Vegan Venn Pongal

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 1 cup rice
  • 1 cup - mung lentils (mung dal)
  • 1 tsp - cumin seeds, crushed
  • 1 tsp - black pepper, crushed
  • 1 tbsp - ginger, grated
  • 2 tbsp - chopped cashewnuts or peanuts
  • 1 tsp - canola oil
  • 1/2 cup - coconut milk
  • Salt to taste

How to Make Vegan Venn Pongal

  • Cook the rice and mung lentils together, preferably in a pressure cooker or rice cooker, until soft.
  • Heat the oil in a skillet. On medium-low heat, add the cumin seeds, pepper and ginger and stir for a minute.
  • Add the nuts and stir until lightly golden.
  • Add the rice-lentil mixture. Stir and add some water if it is too dry.
  • Add the coconut milk and salt to taste.
  • Stir thoroughly until the rice is soft and creamy in texture, about a minute or two.
  • Serve hot with gotsu.
  • Recipe Courtesy: Holy Cow Vegan