Ven Pongal is a popular breakfast dish across South India made with rice and moong dal. It is a staple dish made during the harvest festival of Pongal. Most South Indian restaurants serve pongal & vada combo as one of the breakfast items on their menu. Ven Pongal goes well with sambar, coconut chutney or kathirikkai gojju.
Not only for breakfast, this dish is equally good for lunch and can be made in less than 30 minutes. Try this recipe below and make this dish at home today.
4.50 from 4 votes
Ven Pongal Recipe
Ven Pongal is a rice dish prepared in South India and is often served as a breakfast item.
Prep Time15mins
Cook Time15mins
Course: Breakfast
Cuisine: South Indian
Ingredients for Ven Pongal
500gRaw Rice
250gMoong Dal
50gCashewnuts
20gBlack Peppercorns
1/2cupMilk
2tspCumin Seeds
1tspMustard Seeds
fewCurry Leaves
3Green Chillies
50gGhee
Salt to Taste
How to make Ven Pongal
In a pan, dry roast the dal until it is slightly aromatic.
Take a pressure cooker and heat half the ghee.
Add cumin and mustard seeds, green chillies and pepper.
Add rice and dal.
Stir fry for 5 minutes.
Add milk and 5 cups of water.
Add salt to taste.
Cover and pressure cook for 2-3 whistles until the rice & dal are fully cooked and slightly mushy.
Heat the remaining ghee and fry the cashewnuts & curry leaves.
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3 comments
ingred: 1/2 tsp ghee
step 2 = saute … in 2 tsps ghee
finally add remaining ghee?
Remaining ghee= 0.5 – 2 = -1.5 !!!!!
Thanks for pointing it out. The same has been fixed.
super