Ven Pongal – South Indian Style
Recipe Summary
- This video demonstrates how to prepare a delicious and wholesome Ven Pongal, a popular South Indian breakfast dish. It features roasted rava and moong dal cooked with aromatic spices, cashews, and curry leaves, resulting in a comforting and flavorful meal. Perfect for a quick and nutritious start to your day.
All Ingredients - Main Ingredients
- Rava (Semolina) 1/2 cup
- Moong Dal (Split Yellow Lentils) 1/4 cup
- Turmeric Powder 1/8 tsp
- Water (for dal) as required
- Water (for Pongal) 1.5 cups
- Salt to taste
All Ingredients - For Tempering
- 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
Add 1/2 cup of rava to a pan and roast it for on medium flame until lightly fragrant. Once roasted, transfer it to a bowl and keep aside.
Step 2: Dry Roast Moong Dal
Add 1/4 cup of moong dal to the same pan and dry roast it for on low flame until it turns slightly aromatic.
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 water as required (enough to cover the dal). 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 they start to turn golden.
Step 5: Add Spices and Aromatics
To the pan, add 1 tsp cumin seeds, 1 tsp peppercorns, 1/2 tsp asafoetida, 2 slit green chillies, 1/2 inch finely chopped ginger, and a few curry leaves. Sauté for a minute until the spices are fragrant and the curry leaves are crisp.
Step 6: Add Water and Salt
Pour in 1.5 cups of water and add salt to taste. Bring the mixture to a rolling boil.
Step 7: Combine Rava and Dal
Once the water is boiling, add the roasted rava to the pan and mix well to avoid lumps. Then, add the cooked moong dal and give it a good mix to combine all ingredients.
Step 8: Final Cooking
Cover the pan with a lid and cook for on low flame, allowing the rava to absorb the water and cook through. After , remove the lid and give it a final stir.
Step 9: Serve
Your delicious Ven Pongal is ready to be served hot, garnished with a few cashews and curry leaves. Enjoy with sambar and chutney.
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