Ven Pongal Recipe

I absolutely adore this recipe because it’s like a warm hug in a bowl with its comforting and creamy texture, and the fragrant spices just bring everything to life. Plus, the combination of wholesome ingredients like moong dal and rice keeps it super nourishing and soul-soothing, perfect for cozy nights in!

One of my favorite comfort foods from South India is Ven Pongal, a porridge-like dish that’s a delightful way to enjoy the combined wholesomeness of rice and split yellow moong dal. The rich flavors of ghee, black peppercorns, cumin seeds, and cashew nuts make this dish a one-bowl wonder.

It’s not only nutritious, but also packed with antioxidants from the black pepper.

Ingredients

Rice:
Primary source of carbohydrates; delivers energy; devoid of gluten.

Split Yellow Moong Dal:
High in protein and fiber; simple to digest; low in fat.

Ghee (Clarified Butter):
Source of healthy fats; boosts flavor; promotes digestion.

Black Peppercorns:
Provides warmth; acts as an antioxidant; helps metabolism.

Cumin Seeds:
Flavor combination from the earth; encourages digestion; composed of iron.

Ginger:
Contributes excitement; has anti-inflammatory benefits; helps digestion.

Curry Leaves:
Fragrant; contributes taste; abundant in vitamins A, B, C, and E.

Cashew Nuts:
Delivers sustenance; protein; nutritious lipids and minerals.

Asafoetida (Hing):
Distinct taste; assists in digestion; alleviates flatulence.

Ingredient Quantities

• 1 cup rice
• 1/4 cup split yellow moong dal (lentils)
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 1/2 teaspoon grated ginger
• 8-10 curry leaves
• 10-12 cashew nuts
• 1/4 teaspoon asafoetida (hing)
• 2 teaspoons black pepper powder
• Salt to taste
• 4 cups water

Instructions

1. Under running water, wash the rice and split yellow moong dal thoroughly until the water runs clear.

2. In a pressure cooker, combine the rinsed rice and moong dal with 4 cups of water and a pinch of salt. Secure the lid and cook for 2-3 whistles until the mixture has softened and become somewhat porridge-like.

3. After the pressure has been released, take off the lid and lightly mash the mixture to achieve a somewhat creamy consistency. Set aside.

4. In another saucepan, medium heat 2 tablespoons of ghee.

5. Combine the hot ghee with whole black peppercorns and cumin seeds, and splutter.

6. Combine the ingredients and sauté for a few seconds until fragrant. Stir in the grated ginger, curry leaves, and asafoetida.

7. Put the cashew nuts in the pan and roast them until they are a golden brown color.

8. In the pressure cooker, combine the cooked rice and dal with the ghee-spice mixture. Then pour in the ghee-spice mixture and allow to absorb.

9. Dust the mixture with black pepper powder and mix everything well so that the spices and ghee are evenly distributed throughout.

10. To taste, adjust salt, cook for a couple more minutes to blend flavors, and serve hot with coconut chutney or sambar alongside.

Equipment Needed

1. Pressure cooker
2. Saucepan
3. Measuring cups
4. Measuring spoons
5. Strainer or sieve
6. Mixing spoon
7. Knife
8. Cutting board
9. Spatula
10. Ladle

FAQ

• Q: Can I make Ven Pongal with brown rice instead of white rice?Brown rice can be used in place of white rice, but it needs more time and water to cook properly.
• Q: Is there a vegan alternative to ghee in this recipe?Ghee can be replaced with oil, such as coconut or vegetable oil, for a vegan version.
• Q: How can I make the Pongal spicier?You can achieve greater spiciness in the dish by adding more black pepper powder or finely chopped green chilies.
• Q: Can I prepare Ven Pongal in advance?Q: Can Ven Pongal be made in advance?

  A: Yes, Ven Pongal can be made in advance and reheated. Add a little water while reheating to adjust the consistency.

• Q: How can I add more flavor to Ven Pongal?B: The cumin seeds, peppercorns, and cashew nuts can be fried in ghee until they’re fragrant and then added to enhance the flavor.

Substitutions and Variations

To substitute ghee (clarified butter), use 2 tablespoons of coconut oil or unsalted butter.
For cashew nuts, use 10-12 almonds or peanuts as substitutes.
For asafoetida (hing), use a small pinch of garlic powder or onion powder as a substitute.
If you don’t have curry leaves, bay leaves or a pinch of lime zest make a good substitute.

Pro Tips

1. Toast the rice and moong dal before washing to enhance their nutty flavor. Simply place them in a dry pan over medium heat and stir continuously for a few minutes until they begin to release a slight aroma.

2. Soak the rice and moong dal for 15-20 minutes before cooking to aid in a creamier consistency and reduce cooking time.

3. For a richer flavor, consider adding a small pinch of turmeric when you combine the ghee-spice mixture with the rice and dal. It adds color and enhances the overall taste.

4. Use freshly ground black pepper for the black pepper powder. The fresh grind will provide more pungency and elevate the dish’s flavor profile.

5. For added depth, toast the cashew nuts separately in a bit of ghee before adding them to the spice mixture. This ensures they are evenly golden and contribute a perfect crunch.