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South-indian-ven-pongal-ghee-pongal-khara-pongal-recipe-1 | #ghee #pongal #breakfast #south #indian #Tamilnadu #festival #kedgeree

Ven Pongal / Khara Pongal

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 40 mins
  • Yield: 3


South Indian king of breakfasts Ven Pongal / Khara Pongal. Rice and dal/lentils cooked and tempered with cumin, pepper, ginger and ghee.



Main Ingredients

  • 1 cup Raw rice (sona masuri)
  • 1/2 cup to 1 cup split moong dal (see notes)
  • 4 cups water

Tempering Ingredients

  • 2 tablespoon Ghee
  • 1 tablespoon Oil
  • 2 Tablespoon broken cashewnut
  • 1 teaspoon minced ginger
  • 1 teaspoon pepper
  • 2 teaspoon cumin seeds
  • 2 green chillies, chopped
  • 1 sprig curry leaves
  • 1 teaspoon salt


  1. Soak rice in water. Take split moong dal and dry roast it on a very low flame until you can smell the roasted dal. It would take approximately 3 minutes. Don’t roast for long. Cook the dal and rice together in a pressure cooker with 4 cups of water for a good 15 minutes or 10-12 whistles.
  2. Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside.
  3. Heat some ghee and oil in a pan. I used 2 tablespoons of ghee and a tablespoon of oil. Add in the broken cashew nut, ginger, curry leaves and green chillies. Roast on a low flame. Once the nuts are roasted add in the pepper-cumin mixture. Roast briefly for 20 seconds.
  4. Add in the cooked rice-dal mixture and salt. Mix everything to combine. Saute briefly for a minute or two.
  5. Remove off heat.


The rice dal ratio – Generally the ratio is 1 rice : 1/2 dal. You can go upto 1:1 to have a very rich pongal. If unsure go with the 1: 1/2 ratio.

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Cuisine: South Indian

Keywords: ven pongal