Ven pongal is a popular South Indian dish, especially enjoyed for breakfast (kind of like a savory porridge). It is made with moong dal and rice and then tempered with spices like black peppercorns and cumin. Crunchy cashews and curry leaves add aroma and flavor to this humble dish. It’s usually enjoyed with pickles, sambar or coconut chutney.
The most comforting dish..
I was first introduced to ven pongal when I was probably 10 years old. I would travel to Chennai with my dad every year for my eye checkup and we would eat a South Indian breakfast before starting our day. Some days it would be soft idlis or uttampam and somedays pongal. I remember instantly loving it because it was so comforting and reminded me of khichdi, which I grew up eating.
The similarity though in both the dishes in restricted to only the base being the same (rice and dal). Rest of the spices, and flavor profile are different.
Using ghee for the tadka in ven pongal really makes a difference, this is not to say you can’t use oil. You can, especially if you want to make the dish vegan. But ghee adds wonderful aroma and flavor to this dish which elevates the dish and takes it to next level.
I also like using a little milk while pressure cooking the rice and dal. This is optional but consider adding it to make the pongal creamier and more restaurant like. There’s nothing more comforting than a bowl of hot pongal for breakfast especially on a weekend with some filter coffee.
Let’s Make Ven Pongal
- Start with 1:1 rice to lentil ratio
Traditionally split skinless moong dal is used to make ven pongal. Soak the rice and dal for 30 minutes, it’s not essential to do so but I recommend doing it if you have the time.
The other optional thing is using milk while pressure cooking the rice and dal.
- Pressure cook rice dal to creamy consistency
I like adding chopped ginger before pressure cooking and some salt. If using an Instant pot, pressure cook on high for 5 minutes followed by natural pressure release.
- Make the tadka for the pongal
Preferably use only ghee to make the tadka for the pongal, it tastes so much better with ghee rather than oil. Cumin seeds and whole peppercorns are essential in the pongal tadka and cashews add the desired crunch in a soft mushy dish.
- Curry leaves bring a pop of flavor
You possibly cannot make ven pongal without curry leaves. They add a unique aroma and flavor to the dish.
- Mix the rice dal with tadka at last!
Once the tadka is prepared, add in the cooked rice and dal and mix until all of the tadka is well combined. The pongal should be soft and creamy. Serve immediately.
Storing and reheating the dish
Rice and dal become very thick as they cool down so the dish loses its creamy consistency as it sits in the fridge. You can store it in the fridge for 3 days, while reheating, use a stovetop pan preferably and add some hot water while reheating the pongal.
Ven Pongal (So Comforting!)
Ingredients
- ½ cup moong dal, 100 grams , split skinless moong dal, soaked for 30 minutes.
- ½ cup rice, 100 grams , soaked for 30 minutes. Use any white rice, I used basmati rice
- 2 teaspoons ginger, chopped, divided
- 1 teaspoon salt, adjust to taste
- 2 & ¼ cups water
- 1 cup milk, or use water in place
- 2 & ½ tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorn
- ¼ teaspoon hing
- 7-8 cashews, halved, use raw cashews
- 1 sprig curry leaves
Instructions
- Add ½ cup moong dal and ½ cup rice into a large bowl. Rinse them until the water turns clear, then soak them in enough water for 30 minutes. After 30 minutes, drain the water in which they were soaked and then transfer them into the steel pot of an Instant Pot (or use a stove-top pressure cooker).
- Then add 1 teaspoon ginger (chopped), 1 teaspoon salt, 2 &¼ cup water and 1 cup milk to the pot. Close the lid and pressure cook on high pressure for 5 minutes with the pressure valve in sealing position. Let the pressure release naturally. Rice and dal should be nicely cooked and have a creamy consistency at this point.If using a stovetop pressure cooker, pressure cook for 3 whistles on high heat and then turn off the heat and let the pressure release naturally.
- To make the tadka/tempering, add 2&½ tablespoons ghee to a pan on medium heat. Once the ghee is hot, add 1 teaspoon cumin seeds and let them sizzle, then add 1 teaspoon black peppercorns. Sauté them for 30 seconds. Then add ¼ teaspoon hing and stir.
- Now, add 7-8 cashews (halves) and cook for 1 minutes until the cashews start changing color, then add remaining 1 teaspoon ginger (chopped) and stir. Cook 30-40 seconds and then add a sprig of curry leaves (approx. 8-10 curry leaves). Cook 30 seconds then add the prepared rice and dal mixture to the pan.
- Stir constantly until the rice and dal is well combined with the ghee and all the spices in the tadka. Taste test and adjust salt as well. Serve ven pongal hot!
Video
Notes
- My husband doesn’t like biting into whole black peppercorns but it’s an absolute essential ingredient in ven pongal in my opinion. If you don’t want to add it. you can slightly crush the peppercorns using a mortar-pestle and then use in the recipe.
- To make this dish spicy, you can add few slices green chilies in the tempering. Add it along with the ginger.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
