Ven Pongal – South Indian Style
Recipe Summary
- Ven Pongal is a popular South Indian breakfast dish made from rice and moong dal, cooked together until soft and creamy. It's typically seasoned with a flavorful tempering of ghee, cumin, black peppercorns, cashews, ginger, and curry leaves, offering a comforting and aromatic meal.
All Ingredients - Main Ingredients
- Raw rice 1/2 Cup
- Pasiparappu/Moong Dal 1/4 cup
- Water 3 & 1/2 Cup
- Salt 1/2 TSP
All Ingredients - For Tempering
- Ghee 2 tbsp
- Cumin seeds 1 TSP
- Black peppercorn 1 TBSP
- Cashews (broken) 6-8
- Asafoetida 1/4 TSP
- Ginger (finely chopped) 1 TBSP
- Green chilli (chopped) 2
- Curry leaves a few
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: Sauté Tempering
Sauté the tempering mixture until the cashews turn golden brown and the spices are fragrant, about .
Step 7: Combine and Mix
Add the prepared tempering mixture to the cooked and mashed rice and dal in the pressure cooker. Mix everything well until fully combined.
Step 8: Serve
The Ven Pongal is now ready to be served hot.
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