Now that New year shenanigans have died down, it is time for the first festival of the calendar year. Makar Sankranti is here. It is time to fly kites and seek blessings from Sun God for the life he has given to us. As Uttarayan beckons and movement happens from south to north, it is also time to eat healthy and light Pongal recipe for Sankranti.
What is Makar Sankranti?
Makar Sankranti is celebrated across Indian subcontinent and is a harvest festival. We call it with different names Maghi or Lohri in north. Pedda panduga or Pongal festival in south. We also call it as Poush Sankranti by Bengalis and Lal- loi or Tir muri in Sindhis. It is celebrated for 4 days - Bhogi, Thai, Mattu and Kannum. It is time to celebrate and eat yummy dishes. Traditional recipe is cooked chakkara pongali or sweet version and khara pongal, the savory version in South Indian homes across Tamil Nadu, Karnataka and Andhra Pradesh.
Happy sankranti every one!
Ingredients
- Rice (soaked and washed 3-4 times with water)
- Yellow moong lentils
- Water
- Salt as per taste
- For tempering
- Ghee/ Oil if vegan
- Curry leaves
- Asafoetida /heeng (avoid heeng if you are gluten-free)
- Cumin seeds
- Whole black peppercorns
- For Garnish
- Grated ginger
- Grated/ chopped coconut
- Fried cashews
Refer to recipe card for details.
Khara pongal | Venn pongal | Ven pongal recipe
Equipment
- Dutch oven/ pressure cooker
- Grater
Ingredients
- ½ cup yellow moong dal
- 1 cup rice soaked for 30 minutes,washed 3-4 times
- 3 cups water
- Salt as per taste
For tempering
- 1 tbsp. ghee or oil if vegan
- 1 tbsp. cumin seeds
- handful curry leaves
- Pinch asafoetida or heeng (optional if gluten-free)
For Garnish
- 1 teaspoon ginger grated
- 2 tablespoon fresh coconut chopped or grated
- 2 tablespoon cashew nuts fried
Instructions
- In a Dutch oven or pressure cooker, heat ghee or oil if vegan. Add cumin seeds , curry leaves and black pepper. Add asafoetida and let it splutter.
- Wash the moong dal and add it to the tempering. Cook for 1-2 mins.
- Add rice along with thrice the water to above rice & dal mixture.
- Add salt and let it cook until it softens.
- Grate ginger on top once done.
- Garnish with chopped coconut and fried cashews.
- Serve hot with coconut chutney or yogurt.
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Instructions
- In a Dutch oven or pressure cooker, heat ghee or oil if vegan. Add cumin seeds , curry leaves and black pepper. Add asafoetida and let it splutter.
- Wash the moong dal and add it to the tempering. Cook for 1-2 mins.
- Add rice along with thrice the water to above rice+dal mix.
- Let it come to a boil.
- Add salt and let it cook until it softens.
Cook until it softens.
Grate ginger on top once done. Garnish with chopped coconut and fried cashews. Serve hot with peanut chutney, coconut chutney if vegan or yogurt.
Variations
Some people also add haldi or pinch of turmeric powder to this South Indian breakfast dish. It is known as Huggi recipe north Karnataka style, while puli pongal recipe has tamarind added to it.Add some green chilies to the tempering if you like your lentil dish hot. This spicy dish can be made mild by avoiding too much chili and whole black pepper for kids.You can make this recipe in an electric pressure cooker or instant pot if you do not have a stovetop pressure cooker. Serve it with mango pickle. Nowadays, people also make quinoa pongal or brown rice pongal as a variation to white rice.
Storage
Store it in refrigerator upto 2 days. Always reheat before serving. You can also add fresh tempering for best results.
FAQs
Venpongal recipe is a savoury porridge. It is also called as kharapongal ,kitchuri or khichdi.
How do you reheat Venpongal?
Heat it in microwave or over stove on low flame. Sprinkle some water on it.
Yes you can have this pongal dish, when you want to have a light meal or when you are recovering from illness.
Conclusion: This traditional recipe is comfort food at its best.
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