https://www.indianhealthyrecipes.com/pongal-recipe-venn-pongal/
Double the ingredients for rice, dal & water (1 cup rice, 1 cup dal, 6 cups water). Cook together in one pot/ cooker following the same cooking instructions but without adding salt. Make jaggery syrup with ¾ cup jaggery & ¼ cup water. Add half of the cooked Pongal to it. Fry cashews and raisins in a small tadka pan.

https://hebbarskitchen.com/ven-pongal-recipe-khara-pongal/
Instructions. firstly, in a pressure cooker heat 1 tsp ghee. add ½ cup rice, ½ cup moong dal and saute for a minute or until it turns aromatic. further, add 4 cup water and ½ tsp salt. mix well. cover and pressure cook for 5 whistles on medium flame. once the pressure settles down, open the cooker and give a good mix.

https://www.vegrecipesofindia.com/ven-pongal-recipe-khara-pongal-recipe/
Ven Pongal recipe also known as Khara Pongal or Ghee Pongal is a popular South Indian porridge like savory dish that is made with rice, yellow moong lentils and laced with the wonderful flavors of black peppercorns, cumin seeds, asafoetida, curry leaves and ghee. 4.96 from 24 votes. Prep Time 5 mins. Cook Time 20 mins.

https://rakskitchen.net/ven-pongal-ghee-pongal-recipe-how-to-make-ven-pongal/
1 sprig curry leaves. ⅛ teaspoon asafoetida. Firstly wash rice and dal together. Then heat instant pot in saute mode, High heat setting. After that, add oil, ghee and then add crushed pepper cumin, asafoetida, ginger, curry leaves. Then add washed rice dal and roast for a minute until water content is gone.

https://www.indianhealthyrecipe.com/ven-pongal-recipe/
Ven Pongal Recipe: Pongal is a delectable South Indian dish resembling porridge, crafted from rice and yellow moong lentils. It comes in both sweet and savory varieties. Here, I present the savory rendition known as Ven Pongal or Khara Pongal, infused with delightful notes of cumin, asafoetida, curry leaves, ginger, and black pepper, all enveloped in the aromatic essence of ghee.

https://www.kannammacooks.com/ven-pongal-khara-pongal/
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. Add in the cooked rice-dal mixture and salt.

https://www.whiskaffair.com/ven-pongal-khara-pongal/
Reduce the heat to low and cook for 12 minutes. Remove the pressure cooker from heat and let the pressure release naturally. Open the lid and lightly mash the pongal with the back of a ladle until it is slightly mushy and creamy. Add more water if the mixture is too thick.

https://www.spiceupthecurry.com/ven-pongal/
Making ven pongal: Take washed dal, rice, salt and water in a pressure cooker. Cover and cook for 4-5 whistles on medium heat. Once the pressure goes down, open the lid and mix the pongal really well. It should be mushy and porridge-like loose consistency. Take cumin seeds and peppercorns in mortar and pestle.

https://www.archanaskitchen.com/ven-pongal-south-indian-rice-and-lentil-pudding
To begin making the Ven Pongal Recipe; we will first cook the rice and lentils in the pressure cooker. Heat the cooker on medium heat, add a tablespoon of ghee. Add the washed moong dal and roast the dal in the ghee for about a minute. Once the dal is roasted, add the rice, salt and 5 cups of water. Cover the pressure cooker, place the weight

https://masalachilli.com/ven-pongal-ghee-pongal-khara-pongal/
How to make Instant Pot Ven Pongal. Switch on Saute Mode, Dry Roast Yellow Moong Dal until you get a nice aroma. Remove the dal onto a bowl. Switch off Saute Mode. Wash and Soak the yellow moong dal with rice for 15 minutes. Switch on Saute Mode, add ghee, cumin seeds, peppercorns, ginger, cashews and curry leaves.

https://pipingpotcurry.com/ven-pongal/
How to Make Ven Pongal? When making this delicious Pongal, it is a good practice to roast moong dal as it gives out a wonderful aroma and easily mashes when cooked along with the rice. When making Ven Pongal or Sweet Pongal, it is important that the dal is well-mashed for a uniform taste. I usually roast the dal till it becomes aromatic and

https://www.subbuskitchen.com/ven-pongal/
Mix the tempering with cooked pongal. . Open the pressure cooker and mix the cooked rice and dal. Add 1/2 cup hot water to adjust the consistency if needed. Give a good mix. . Add the ghee tempering to the pongal and mix well. . Finally add the grated ginger and mix well.

https://www.yummytummyaarthi.com/venpongal-rice-and-dal-flavoured-with/
7)Pour in milk and mix well. The milk will make the pongal even more creamy and gives it the right texture. 8)Add a tbsp of ghee to the pongal at this point. 9)Mix it really well and set aside. 10)Now let's make the tempering for the pongal. Heat ghee in a pan. 11)Add in cashews and roast lightly.

https://www.jeyashriskitchen.com/ven-pongal-recipe/
Add 5 cups of water and asafoetida and 1 tsp ghee to this. Ghee gives a soft texture to the ven pongal, you can add oil also. Pressure cook till 4-5 whistles. When it is done, add salt and mash this nicely with the back of the ladle. Add milk to this and mash it well. Adding milk gives a creamy texture.

https://yellowchilis.com/ven-pongal-recipe-khara-pongal/
Tempering Ven Pongal. In a separate pan, heat the ghee. Add cumin seeds, peppercorns, cashew nuts, and curry leaves, frying them until the cashews are golden. This tempering step is crucial for adding a crunchy texture and layered flavors to the Pongal. Pour the tempered mixture over the cooked rice and dal.

https://mytastycurry.com/ven-pongal-recipe
Take an instant pot and add ghee to it. Wait for the pot to be heated. Add the cumin seeds, black pepper, and cashew nuts once the pot is heated. Cook for 30 seconds, or until cashews are golden brown. Green chilies, ginger, curry leaves, and asafetida, diced Continue to sauté for another 30 seconds.

https://theindianclaypot.com/ven-pongal/
How to make ven pongal. Meanwhile, heat a small pan with 2 to 3 tbsp of ghee, over low heat. When the ghee melts, fry the peppercorns until spluttering. Further, add cumin seeds, grated ginger, curry leaves and asafoetida one by one. Finally, add cashews and fry until they turn into golden brown.

https://www.indianveggiedelight.com/instant-pot-ven-pongal/
Heat 1 teaspoon of ghee in a pressure cooker. Add the rinsed dal, Saute well for 1-2 minutes till the dal turns light golden or aromatic. Then, add the rinsed rice, 4 cups of water, and salt. Mix well. Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.

https://www.chitrasfoodbook.com/2016/07/ven-pongal-recipe-south-indian-khara.html
Remove the weight valve after the steam is released. Heat 1tbsp of ghee and roast cashew pieces till golden brown. Open the cooker and add the roasted cashews and powdered pepper corns. Mix well till mushy and add the remaining 1 tbsp of ghee. Mix and serve. Serve hot with coconut chutney .Enjoy ! Enjoy yummy ven pongal for breakfast

https://www.chitrasfoodbook.com/2013/03/ven-pongal-khara-pongal-ghee-pongal.html
Ven pongal recipe. Take raw rice & moong dal in a bowl and wash it twice. Set aside. Chop the ginger and take it along with pepper, cumin seeds & curry leaves. Heat 1 tbsp of ghee in a pressure cooker base. When the ghee starts to heat,add the pepper corns and saute well till it starts to splutter.

https://www.sharmispassions.com/ven-pongal-recipe/
How to make Ven Pongal Step by Step. 1.Dry roast 1/4 cup moong dal in a pressure until a mild aroma comes and is hot. 2.When you touch it it should be hot that is enough, no need to check for color change. 3.Now add 1/2 cup raw rice. 4.Dry roast for 2 seconds and switch off.

https://beextravegant.com/ven-pongal/
Preparing the Rice and Lentils. Heat a small pan or a wok and toast the moong dal/lentils. Keep the heat low and stir till they become aromatic. Add the toasted lentils and rice to a bowl and rinse with water a couple of times with water. Add the washed lentils and rice to a pressure cooker with 4-5 cups of water.

https://www.jeyashriskitchen.com/kovil-ven-pongal-recipe/
Method of making Kovil Ven pongal with step by step instructions. Wash the rice and dal together. Add 4 cups of water, 2 pinches of asafoetida and half salt, ½ tsp cumin seeds, ½ tsp grated ginger and 1 tsp of ghee. Soak for 15 minutes if you have time. Pressure cook for 6-7 whistles.