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Ven Pongal

Ven Pongal is a popular Indian Main
Author :
Category :
Course :
Cuisine :
Technique :
Pressure Cook
Difficulty :
Servings :
Serves 2
Rated 3 based on 100 votes


1 cup - short grained Rice

1/4 cup and 2 tbsp - split green gram/moong dal

Salt to taste

To Temper:

1 tsp - whole peppercorns

1 tsp - Cumin seeds

1 inch - ginger, peeled and sliced thinly

A pinch - Asafoetida

A few sprigs - Curry leaves

A few unbroken Cashew nuts


  1. Wash and clean rice and dal well until the water runs clear. Mix them both and add 5 cups of water. Place them in a pressure cooker and cook for 10-15 minutes or until 3-4 whistles.
  2. Meanwhile in a little ghee, temper the ginger slices, then add peppercorns and cumin.
  3. Saute till aromatic and reddish.
  4. At the very end, add curry leaves and asafoetida, stir for 2-3 seconds and remove with a slotted spoon.
  5. In the same pan, add the cashew nuts and roast till they turn reddish.
  6. Now along with salt, add the tempered spice/nut mixture and the rice. Mix well.
  7. Serve hot.
  8. Recipe Courtesy:

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J Sharmilee

J Sharmilee

Sharmilee is passionate about her blog Sharmis Passions that contains recipes for healthy food, low fat baked goodies and tips on food photography.

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