Ven Pongal Recipe (Khara Pongal)
Recipe: https://recipestripper.com/recipes/b6f88877-cf62-42b7-aaea-c531693e71fc
Original source: https://www.indianhealthyrecipes.com/pongal-recipe-venn-pongal/
Recipe image: https://www.indianhealthyrecipes.com/wp-content/uploads/2021/01/pongal-ven-pongal.jpg

Khara or ven pongal is a rice lentil dish that is often prepared in south Indian homes to offer to GODS during puja. It is also a comfort food and is made often to enjoy with sambar or chutney. Instructions for stovetop & Instant pot included.
Yield: 3
Prep time: PT5M
Cook time: PT25M
Total time: PT30M

Ingredients
- ½ cup rice ((100 grams, any short rice or millets, oats, quinoa))
- ½ cup moong dal ((100 grams, skinned split mung beans))
- 3¼ to 3½ cups water ((800 to 840 ml, more if needed))
- ½ teaspoon salt ((adjust to taste))
- 2 to 3 tablespoons ghee ((½ tbsp more for serving))
- 10  cashew nuts  ((or as needed, optional))
- ¾ teaspoon cumin seeds ((jeera))
- ½ teaspoon black pepper corn ((crushed lightly))
- 1 inch ginger  ((peeled, grated or sliced or chopped))
- 1 sprig  curry leaves
- ⅛ teaspoon asafoetida ((hing))
- 1  green chili (slit (optional, skip if offering to god))

Instructions
1. [Preparation] Add ½ cup dal to a pot or pressure cooker. (If you prefer to rinse the lentils before roasting, follow my step by step photo instructions in the post).
2. [Preparation] Dry roast on a low to medium flame till it begin to smell nice & aromatic. Do not brown or discolor the moong dal. This step is optional however pongal gets a real aroma from the roasted dal.
3. [Preparation] Add ½ cup rice to the roasted dal. Wash them at least three times. Drain the water completely. Pour 3¼ to 3½ cups water. Add ½ teaspoon salt. Cook the rice & dal to a soft texture.
4. [Preparation] For pressure cooking: If cooking directly in the pressure cooker, then cook for 2 to 3 whistles on a medium flame. If cooking in a bowl, then place it in the cooker and pressure cook for 4 whistles. When the pressure releases naturally, open the lid.
5. [Preparation] To cook in pot: You can also cook the rice & dal in a pot until soft & mushy. Add more water if needed as it cooks.
6. [Preparation] Open the cooker when the pressure drops. If you prefer, you can mash up the cooked rice & dal a bit to get creamy consistency. It should be mushy and soggy.
7. [Preparation] If it is too dry, add some boiling water to bring it to a consistency you like. Boil It for a few minutes. It should not be very runny or dry. Add more salt if needed and stir.
8. [How to make Ven Pongal] Heat a small pan with 2 tablespoons ghee. Split open 10 cashew nuts & fry them till golden. Remove these to a plate for garnish.
9. [How to make Ven Pongal] To the same pan, add ¾ teaspoon cumin seeds & ½ teaspoon crushed pepper. When the seeds splutter, lower the heat, add slit green chili (optional) & ginger. Saute for 30 seconds.
10. [How to make Ven Pongal] Add curry leaves. Saute well until the tempering turns aromatic & curry leaves turn crisp. Then add hing. We also add a pinch of turmeric & it is optional.
11. [How to make Ven Pongal] Pour this to the cooked pongal. Mix and simmer for 1 to 2 minutes so the flavors are absorbed. Serve ven pongal hot with coconut chutney or sambar.
12. [Instant Pot Pongal] Rinse rice and dal a couple of times and drain the water. Press SAUTE button and pour ghee to the steel insert.
13. [Instant Pot Pongal] Fry the cashews until golden and remove them to a plate. Then add cumin seeds and crushed pepper.
14. [Instant Pot Pongal] When they splutter, add ginger, curry leaves, green chili (optional) and hing. Saute for 30 seconds.
15. [Instant Pot Pongal] Then add turmeric, moong dal and rice. Saute for 2 to 3 mins until the moong dal begins to smell good.
16. [Instant Pot Pongal] Pour 3 cups water and add half teaspoon salt. Deglaze the pot by scrubbing the bottom with a spatula.
17. [Instant Pot Pongal] Press CANCEL button and secure the instant pot with the lid. Position the steam release valve to sealing.
18. [Instant Pot Pongal] Next press PRESSURE COOK button and set the timer for 9 mins. When the IP is done, it beeps. Let the pressure release naturally.
19. [Instant Pot Pongal] Stir and taste test. Add more salt if needed. If the consistency is too thick, pour some hot water & give a good mix. Garnish ven pongal with more hot ghee and fried cashews. If you want you may temper it once more but I have not felt the need.