Name: Ven Pongal Recipe – South Indian Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 People
Cuisine: Indian
Ingredients: 1/2 cup Rava (Semolina); 1/4 cup Moong Dal (Split Yellow Lentils); 1/8 tsp Turmeric Powder; 1 cup Water (for cooking dal); 1.5 cups Water (for Pongal); to taste Salt; 1 tbsp Oil; 1 tbsp Ghee (Clarified Butter); 10 Cashew Nuts; 1 tsp Cumin Seeds; 1 tsp Peppercorns; 1/2 tsp Asafoetida; 2 Green Chillies; 1/2 inch Ginger (finely chopped); few Curry Leaves

Recipe Summary

This recipe guides you through making a delicious and wholesome Ven Pongal, a popular South Indian breakfast or dinner dish. It involves roasting rava and moong dal, pressure cooking the dal, and then combining them with a flavorful tempering of spices, cashews, and fresh aromatics for a comforting meal.

Adjust servings

All Ingredients - Main Ingredients

Rava (Semolina) 1/2 cup
Moong Dal (Split Yellow Lentils) 1/4 cup
Turmeric Powder 1/8 tsp
Water (for cooking dal) 1 cup
Water (for Pongal) 1.5 cups
Salt to taste

All Ingredients - Tempering Ingredients

Oil 1 tbsp
Ghee (Clarified Butter) 1 tbsp
Cashew Nuts 10
Cumin Seeds 1 tsp
Peppercorns 1 tsp
Asafoetida 1/2 tsp
Green Chillies 2
Ginger (finely chopped) 1/2 inch
Curry Leaves few

⚠ Contains Allergens

tree nuts

Step-by-Step Instructions

Step 1: Roast Rava

In a pan, add 1/2 cup rava and dry roast it for on medium flame until it turns slightly aromatic. Transfer the roasted rava to a bowl and keep it aside.

Step 2: Roast Moong Dal

In the same pan, add 1/4 cup moong dal and dry roast it for on low flame until it releases a mild aroma.

Step 3: Cook Moong Dal

Wash the roasted moong dal thoroughly and transfer it to a pressure cooker. Add 1/8 tsp turmeric powder and approximately 1 cup of water. Close the lid and cook for 4-5 whistles until the dal is soft and well-cooked.

Step 4: Prepare Tempering

In a pan, heat 1 tbsp oil and 1 tbsp ghee. Add 10 cashew nuts and roast them for a few seconds until lightly golden. Then, add 1 tsp cumin seeds and 1 tsp peppercorns, and sauté for a few seconds until fragrant. Add 1/2 tsp asafoetida, 2 green chillies (slit), 1/2 inch finely chopped ginger, and a few curry leaves. Sauté for a minute.

Step 5: Combine and Cook Pongal

Pour 1.5 cups of water into the tempering mixture and add salt to taste. Bring the mixture to a rolling boil. Once boiling, add the roasted rava, stirring continuously to prevent lumps. Immediately add the cooked moong dal and mix everything well.

Step 6: Simmer and Serve

Cover the pan with a lid and cook for on low flame until the Pongal thickens and the rava is fully cooked. Remove the lid, give it a final mix, and serve hot with sambar and chutney.

Was this recipe helpful?

Comments

Loading comments...

Favorite Recipes

Recently Generated Recipes

By Cuisine

By Meal Type

By Preference

Ven Pongal Recipe – South Indian Style

45 mins

Indian · South Indian

15 min

30 min

3 People

~270 kcal

Recipe Summary

All Ingredients - Main Ingredients

All Ingredients - Tempering Ingredients

Step-by-Step Instructions

Step 1: Roast Rava

Step 2: Roast Moong Dal

Step 3: Cook Moong Dal

Step 4: Prepare Tempering

Step 5: Combine and Cook Pongal

Step 6: Simmer and Serve

Comments

Recently Generated Recipes

Masala Paneer with Gajar Roti, Rice & Salad

Indian · North Indian

45 Minutes

Medium

Quickest Mutton Biryani – Dawat-e-Eid Special

Indian · Mughlai

1 hr 15 min

Medium

Chicken Biryani – Pressure Cooker Style

Indian · South Indian

45 Minutes

Medium

Paneer Gravy – Simple & Quick

Indian · North Indian

40 Minutes

Easy

Dry Fruits Kheer (No Sugar)

Indian · North Indian

50 Minutes

Easy

Butter Chicken (Murgh Makhani) – Restaurant Style

Indian · North Indian

50 Minutes

Medium