Ven Pongal (Ghee Pongal)

Name: Ven Pongal (Ghee Pongal)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tamil Nadu / South Indian
Ingredients: 150 g raw short-grain rice (sona masoori or raw ponni) (washed and drained); 75 g yellow moong dal (split mung) (dry roasted until fragrant and light golden); 4 cups water (for meltingly soft texture); 0.5 cup milk (optional, creates rich temple-style finish); 1 tbsp ginger (crushed or finely grated); 0.25 tsp asafoetida (hing) (pinch); 1 tsp salt (to taste); 3 tbsp pure desi ghee (generous amount); 1 tsp whole black peppercorns (lightly bruised); 1 tsp cumin seeds (jeera) (whole); 15 whole raw cashew nuts (halved); 12 leaves curry leaves (fresh)

4.9 (1,120 ratings)

• Cuisine: Tamil Nadu / South Indian

Comforting South Indian rice and yellow moong dal porridge infused with cracked black pepper, cumin seeds, fresh ginger, curry leaves, and crunchy golden cashews fried in pure desi ghee.

⏱️ Prep Time 10 min

🍳 Cook Time 20 min

⌛ Total Time 30 min

🍽️ Base Servings 4

👨‍🍳 Difficulty Easy

🌶️ Spice Level Medium

🥕

Ingredients

Servings:

For Boiling Rice & Dal

150 g raw short-grain rice (sona masoori or raw ponni)— washed and drained
75 g yellow moong dal (split mung)— dry roasted until fragrant and light golden
4 cups water— for meltingly soft texture
1/2 cup milk— optional, creates rich temple-style finish
1 tbsp ginger— crushed or finely grated
0.3 tsp asafoetida (hing)— pinch
1 tsp salt— to taste

For the Decadent Ghee Tadka

3 tbsp pure desi ghee— generous amount
1 tsp whole black peppercorns— lightly bruised
1 tsp cumin seeds (jeera)— whole
15 whole raw cashew nuts— halved
12 leaves curry leaves— fresh

For Boiling Rice & Dal

• 150 g raw short-grain rice (sona masoori or raw ponni) — washed and drained
• 75 g yellow moong dal (split mung) — dry roasted until fragrant and light golden
• 4 cups water — for meltingly soft texture
• 0.5 cup milk — optional, creates rich temple-style finish
• 1 tbsp ginger — crushed or finely grated
• 0.25 tsp asafoetida (hing) — pinch
• 1 tsp salt — to taste

For the Decadent Ghee Tadka

• 3 tbsp pure desi ghee — generous amount
• 1 tsp whole black peppercorns — lightly bruised
• 1 tsp cumin seeds (jeera) — whole
• 15 whole raw cashew nuts — halved
• 12 leaves curry leaves — fresh

🔥

Cooking Instructions

01

Roast Moong Dal
⏱️ 4m

Dry roast yellow moong dal in a pan on low flame for 3 minutes until aromatic and light golden. Wash roasted dal and rice together under water.

✓ Visual Cue: A rich nutty roasted lentil fragrance emerges
02

Pressure Cook to Melting Softness
⏱️ 15m

Add drained rice, roasted dal, 4 cups water, 1/2 cup milk, grated ginger, hing, and salt into a pressure cooker. Cook on medium heat for 4-5 whistles. Allow pressure to release naturally, then mash gently with a ladle.

✓ Visual Cue: Grains and lentils meld into a creamy, luscious porridge
03

Fry Cashews & Spices in Ghee
⏱️ 4m

Heat desi ghee in a tadka pan. Add cashew halves and fry on low heat until golden brown. Add cumin seeds, lightly bruised peppercorns, and fresh curry leaves. Fry for 30 seconds until curry leaves turn crisp.

✓ Visual Cue: Cashews turn amber-gold while pepper crackles gently in hot ghee
04

Fold Tadka into Pongal
⏱️ 2m

Pour the sizzling ghee, crunchy cashews, and aromatic spices directly into the mashed warm pongal. Stir thoroughly until the ghee is absorbed.

✓ Visual Cue: Glossy sheen envelopes the velvety rice-lentil porridge
05

Serve Steaming Hot
⏱️ 1m

Serve immediately in a mound with an extra teaspoon of ghee on top.

✓ Visual Cue: Soul-satisfying South Indian temple aroma

💡

Chef's Authentic Tips

Roasting moong dal before cooking prevents it from becoming slimy and imparts a heavenly toasted aroma.
Ven Pongal should be creamy and loose when hot; it thickens naturally as it cools.

🔄

Smart Substitutions

Substitute white rice with proso millet or foxtail millet for a diabetic-friendly Millet Pongal.

🍽️

Serving Suggestions & Pairings

✓ Traditionally served piping hot with South Indian coconut chutney and spicy vegetable sambar.

📊

Estimated Nutrition

Per Serving

Calories 310

Protein 9g

Carbs 44g

Fat 12g

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