Ven Pongal
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
396 kcal
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Course
Main Course, Breakfast
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Cuisine
Indian
Ven Pongal
Description
This Ven Pongal recipe uses short-grain rice and moong dal washed together and cooked in an Instant Pot. Before cooking, the dal is optionally roasted briefly for a nuttier aroma. Tempering spices—cumin seeds, black peppercorns, curry leaves, asafoetida, and cashews—are sautéed in ghee, half set aside for garnish. Ginger and slit green chilies are also sautéed to add heat and depth.
Rice and dal are sautéed momentarily with aromatics before pressure cooking with seasoned water and salt for about 12 minutes. The natural starches create a softly textured mixture, creamy and mildly spiced. The reserved tempering with roasted cashews is sprinkled on top for added crunch and flavor.
Pongal’s warm, savory character complements sambar or coconut chutney well. It can be served for breakfast or light meals, offering comfort and easy digestion.
For a vegan version, plant-based oils replace ghee without compromising the tempering technique. Adjusting consistency by adding hot water during reheating helps maintain softness. Reheating is convenient by microwaving with a little water for softness.
Ingredients
- 1 cup short grain rice I used sona masoori rice
- 1/2 cup yellow lentils split, aka Moong Dal
- 3 tablespoon ghee or oil
- 1 teaspoon cumin seeds aka Jeera
- 1/2 teaspoon black peppercorns whole or lightly crushed
- 1/8 teaspoon asafoetida optional, skip for gluten-free, aka hing
- 10-12 cashews
- 10-12 leaves curry leaves aka Kadi Patta
- 2 green chili pepper slit into 2, optional, adjust to taste
- 2 teaspoon ginger finely chopped
- 5 cups water
- 1.5 teaspoon salt
Instructions
- (optional) Switch on the saute mode on your Instant pot and add the moong dal to it. Roast it until nice and fragrant for a couple of minutes. Remove it.
- Add the moong dal, rice to a bowl or strainer and wash them well.
- Start instant pot in sauté mode and heat ghee in it. Add cumin seeds, black peppercorns, asafoetida, curry leaves, and cashews.
- Saute till the cashews are lightly roasted. Take out half of the tempering and reserve for later. Add green chili and ginger.
- When the ginger turns golden brown, add rice and moong dal. Saute for 2-3 minutes.
- Add water and salt. Close lid with vent in sealing position.
- Change the instant pot setting to rice mode, which defaults to low pressure cooking for 12 minutes.
- When the instant pot beeps, let the pressure release naturally for 10 minutes, then manually release the remaining pressure (10 minute NPR).
- Open the instant pot, and serve pongal. Top with reserved tempering with roasted cashews. Enjoy hot with sambar and chutney!
Traditional Stovetop Method
- Follow the steps to roast the dal and then rinse rice and dal with water.
- Pressure cook the dal and rice along with the water for 3-4 whistles on medium-high flame. After the pressure is released, check consistency and add more water if needed.
- In a pan on stovetop, prepare the tempering. Heat ghee, then add cumin seeds, black pepper, asafoetida, curry leaves, cashews and roast till the cashews are lightly browned. Then add green chili and ginger. When the ginger turns golden brown, the tempering is ready.
- Pour the tempering on top of the cooked dal and rice. Mix and simmer for 1-2 minutes. Pongal is ready to enjoy with sambar and chutney.
Notes
- Use plant-based oil instead of ghee to make the pongal vegan.
- Adjust the consistency by stirring in hot water as the pongal thickens upon cooling.
- To reheat refrigerated pongal, add a few tablespoons of water and microwave for about one minute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 311g | |
| Calories | 396kcal | 20% |
| Carbohydrates | 58g | 19% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 29mg | 10% |
| Sodium | 965mg | 40% |
| Potassium | 301mg | 6% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 104mg | 116% |
| Calcium | 48mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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