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ven pongal

Ven Pongal

Revathi Palani
Ven Pongal is a dish which is an essential of any traditional South Indian breakfast. Made with rice, lentils and tempered primarily with black pepper.
Cook Time 15 minutes
Total Time 15 minutes
Course Breakfast
Cuisine Indian
Servings 4

Ingredients
  

  • ¾ Cup Raw rice
  • ¼ Cup Yellow moong dal
  • ¼ tsp Asafoetida
  • ¼ Cup Milk (Optional)
  • 4 Cups Water

To Temper

  • 1 Tbsp Ghee
  • 2 tsp Ginger (Finely Chopped)
  • 10 Cashews
  • 1 Tbsp Black peppercorn
  • 2 tsp Jeera
  • 1 sprig Curry leaves

Instructions
 

  • First, wash the rice and moong dal. Then add them to the pressure cooker along with salt, asafoetida, water and cook for 3 whistle. Turn off the flame. Once the pressure totally subsides from the cooker, remove the whistle and open the lid.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/vprice1.jpg" alt="pongal" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/vprice2.jpg" alt="pongal" width="48%">
  • Roughly mash the rice and dal mixture using a ladle. Turn on the flame, set it to low and add milk to pongal and mix thoroughly. Cook for about 2 minutes with constant stirring. Turn off the flame.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/vpmilk.jpg" alt="pongal" width="48%">
  • Now heat a separate pan with ghee, add the ingredients under "To temper" and saute till the cashews turns golden brown.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/vptadka1.jpg" alt="pongal" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/vptadka2.jpg" alt="pongal" width="48%">
  • Add the tempering items to the pongal and mix thoroughly. Transfer to a serving bowl.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/vpdone.jpg" alt="pongal" width="48%">
  • Enjoy hot with sambar and chutney.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/ven-pongal-1.jpg" alt="ven pongal" width="100%">&nbsp;<td colspan="2" align="center">

Notes | FAQ

- While cooking rice and dal in pressure cooker, do set the flame in low-medium and cook. You might over cook the rice and end up with a burnt bottom.
- Vegans can replace ghee with oil. But you will miss the authentic taste of the pongal.
- If you feel your pongal is too thick, you can adjust the milk quantity accordingly in step 2.