Define ghee how to#

The proportion of rice:dal varies and is a personal choice. Every household has a different recipe to make Pongal. The recipe I have shared here is the way we make it at home. But if offering during Pooja we restrict to rice & millets.

It turns out as good with any other grain. But good quality ghee is the star ingredient to make a good Pongal as it really elevates the flavour of the dish.įor our regular meal, we make Pongal with every other grain like millet, rolled oats, steel cut oats, quinoa, rava and even with brown rice. However you can easily make this with any kind of short grain rice & skinned yellow moong dal that’s available to you. Cow’s ghee is used to temper the dish as it is more favoured for religious offerings & the aroma is great. Aged rice & dal is not so go good to achieve that texture. Traditionally pongal recipe is made with newly harvested short grain rice & moong dal as they give the best gooey texture to the dish.

Define ghee how to#

If you want to know how to make both the dishes easily at one time do check the faqs section below. I have given the instructions to make this in a pressure cooker, instant pot & even in a regular pot.Ī lot of times I make both versions of Pongal at the same time as my kids want the sweet version and my husband the savory version. This Pongal recipe will give you a super aromatic, delicious and protein packed dish under 30 minutes. A lot of times I do not make any sides and we eat this with some papads & pickle on the side. If having it for lunch or dinner, it can be served with sambar or Pongal gotsu. It is ideal to serve this for breakfast with coconut chutney as making chutney is faster. It can be served for a meal anytime of the day – breakfast, lunch or dinner. You can also find the sweet version of this here – Sweet pongali recipe.Īpart from being a popular festive dish, the savory version is a comfort food for many South Indians as it is light on the stomach and easy to prepare. Ven Pongal is one of the foods made during the 4 day long Pongal/ Sankranti festival. The word “Venn” means “White” in Tamil and “Pongal” means “to bubble & overflow” which signifies abundance.

Ven Pongal is a traditional South Indian dish made with rice, split yellow mung dal, ghee, cumin, ginger, pepper and curry leaves. Many households also have a custom of offering this during Friday and Saturday Pooja. Both versions of pongal are offered to Goddess Durga & Lakshmi during Navratri, Varalakshmi puja and even on regular days.