Indian
Ven Pongal
Ven Pongal is a soft, comforting South Indian rice and moong dal dish seasoned with black pepper, cumin, ginger, curry leaves, and ghee. It is best served hot with coconut chutney and sambar.
Watch it madeVenkatesh Bhat's Idhayam Thotta Samayal · 21:15
Ingredients
- Raw rice1/2 cup
- Yellow moong dal1/4 cup
- Water3 cups
- Ghee2 tbsp
- Cumin seeds1 tsp
- Whole black peppercorns1 tsp
- Fresh ginger, finely chopped1 tsp
- Curry leaves1 sprig
- Cashews10
- Asafoetida1 pinch
- Salt3/4 tsp, or to taste
Method
- Dry roast the moong dal in a pressure cooker or heavy pan over low heat for 2 to 3 minutes until lightly aromatic, without browning it.
- Rinse the roasted moong dal and rice together until the water runs mostly clear.
- Add the rinsed rice and dal to a pressure cooker with 3 cups water and salt.
- Pressure cook for 4 to 5 whistles on medium heat, then let the pressure release naturally.
- Open the cooker and mash the cooked rice and dal gently with a ladle until creamy and porridge-like; add a splash of hot water if it is too thick.
- Lightly crush the black peppercorns and cumin seeds using a mortar and pestle.
- Heat ghee in a small tadka pan over medium heat and fry the cashews until golden; remove and set aside.
- In the same ghee, add the crushed pepper and cumin, chopped ginger, curry leaves, and asafoetida, frying briefly until fragrant.
- Pour the hot tempering over the cooked pongal and mix well.
- Top with the fried cashews and serve hot with coconut chutney and sambar.
Common questions
Can I substitute the raw rice or yellow moong dal in Ven Pongal?
Yes. Short-grain rice works best, but sona masuri, ponni, or even jasmine can work if you want a softer texture. Split yellow moong dal is the usual choice; split red lentils or whole moong change the flavor and texture noticeably.
How long does Ven Pongal take to cook in a pressure cooker?
After roasting, rinsing, and adding water, it usually needs 4 to 5 whistles on medium heat. Let the pressure release naturally for the best creamy texture. If using an Instant Pot, cook on high pressure for about 10 minutes.
What are the most common mistakes when making Ven Pongal?
Over-roasting the moong dal can make it taste bitter. Too little water makes it dry and clumpy, while too much leaves it soupy. Also, adding the tempering too early can dull the aroma of ghee, pepper, cumin, and curry leaves.
How do I store leftover Ven Pongal and reheat it?
Cool it quickly and refrigerate in an airtight container for up to 2 days. It thickens as it sits, so reheat with a splash of water or milk and stir well. Add a little ghee after reheating to revive the flavor.
What should I serve with Ven Pongal?
It is traditionally served hot with coconut chutney and sambar. A simple tomato chutney or a side of pickle also works well. For breakfast or lunch, finish with extra ghee on top and serve immediately while still soft and warm.