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


Prep time


Cooking time


Total time



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


  • 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


  • 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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