Ven Pongal | Ghee pongal

Ven Pongal | Ghee Pongal | Khara Pongal | Spicy Pongal  | Ven Pongal recipe | South Indian kichadi /Khichdi with step-by-step pictures and video recipe. Check out the Pongal video recipe, and if you like the video, pls SUBSCRIBE to my channel. Also, check out the Ghee Pongal chutney combo recipe

Ven Pongal, also known as Ghee Pongal or Khara Pongal, is a classic South Indian breakfast made with rice, moong dal, ghee, pepper, and cumin. Soft, creamy, and comfortingly spiced, this one‑pot dish is a staple in Tamil homes and is often prepared during festivals like Thai Pongal, Navratri, and Varalakshmi Pooja. Pongal is not only a temple‑style prasadam but also a wholesome tiffin that comes together quickly in a pressure cooker or Instant Pot. With minimal ingredients and a flavorful ghee tadka, Ven Pongal makes the perfect weekend brunch or lazy‑day meal — warm, filling, and irresistibly comforting.

What is Ven Pongal made of — Ven Pongal is made using rice, split yellow moong dal, ghee, pepper, cumin, ginger, and curry leaves. The tempering gives it its signature flavor.

Can I make Pongal in an Instant Pot — Yes. Use the Rice mode or Pressure Cook mode for 10 minutes, natural release, then mash and add tadka.

Why is my Pongal too thick — Pongal thickens as it cools. Add hot water little by little and mix until you reach scoopable consistency.

Can I add green chilli to Pongal — Traditionally, pepper is used, but you can add green chilli or red chilli while tempering for extra heat.

Which rice works best for Pongal — Raw rice or sona masoori works best. Adjust water depending on the rice variety.

How to make Pongal kid‑friendly — Use pepper‑cumin powder instead of whole spices and reduce ghee slightly if needed.

What is Manjal Pongal — Manjal Pongal is Ven Pongal with a pinch of turmeric, usually prepared for Varalakshmi Pooja.

What to serve with Ven Pongal — Coconut chutney, tomato chutney, gothsu, or sambar pair beautifully with Pongal.

Checkout other Pongal varieties in TMF,

Sakkarai Pongal

Vella Thengai sadam

Gothumai Rava Pongal

Millet Pongal

kalkandu Pongal

Pongal recipes | bhogi recipes | kannum Pongal recipes

Pongal varieties

Ven Pongal

Manjal Pongal is generally prepared day (evening) before Varalakshmi Pooja and offered to God. It's nothing but Ven pongal with a touch of Turmeric powder (Manjal/yellow).

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Course: Breakfast

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 3

Author: Vidya Srinivasan

Ingredients

• Rice - 1/4 cup
• Split yellow moong dal - 2 tbsp
• Ghee - 1 tsp
• Water - 2 cups + 1/4 cup
• Salt - as needed

To temper:

• Ghee - 2 tbsp
• Cumin seeds - 1 tsp
• Peppercorns - 1 tsp Adjust according to your spice level
• Fresh curry leaves - a few
• Cashew nuts - as needed
• Ginger - 1/2 tsp peeled and grated

Instructions

• Wash rice and moong dal well; soak them in hot water (I soaked them for 30 minutes) and set them aside
• Add ghee to the pressure cooker, sauté rice and  moong dal for 1 min on low flame
• Furthermore, add 1 cup + 1/4 cup of water and mix well; turn on the stove on medium flame and cook
• Mix well and let it boil. After the water turns frothy, boil, mix well, and make sure rice/ dal is not stuck to the cooker
• Pressure cook for 4-5 whistles, turn down the flame to low and keep for 15 seconds, and turn off the stove
• In a small tadka pan, add 1 tbsp of ghee and let it turn warm
• Add cashew and sauté for 30 seconds
• Furthermore, add pepper, curry leaves, and cumin seeds, and let them splutter
• Finally, add ginger and mix well; turn off the stove and transfer the tadka into a small cup
• After the pressure releases, naturally mash the Pongal well with a ladle
• Add 1 cup of warm water and salt; mix well
• Cook the Pongal on medium heat
• Add 1 tbsp of ghee and cook the Pongal 2-3 minutes or until the Pongal comes together. Pongal thickens over time, so turn off the stove before it turns too thick

VARALAKSHMI POOJA MANJAL PONGAL

• Add a generous  pinch of turmeric powder while cooking Pongal and follow the rest of the procedure

Video

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Notes

1.  I have cooked rice and Dal directly in the cooker. If you are using a separator reduce the water accordingly 
2. I have used some masoori rice. If you are using raw rice use less water
3. To cook Pongal in instant pot use rice mode
4. Adjust the water according to the consistency you desire your p 
5. Adjust ghee according to your desire
6. Pongal thickens overtime. Always turn off when the pongal comes together it will  come to scoopable  consistency after sometime 
7. If you are serving the Pongal for kids use pepper- cumin powder and ginger powder. Instead of whole pepper, cumin seeds and ginger

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Ingredient:

Rice – 1/4 cup

Split yellow moong dal – 2 tbsp

Ghee – 1 tsp

Water – 2 cups + 1/4 cup

Salt – as needed

To temper:

Ghee – 2 tbsp

Cumin seeds – 1 tsp

Peppercorns – 1 tsp (Adjust according to your spice level)

Fresh curry leaves – a few

Cashew nuts – as needed

Ginger – 1/2 tsp, peeled and grated

How to make Ven Pongal with step-by-step pictures:

• Wash rice and moong dal well; soak them in hot water (I soaked them for 30 minutes) and set them aside

• Add ghee to the pressure cooker, sauté rice and  moong dal for 1 min on low flame

• Furthermore, add 1 cup + 1/4 cup of water and mix well; turn on the stove on medium flame and cook

• Mix well and let it boil. After the water turns frothy, boil, mix well, and make sure rice/ dal is not stuck to the cooker
• Pressure cook for 4-5 whistles, turn down the flame to low and keep for 15 seconds, and turn off the stove

• In a small tadka pan, add 1 tbsp of ghee and let it turn warm

• Add cashew and sauté for 30 seconds

• Furthermore, add pepper, curry leaves, and cumin seeds, and let them splutter

• Finally, add ginger and mix well; turn off the stove and transfer the tadka into a small cup

• After the pressure releases, naturally mash the Pongal well with a ladle

• Add 1 cup of warm water and salt; mix well

• Cook the Pongal on medium heat
• Add 1 tbsp of ghee and cook the Pongal 2-3 minutes or until the Pongal comes together. Pongal thickens over time, so turn off the stove before it turns too thick

Varalakshmi pooja Manjal Pongal

• Add a generous  pinch of turmeric powder while cooking Pongal and follow the rest of the procedure