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Ven Pongal (Manjal Pongal) / Ghee 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
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Author: Vidya Srinivasan

Ingredients

  • Rice - 1/4 cup
  • Split yellow moong dal - 2 tablespoon
  • Ghee - 1 teaspoon
  • Water - 2 cups + 1/4 cup
  • Salt - as needed
  • Ghee - 2 tablespoon
  • Cumin seeds - 1 teaspoon
  • Peppercorns - 1 teaspoon Adjust according to your spice level
  • Fresh curry leaves - few
  • Cashew nuts - as needed
  • Ginger - 1/2 teaspoon peeled and grated

Instructions

  • Wash rice and moong dal well; soak them in hot water (I soaked in hot water for 30 minutes) and set it aside
  • Add ghee to the pressure cooker, sauté rice and moong dal for 1 min in low flame
  • Furthermore add 1 cup + 1/4 cup of water and mix well; turn on the stove in medium flame and cook
  • Mix well and let it boil. After the water turns frothy boil mix well and make sure rice/ dal are not stick 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 ghee and let it turn warm
  • Add cashew and sauté for 30 seconds
  • Furthermore add pepper, curry leaves, 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 release naturally mash the Pongal well with a ladle
  • Add 1 cup of warm water and mix well
  • Cook the Pongal on medium heat
  • Add required salt, ghee and cook the Pongal 2-3 minutes or until the Pongal comes together. Pongal thickens overtime so turn off the stove before it turns too thick

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
    Adjust ghee according to your desire
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