Ven Pongal– South Indian

4 person


1. 1/4 cup yellow moong dal (split yellow gram)
2. 1/2 cup rice (chawal)
3. 1/4 tsp asafoetida (hing)
4. 1 1/2 tsp cumin seeds (jeera)
5. 1 tsp finely chopped ginger (adrak)
6. Rock salt to taste
7. 1 1/2 tbsp ghee
8. 4 broken cashew nut (kaju)
9. 1 tsp coarsely crushed peppercorns (kalimirch)
10. 10 curry leaves (kadi patta)


1. To make ven pongal, heat a small non-stick pan, add the yellow moong dal and dry roast on a medium flame for 3 minutes.
2. Wash the dry roasted yellow moong dal and rice.
3. Combine the moong dal- rice mixture, asafoetida, ½ tsp of cumin seeds, ginger, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 5 whistles.
4. Allow the steam to escape before opening the lid.
5. Add ½ cup of hot water and mix well. Keep aside.
6. Heat the ghee in a small non-stick pan and add the remaining 1 tsp of cumin seeds and sauté on a medium flame for 30 seconds.
7. Add the cashewnuts, coarsely crushed peppercorns and curry leaves and sauté on a medium flame for 30 seconds.
8. Add the tempering to the dal-rice mixture and mix well.
9. Serve the ven pongal immediately.