Ven pongal recipe

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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  • 1 cup - Raw rice
  • 1/4 cup - moong Dal
  • 10- 15 Cashew nuts (half split)
  • 2tbsp - Ghee
  • 1 tsp - Oil
  • 5-7 cups - water
  • Ginger, small piece (finely chopped)
  • Tempering: 1/2 tsp - Mustard seeds
  • 4-5 Peppercorns crushed
  • 1/2 tsp - jeera/cumin seeds
  • 4-5 Curry leaves
  • 2-3 Red dry chillies
  • 2-3 Shallots finely cut half (optional)
  • Seasoning: 1/2 tsp - Pepper powder
  • Salt - according to taste
  • 1/2 tsp - Turmeric powder
  • For garnish: 3-4 Cashews (fried)
  • Coriander, finely chopped

How to Make Ven pongal recipe

  • Pre-preparation:
  • Soak rice and dal separately in water for about 15-20 minutes.
  • In a pressure cooker or a heavy bottom wok or kadai, add the oil and ghee and once hot, add all the ingredients for tempering.
  • Remove moong dal from water and fry it with the tempered ingredients till you get the aroma of fried dal.
  • Add the chopped ginger and seasoning ingredients and mix well.
  • Remove rice from water and give it a good stir, ensuring the rice is blended well with the other ingredients.
  • Add 5-6 cups of water if using a pressure cooker, or a little more if cooking in a wok or big pan.
  • Your final result should be well blended and super soft mushy rice.
  • Remove from heat and set aside.
  • In another wok, add ghee and the garnishing ingredients. For a rich pongal, you could add more ghee than suggested, or simply replace it with vegetable oil if you are conscious about all the fat.
  • To the browned garnishing, add the rice mixture and garnish with chopped coriander.
  • Serve hot with varieties of chutney or piping hot sambhar.