it’s optional.

 

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