5 from 57 votes
Ven Pongal
Ven Pongal is a South Indian dish of rice and yellow moong dal cooked together and tempered with spices like cumin, black pepper, curry leaves, and cashews. It has a creamy, porridge-like texture and fragrant, mildly spiced flavor from ginger, green chilies, and asafoetida. Traditionally served hot with chutneys or sambar, it makes a comforting breakfast or meal base.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
Calories:
396 kcal
Course:
Main Course, Breakfast
Cuisine:
Indian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 396
% 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.