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 Ven Pongal

Ven Pongal

Pongal is a delicious South Indian porridge dish made with rice and yellow moong lentils. It can be sweet or savory. This is a savory version of pongal recipe known as Ven Pongal – laced with the wonderful flavors of cumin, hing, ginger and salt.

Ven Pongal
Ven Pongal

Ven Pongal can be thought of as a type of Khichidi that we make in North India – but without the vegetable or the masalas. This is very delicately flavoured with it’s seasoning and is quite light on the stomach too.

Ven Pongal

Course: MainCuisine: South IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

It is made during the popular Pongal Festival or other Hindu festivals in South India and is offered to the deities as naivedyam.

Ingredients

  • Moong Dal – 1/4 cup

  • Rice – 1/2 cup

  • Cumin Seeds – 1/2 tsp

  • Hing – 1/4 tsp

  • Ginger – 1-inch piece, finely chopped

  • Water – 3 cups

  • Salt – as per taste

  • For tempering
  • Ghee – 1-2 tbsp

  • Cumin Seeds – 1 tsp

  • Peppercorns – 1 tsp

  • Curry Leaves – a few

  • Cashews – a few

Directions

  • Dry roast the moong dal in a pan on low flame till its aromatic.
  • It should not change to brown color.
  • Turn off the heat.
  • Wash the dal and rice together in some water and drain it fully.
  • In a pressure cooker, add the washed rice and dal, cumin seeds, hing, ginger and salt and mix well.
  • Add the water and pressure cook for about 8 whistles.
  • The rice and dal should be full cooked and soft and mushy and consistency should be a little liquidy – neither dry nor too liquid.
  • You can add a little hot water if the pongal seems very dry.
  • For the tempering, crush together the cumin and peppercorns lightly.
  • In a pan, heat ghee and add the crushed cumin and peppercorns.
  • To this, add the curry leaves and cashews and fry till the cashews are a nice golden brown color.
  • Add this to the cooked pongal and mix well.
  • Cover and keep for 5-10 min for the flavours from the tempering to seep through the pongal.
  • Serve hot.

Recipe Video

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