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Indian · Breakfast

Ven Pongal

VegEasy

Diet: Veg · High-protein

Cook short-grain white rice and mung dal until soft. Add a ghee tempering with pepper, cumin and cashews.

Prep
10 min
Cook
45 min
Rest
5 min
Total
60 min
Servings
3
Difficulty
Easy
Cuisine
Indian
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Savory rice and lentil pongal with cashews and curry leaves
Representative ven pongal with cashews and curry leaves. Sambar and chutney are not included in this recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Main ingredients

Liquids

Seasoning and finishing

Equipment

Heavy saucepan with lid; small frying pan; sieve; spoon.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Cook the rice and dal · About 35 min

  1. Put 60 ml split yellow moong dal in the dry saucepan over medium-low heat.
  2. Stir for 2–3 minutes.

    Check: The dal should smell toasted without browning deeply.

  3. Transfer the dal to the sieve.
  4. Add 120 ml short-grain rice to the sieve.
  5. Rinse the rice and dal under cold water.
  6. Return the drained rice and dal to the saucepan.
  7. Add 960 ml water, more as needed, ½ tsp cumin seeds, divided, ⅛ tsp asafoetida, 1 tsp chopped ginger and ½ tsp salt, adjust to taste.
  8. Bring the mixture to a boil.
  9. Reduce the heat to low.
  10. Cover loosely.
  11. Simmer for 30–35 minutes, stirring every 5 minutes.

    Check: The grains should be very soft and easy to mash.

  12. Mash the mixture lightly with the spoon.

Make the tempering · About 2 min

  1. Heat 2 tbsp ghee in the small frying pan over medium heat.
  2. Add 10 cashews.
  3. Stir for 1–2 minutes.

    Check: The cashews should turn pale gold.

  4. Add ½ tsp black peppercorns and the remaining 1 tsp cumin seeds, divided.
  5. Stir for 30 seconds.
  6. Add 10 curry leaves carefully.

    Check: The curry leaves can splutter.

  7. Stir for 15 seconds.

Finish · About 5 min

  1. Pour the hot tempering over the rice and dal.
  2. Fold gently to distribute the spices.
  3. Leave the saucepan covered, off the heat, for 5 minutes.
  4. Serve hot.

    Check: Whole peppercorns remain in this dish.

Tips

    Substitutions

    • Use neutral oil instead of ghee for a vegan adaptation.

    Storage

    • Divide Ven Pongal into small, shallow portions for cooling. Refrigerate Ven Pongal promptly, ideally within one hour, and finish it within 24 hours.
    • For Ven Pongal, reheat the rice only once; it must steam throughout and reach 74°C / 165°F. Cover Ven Pongal while reheating and add a little water.

    Make ahead

    • Measure rice and dal ahead; toast cashews just before finishing.

    FAQ

    Why is pongal firm?

    Add hot water gradually and stir; it thickens as it cools.

    Can I omit cashews?

    Yes. Keep the rice, dal and water quantities.

    How should I store ven pongal?

    Divide Ven Pongal into small, shallow portions for cooling. Refrigerate Ven Pongal promptly, ideally within one hour, and finish it within 24 hours.

    Recipe source and adaptation

    Measured home adaptation: Dassana's Veg Recipes: Ven pongal.

    Savory stovetop-pot version, not sweet jaggery pongal.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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