Ven Pongal – South Indian Style
Main Ingredients
For Tempering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Rice and Dal
Add 1/2 cup raw rice and 1/4 cup moong dal to a bowl. Clean them nicely with water and drain the water.
Pressure Cook
Transfer the cleaned rice and dal to a pressure cooker. Add 3 & 1/2 cups of water and 1/2 teaspoon of salt. Close the pressure cooker and cook on high flame for a minimum of 4-5 whistles.
Mash Cooked Mixture
Once the pressure naturally releases, open the cooker and mash the cooked rice and dal mixture well with a ladle until it reaches a soft, creamy consistency.
Prepare Tempering
Heat a pan with 2 tablespoons of ghee. Add 1 teaspoon of cumin seeds, 1 tablespoon of black peppercorns, and 6-8 broken cashews.
Add Aromatics
Add 1/4 teaspoon of asafoetida, 1 tablespoon of finely chopped ginger, 2 chopped green chilies, and a few curry leaves to the pan.
Sauté Tempering
the mixture until the cashews turn golden brown and the spices are fragrant, about .
Combine and Mix
Add the prepared mixture to the cooked and mashed rice and dal in the pressure cooker. Mix everything well until fully combined.
Serve
The Ven Pongal is now ready to be served hot.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
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.
Your Notes
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