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5.0 from 57 votes

Ven Pongal

Made from rice and lentils, this satisfying South Indian breakfast recipe, Ven Pongal, is enjoyed with sambar and chutney. Deliciously seasoned with curry leaves, cumin seeds, and black pepper, this vegetarian and gluten-free recipe is a wholesome meal.

Prep Time
5 mins
Cook Time
5 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 Split Yellow Lentils (Moong Dal)
  • 3 tablespoon ghee or oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon black peppercorns whole or lightly crushed
  • 1/8 teaspoon asafoetida (hing) optional, skip for gluten-free
  • 10-12 cashews
  • 10-12 leaves Curry Leaves (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

    Cup of Yum
  1. (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.
  2. Add the moong dal, rice to a bowl or strainer and wash them well.
  3. Start instant pot in sauté mode and heat ghee in it. Add cumin seeds, black peppercorns, asafoetida, curry leaves, and cashews.
  4. Saute till the cashews are lightly roasted. Take out half of the tempering and reserve for later. Add green chili and ginger.
  5. When the ginger turns golden brown, add rice and moong dal. Saute for 2-3 minutes.
  6. Add water and salt. Close lid with vent in sealing position. 
  7. Change the instant pot setting to rice mode, which defaults to low pressure cooking for 12 minutes.
  8. When the instant pot beeps, let the pressure release naturally for 10 minutes, then manually release the remaining pressure (10 minute NPR).
  9. Open the instant pot, and serve pongal. Top with reserved tempering with roasted cashews. Enjoy hot with sambar and chutney!
Traditional Stovetop Method
  1. Follow the steps to roast the dal and then rinse rice and dal with water.
  2. 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.
  3. 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.
  4. 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

  • Vegan Pongal: To make this pongal vegan, use plant based oil of your choice in place of ghee.
  • Consistency: Adjust the consistency of the ponagl by adding hot water to it as needed. The pongal will thicken as it cools.
  • Reheating: To reheat refrigerated Ven Pongal, add a couple of tablespoons of water, mix well and microwave it for a 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 (9%) Fiber 10g (40%) Sugar 1g (2%) Vitamin A 189IU (4%) Vitamin C 104mg (116%) Calcium 48mg (5%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

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.