📝 About This Recipe
Ven Pongal is the quintessential South Indian comfort food, a savory porridge crafted from creamy mashed rice and yellow moong dal. Infused with the nutty aroma of golden ghee, pungent cracked black pepper, and fresh ginger, this dish is a staple of Tamilian breakfast culture. It’s a soul-warming meal that balances delicate textures with bold, earthy spices, making it the perfect start to any morning.
🥗 Ingredients
The Grains
- 1 cup Raw Rice (Sona Masuri or any short-grain white rice)
- 1/2 cup Moong Dal (Yellow split skinless mung beans)
- 4.5 cups Water (Adjust for desired consistency)
- 1.5 teaspoons Salt (Adjust to taste)
- 2 tablespoons Milk (Optional, for extra creaminess)
The Tempering (Tadka)
- 4 tablespoons Ghee (Clarified butter; do not skimp for authentic flavor)
- 1 teaspoon Cumin Seeds (Jeera)
- 1 teaspoon Black Peppercorns (Whole or slightly crushed)
- 1 inch Ginger (Finely minced or grated)
- 10-12 pieces Cashew Nuts (Halved)
- 2 sprigs Curry Leaves (Fresh leaves provide the best aroma)
- 1/4 teaspoon Asafoetida (Hing)
- 1 tablespoon Oil (Neutral oil to prevent ghee from burning)
👨🍳 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 turns a very pale golden. 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 and dal mixture in the pressure cooker. This 1:3 ratio ensures a soft, mashable consistency.
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4
Add 1.5 teaspoons of salt and a pinch of turmeric (optional) to the cooker. Close the lid and pressure cook for 4-5 whistles on medium flame.
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5
Allow the pressure to release naturally. Once the steam has subsided, open the lid and use a heavy wooden ladle to gently mash the rice and dal while it is still hot.
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6
If the mixture looks too thick, stir in 1/4 cup of hot water or 2 tablespoons of warm milk to achieve a silky, porridge-like texture.
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7
In a small frying pan or tadka ladle, heat 4 tablespoons of ghee and 1 tablespoon of oil over medium heat.
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8
Once the ghee is hot, add the cashew nuts and fry them 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 black peppercorns. Wait for the cumin to sizzle and the peppercorns to pop slightly.
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10
Add the finely minced ginger, curry leaves, and asafoetida (hing). Let them sizzle for 10-15 seconds until the ginger is fragrant and the curry leaves are crisp.
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11
Pour this aromatic tempering—ghee, spices, and all—directly over the mashed rice and dal mixture.
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12
Mix everything thoroughly so the ghee and spices are evenly distributed throughout the Pongal.
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13
Cover the pot and let it rest for 5 minutes before serving to allow the flavors to meld together perfectly.
💡 Chef's Tips
For the best flavor, always dry roast the moong dal before cooking; it removes the raw smell and adds a nutty depth. Use a slightly higher water ratio (3:1 or 4:1) than regular rice to ensure the Pongal stays soft even after it cools down. If you find whole peppercorns jarring to bite into, coarsely crush them in a mortar and pestle before adding to the tempering. Don't be afraid of the ghee—it is the primary flavoring agent and provides the signature 'hotel-style' glossy finish. Always add the tempering while the rice-dal base is still very hot to ensure the flavors are absorbed effectively.
🍽️ Serving Suggestions
Serve piping hot with a side of classic Coconut Chutney and Tiffin Sambar. A crispy Medu Vada on the side creates the iconic 'Pongal-Vada' combo found in South Indian eateries. Pair with a spicy Gotsu (brinjal/eggplant gravy) for a traditional Tanjore-style experience. Enjoy with a hot tumbler of South Indian Filter Coffee to complete the breakfast ritual. A dollop of spicy mango pickle or ginger pickle adds a wonderful tangy contrast to the mild Pongal.