Ven Pongal (So Comforting!)
Ven pongal is a savory rice and lentil dish which is popular in South India. This comforting dish is best enjoyed with a side of pickle or coconut chutney.
Servings: 3
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
Calories: 402kcal | Carbohydrates: 50g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 827mg | Potassium: 513mg | Fiber: 11g | Sugar: 5g | Vitamin A: 135IU | Vitamin C: 15mg | Calcium: 145mg | Iron: 4mg