Ven pongal is a savory rice and lentil dish which is popular in South India. This comforting dish is best enjoyed with a side of pickle or coconut chutney.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 89 minutes
  • Yield: 3
  • Category: Breakfast
  • Cuisine: Indian

Ingredients

  • ½ cup moong dal ([adjustable] 100 grams [/adjustable], split skinless moong dal, soaked for 30 minutes.)
  • ½ cup rice ([adjustable] 100 grams [/adjustable], soaked for 30 minutes. Use any white rice, I used basmati rice)
  • 2 teaspoons ginger (chopped, divided)
  • 1 teaspoon salt (adjust to taste)
  • 2 & ¼ cups water
  • 1 cup milk (or use water in place)
  • 2 & ½ tablespoons ghee
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorn
  • ¼ teaspoon hing
  • 7-8 cashews (halved, use raw cashews)
  • 1 sprig curry leaves

Method

  1. Add ½ cup moong dal and ½ cup rice into a large bowl. Rinse them until the water turns clear, then soak them in enough water for 30 minutes. After 30 minutes, drain the water in which they were soaked and then transfer them into the steel pot of an Instant Pot (or use a stove-top pressure cooker).
  2. Then add 1 teaspoon ginger (chopped), 1 teaspoon salt, 2 &¼ cup water and 1 cup milk to the pot. Close the lid and pressure cook on high pressure for 5 minutes with the pressure valve in sealing position. Let the pressure release naturally. Rice and dal should be nicely cooked and have a creamy consistency at this point. If using a stovetop pressure cooker, pressure cook for 3 whistles on high heat and then turn off the heat and let the pressure release naturally.
  3. To make the tadka/tempering, add 2&½ tablespoons ghee to a pan on medium heat. Once the ghee is hot, add 1 teaspoon cumin seeds and let them sizzle, then add 1 teaspoon black peppercorns. Sauté them for 30 seconds. Then add ¼ teaspoon hing and stir.
  4. Now, add 7-8 cashews (halves) and cook for 1 minutes until the cashews start changing color, then add remaining 1 teaspoon ginger (chopped) and stir. Cook 30-40 seconds and then add a sprig of curry leaves (approx. 8-10 curry leaves). Cook 30 seconds then add the prepared rice and dal mixture to the pan.
  5. Stir constantly until the rice and dal is well combined with the ghee and all the spices in the tadka. Taste test and adjust salt as well. Serve ven pongal hot!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.