Ven Pongal is a popular South Indian dish that is often served as a breakfast or lunch option. It is made with a combination of rice and moong dal (split green gram), which provides a good balance of carbohydrates and proteins. The dish is flavoured with cumin, pepper, ginger, and ghee, giving it a rich and aromatic taste. Ven Pongal is not only delicious but also provides several nutritional benefits, making it an ideal choice for a wholesome meal.
Ingredients for Ven Pongal
To prepare Ven Pongal, you will need the following ingredients:
● Rice: 1 cup
● Moong dal (split green gram): 1/4 cup
● Water: 4 cups
● Ghee (clarified butter): 2 tablespoons
● Cumin seeds: 1 teaspoon
● Black pepper: 1 teaspoon
● Ginger, finely chopped: 1 tablespoon
● Cashew nuts: 8-10
● Curry leaves: a few
● Salt: to taste
How to Make Ven Pongal
● Rinse the rice and moong dal under running water and soak them for about 15 minutes.
● In a pressure cooker, add the soaked rice, moong dal and water. Cook on medium heat for 3-4 whistles.
● In a separate pan, heat ghee and add cumin seeds, black pepper, ginger, cashew nuts and curry leaves. Sauté until the cashew nuts turn golden brown.
● Once the pressure cooker cools down, open the lid and add the sautéed mixture to the cooked rice and dal.
● Add salt to taste and mix well.
● Serve hot with coconut chutney.
Different Types of Chutney for Ven Pongal
Ven Pongal pairs perfectly with a variety of chutneys. Here are three popular chutney options that you can enjoy with your Ven Pongal:
Coconut Chutney: A classic South Indian chutney made with grated coconut, roasted chana dal, green chilies, ginger, and tempered with mustard seeds, curry leaves, and urad dal.
Tomato Chutney: A tangy and spicy chutney made with tomatoes, onions, red chilies and flavoured with tamarind and spices
Coriander Chutney: A refreshing chutney made with fresh coriander leaves, mint leaves, green chilies, ginger and a hint of lemon juice.
Ingredients for Coconut Chutney
To make coconut chutney, gather the following ingredients:
● 1 cup grated coconut
● 2 tablespoons roasted chana dal
● 2-3 green chillies
● 1 teaspoon ginger, grated
● Salt to taste
● Water as needed
For tempering:
● 1 tablespoon coconut oil
● 1/2 teaspoon mustard seeds:
● Curry leaves
● 1/2 teaspoon urad dal
How to Make Coconut Chutney
● In a blender, add grated coconut, roasted chana dal, green chillies, grated ginger and salt.
● Blend the mixture, adding water gradually, until you achieve a smooth and creamy consistency.
● Transfer the chutney to a serving bowl.
● In a small pan, heat coconut oil and add mustard seeds. Allow them to crackle.
● Add curry leaves and urad dal to the pan and sauté until the dal turns golden brown.
● Pour the tempering over the coconut chutney and mix well.
● Your coconut chutney is ready to be served with Ven Pongal.
Conclusion
Ven Pongal is a delightful South Indian dish that combines the goodness of rice, lentils and aromatic spices. It is not only a flavoursome culinary experience but also provides essential nutrients. You can easily prepare this delicious dish at home by following the simple steps provided. Don't forget to pair it with the delectable coconut chutney or explore other chutney options to enhance the taste. Enjoy the warmth and comfort of Ven Pongal, and indulge in a truly satisfying meal!
FAQs
Can I use any rice to make Ven Pongal?
It is recommended to use short-grain rice like Sona Masuri or Ponni rice for the best results in making Ven Pongal.
Can I skip adding ghee to Ven Pongal?
Ghee adds a rich flavour to the dish, but if you prefer a lighter version, you can reduce the amount of ghee or replace it with oil.
Can I add vegetables to Ven Pongal?
Traditionally, ven pongal is made without vegetables. However, if you prefer, you can add finely chopped vegetables like carrots, beans or peas during the cooking process.