📝 About This Recipe
Ven Pongal is a quintessential South Indian comfort dish made from creamy mashed rice and yellow mung beans, seasoned with a fragrant tempering of black pepper and ginger. Often served in temples and homes across Tamil Nadu, it offers a velvety texture and a warming, peppery kick that is both soul-satisfying and nutritious. This recipe balances the earthy nuttiness of roasted dal with the richness of pure desi ghee for a truly authentic experience.
🥗 Ingredients
The Grains & Legumes
- 1 cup Raw Rice (Short-grain rice like Sona Masuri is preferred)
- 1/2 cup Yellow Moong Dal (Split yellow mung beans)
- 4.5 cups Water (Adjust for desired mushiness)
- 1 teaspoon Salt (Adjust to taste)
- 1/8 teaspoon Turmeric Powder (Optional, for a slight golden hue)
The Tempering (Tadka)
- 4 tablespoons Ghee (Clarified butter; use high quality for best flavor)
- 1 teaspoon Cumin Seeds (Jeera)
- 1 teaspoon Whole Black Peppercorns (Slightly crushed to release oils)
- 1 tablespoon Ginger (Finely minced or grated)
- 2 sprigs Curry Leaves (Fresh leaves provide the best aroma)
- 10-12 pieces Cashew Nuts (Split into halves)
- 1/4 teaspoon Asafoetida (Hing powder)
👨🍳 Instructions
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1
Begin by dry roasting the moong dal in a heavy-bottomed pan or pressure cooker over medium-low heat for 3-4 minutes until it becomes aromatic and slightly changes color. Do not brown it.
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2
Add the raw rice to the roasted dal and rinse both together under cold running water 2-3 times until the water runs clear.
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3
Drain the water completely and add 4.5 cups of fresh water to the rice-dal mixture. Add salt and a pinch of turmeric if using.
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4
Close the pressure cooker lid and cook on medium heat for 4-5 whistles. If using an Instant Pot, cook on 'Manual' high pressure for 12 minutes with natural pressure release.
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5
Once the pressure has released naturally, open the lid. The rice and dal should be very soft and overcooked.
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6
Using a sturdy wooden ladle, gently mash the rice and dal while it is still hot to achieve a creamy, porridge-like consistency.
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7
In a small frying pan, heat the 4 tablespoons of ghee over medium heat.
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8
Once the ghee is hot, add the cashew nuts and fry until they turn a beautiful golden brown. Remove them with a slotted spoon and set aside to keep them crunchy, or leave them in for a softer bite.
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9
In the same hot ghee, add the cumin seeds and crushed peppercorns. Let them sizzle and splutter for 30 seconds.
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10
Add the minced ginger, curry leaves, and asafoetida. Stir for 20 seconds until the curry leaves are crisp and the ginger is fragrant.
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11
Pour this aromatic tempering (tadka) immediately over the mashed rice and dal mixture.
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12
Mix everything thoroughly so the ghee and spices are evenly incorporated into the Pongal.
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13
If the Pongal looks too thick, add 1/4 cup of hot water to adjust the consistency to your liking.
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14
Cover and let it rest for 5 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
Roasting the moong dal is a crucial step; it prevents the dal from becoming slimy and adds a deep nutty aroma. Always use a 3:1 ratio of water to the rice-dal mix for a soft texture, or 4:1 for a more porridge-like temple style. Crushing the peppercorns slightly instead of using them whole ensures the heat is distributed and prevents people from biting into a hard spice. Don't skimp on the ghee; it is the primary fat source that provides the signature silky mouthfeel and prevents the dish from drying out. If reheating, add a splash of hot water and a teaspoon of ghee to restore the original creamy texture.
🍽️ Serving Suggestions
Serve piping hot with a side of classic Coconut Chutney. Pair with a spicy Tiffin Sambar to balance the mild creaminess of the rice. Add a side of Medu Vada (savory lentil donuts) for a complete South Indian breakfast platter. A small dollop of spicy mango pickle or ginger pickle provides a sharp contrast to the ghee. Enjoy with a hot tumbler of South Indian Filter Coffee for the authentic experience.