Ven Pongal Khara Pongal Savory Pongal

Ingredients

Raw Rice – 1 Cup
Split Yellow Moong Dhal / Pasi Paruppu – 1/2-2/3 Cup
Cumin Seeds – 2 tsp
Whole Pepper – 2 tsp
Green Chilli – 1-2 Numbers
Ginger – 1 Small Piece
Mustard Seeds – 1 tsp
Hing – 1/4tsp
Curry Leaves – Few
Turmeric Powder – 1/2 tsp
Ghee/Oil – 2 tsp (I used oil)
Water & Salt – As Required

Ven Pongal Preparation

• Soak rice and dal (Optional to roast with little ghee till nice aroma) for 30 minutes.
• Coarsely crush the cumin, pepper and salt using mixie/pestel.
• Heat ghee/oil in a pan splutter mustard seeds, add grated ginger, finely chopped green chili, curry leaves, turmeric powder and hing saute for a while.
• Finally add the crushed powder and add this to the soaked rice/dhal mixture.
• Add 4 Cups of water, stir well, adjust salt and pressure cook it for 3 whistles.
• Allow to cool completely and mash it well.
• Serve hot with coconut chutney/sambar/Medu Vada or Masal vadai.

Notes

1. Can add little hot water/milk if it needs watery texture before serving.
2. I have mentioned dal quantity as 1/2 to 3/4 th cup, more the dal the pongal tastes so good we like it so.
3. Also add generous cumin and pepper which enhances the pongal taste.