Ven Pongal Recipe – South Indian Style
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.
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
Tools You'll Need
- Pan
- Pressure cooker
- Bowl
Don't have an ingredient? Try these swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
⚠ Contains Allergens
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 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. for a minute.
Step 5: Combine and Cook Pongal
Pour 1.5 cups of water into the 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.
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