Ven Pongal
Ven Pongal is a creamy and comforting South Indian rice and moong dal dish.It is flavored with ghee, black pepper, cumin, ginger, curry leaves, and cashews.The rice and dal are cooked together until soft and almost porridge-like.It is traditionally served hot with coconut chutney and sambar.The recipe is simple, filling, vegetarian, and perfect for breakfast.A generous tempering of ghee and spices gives Ven Pongal its signature flavor.
Ingredients
For Pongal
- 1 cup raw rice
- ½ cup yellow moong dal
- 4–5 cups water
- ½ teaspoon turmeric powder
- 1 teaspoon salt, or according to taste
- 2 tablespoons ghee
For Tempering
- 1½ tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns, lightly crushed
- 10–12 curry leaves
- 10–12 cashews
- 1–2 green chilies, optional
- A pinch of hing (asafoetida)
Instructions
Roast the Moong Dal
- Heat a pan over medium-low heat and dry roast the moong dal for 2–3 minutes until it becomes lightly aromatic. Do not brown it too much.
Wash the Rice and Dal
- Wash the rice and roasted moong dal together 2–3 times until the water becomes relatively clear. Drain well.
Cook the Rice and Dal
- Add the washed rice and dal to a pressure cooker or pressure pot. Add turmeric, salt, and about 4–5 cups of water.Pressure cook until the rice and dal become very soft. Depending on your cooker, this may take around 3–4 whistles.
Mash the Mixture
- Once the pressure releases naturally, open the cooker and gently mash the rice and dal together. Ven Pongal should have a soft, creamy consistency.If it looks too thick, add a little hot water and mix well.
Prepare the Tempering
- Heat ghee in a small pan. Add cashews and fry until lightly golden. Remove them if necessary to prevent over-browning.Add cumin seeds, crushed black pepper, chopped ginger, curry leaves, green chilies, and hing.Sauté until fragrant.
Combine Everything
- Pour the hot ghee tempering over the cooked rice and dal mixture. Mix gently until the tempering is evenly distributed.
Finish with Ghee
- Add another teaspoon of warm ghee if desired. This gives the Pongal a richer aroma and traditional taste.
Serve Hot
- Serve Ven Pongal immediately with coconut chutney, sambar, and a little extra ghee.
Notes
- Roasting the moong dal lightly gives Ven Pongal a pleasant nutty aroma.
- Use short- or medium-grain rice for a soft and creamy texture.
- The rice-to-dal ratio can be adjusted according to your preference.
- Ven Pongal should be softer than regular cooked rice.
- Add hot water if the Pongal becomes too thick.
- Fresh ginger gives the best flavor.
- Freshly crushed black pepper provides a stronger aroma than pre-ground pepper.
- Serve immediately because Pongal thickens as it cools.