26/05/2026
Ven Pongal
Serves : 2-3
Prep time : 5 minutes
Cook time : 25 minutes
Total time : 30 minutes
Course : Main
Cuisine : South Indian
Ven Pongal is a traditional South Indian vegetarian dish made with rice, split yellow mung dal, ghee (clarified butter), cumin seeds, ginger, crushed black pepper and curry leaves. This one-pot, rice - lentil dish is aromatic, delicious and protein-packed.
Ven Pongal is made during the 4 - day long Pongal/ Sankranti festival (harvest festival). There is also a sweet version of Pongal, Sakkarai Pongal.
Apart from being a popular festive dish, the savoury version is a comfort food for many South Indians as it is light on the stomach and easy to prepare. It can be served for a meal anytime of the day - breakfast, brunch, lunch or dinner.
📌Note : I have added two methods of cooking Ven Pongal : 1. Pressure cooker method, and 2. Open pot method. You can choose either one of the methods.
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➡️Ingredients (to prepare the one-pot rice-lentil) :
•½ cup rice (any short grain rice or millets, oats, quinoa)
• ½ cup mung dal (skinned split mung beans)
• 3¼ to 3½ cups water (more if needed)
• ½ teaspoon salt (adjust to taste)
➡️Ingredients to temper rice-lentils, once cooked :
• 2 to 3 tablespoons ghee or clarified butter (½ tbsp more for serving)
• 15 cashew nuts
• ¾ teaspoon cumin seeds
• ½ teaspoon black pepper corn (crushed lightly)
• 1 inch ginger (peeled, grated or sliced or chopped finely)
•1 sprig curry leaves
• ⅛ teaspoon asafoetida (hing)
• 1 green chilli, slit (optional)
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➡️Preparation (prepping the rice & lentil) :
1. Add ½ cup mung dal (lentil) to a pot OR pressure cooker. Dry roast on a low to medium flame until aromatic. Do not brown the dal.
2. Add ½ cup rice to the roasted dal. Wash them 3-4 times under running water. Drain the water completely.
3. Pour 3¼ to 3½ cups water. Add ½ teaspoon salt. Cook the rice and dal to a soft texture (follow either of the methods below👇🏽).
✅ METHOD 1 - To cook in a pressure cooker :
If cooking directly in the pressure cooker, then cook for 2 - 3 whistles on a medium heat. Open the cooker when the pressure drops. Mash up the cooked rice and lentils a bit to get creamy consistency. It should be mushy and soggy.
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✅ METHOD 2 - To cook in pot :
You can also cook the rice and lentils in a pot until soft and mushy. Add more water, if needed, as it cooks. If it is too dry, add some hot water to bring it to the right consistency. Boil It for a few minutes. It should not be very runny or dry. Add more salt if needed. Stir thoroughly.
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✅ Tempering/Seasoning Ven Pongal :
1. Once the rice and lentils are cooked (either in a pressure cooker or pot), it is time to temper them. Heat a small pan with 2 tbsp ghee. Split open 15 cashew nuts. Fry them till golden. Remove these to a plate for garnish.
2. To the same pan, add ¾ tsp cumin seeds & ½ tsp freshly crushed black pepper. When the seeds splutter, lower the heat, add slit green chilli (optional) & ginger. Saute for 30 seconds.
3. Next add curry leaves. Sauté until the tempering turns aromatic and curry leaves turn crisp. Then add asafoetida (hing). I added a pinch of turmeric, but it is optional. Pour this over the cooked pongal. Mix and simmer for 1 to 2 minutes, so that the flavours are absorbed. Garnish with roasted cashew nuts. Serve Ven Pongal hot with coconut chutney or sambar, any dry curry of your choice or enjoy it plain.❤️
