Ven Pongal Recipe – South Indian Rice & Dal Breakfast

Last Updated on 3 months by Neha Deshmukh

Ven Pongal Recipe – South Indian Rice & Dal Breakfast

Hey everyone! If you’re craving a comforting, flavorful breakfast that’s also wonderfully satisfying, you have to try Ven Pongal. This South Indian classic is a staple in many homes, and honestly, it’s one of my go-to’s when I want something warm, wholesome, and just… happy-making. I first made this for my family on a chilly winter morning, and it was an instant hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

Ven Pongal isn’t just delicious; it’s incredibly versatile. It’s a perfect breakfast, brunch, or even a light dinner. The combination of rice and moong dal makes it wonderfully filling, and the tempering with ghee, pepper, and cumin gives it a flavor that’s both comforting and invigorating. Plus, it pairs beautifully with sambar and chutney – a true South Indian feast!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup raw rice (about 180g)
• ½ cup moong dal (about 90g)
• 5 cups water (1200ml)
• Salt to taste
• 3 tbsp oil (45ml)
• 2.5 tbsp ghee (37.5ml)
• 1.5 tsp black pepper (7.5g)
• 1.5 tsp cumin seeds (7.5g)
• 1 inch ginger, grated
• 1 sprig curry leaves
• 5-7 cashew nuts
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• ¼ cup moong dal (for sambar – about 45g)
• 1 tsp sambar powder (5g)
• 1 brinjal, chopped (for sambar)
• 1 potato, chopped (for sambar)
• 1 carrot, chopped (for sambar)

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really elevate your Pongal:

• Ghee is Key: Seriously, don’t skimp on the ghee! It adds a richness and aroma that’s just irreplaceable. Using a good quality ghee makes all the difference.
• Rice Choice: Traditionally, ponni rice is used for Ven Pongal. It’s a short-grain rice that gets beautifully soft and fluffy when cooked. If you can’t find ponni rice, any short-grain rice will work, but adjust the water slightly if needed.
• Pepper-Cumin Blend: The pepper and cumin are traditionally dry roasted and freshly ground. Some families (my grandma included!) prefer a higher ratio of cumin to pepper. Feel free to adjust to your liking! I usually do a 1:1 ratio, but you can experiment.
• Sambar Dal: Using moong dal for the sambar adds a lovely texture and flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, dry roast the rice and moong dal separately in a pan over medium heat until they’re warm and fragrant. This step helps to enhance their flavor.
2. Wash the roasted rice and dal together, then add them to a pressure cooker with 5 cups of water and a pinch of salt. Pressure cook for 4 whistles.
3. Once the pressure has released, open the cooker and mash the cooked rice-dal mixture thoroughly while it’s still hot. This is where you get that signature creamy texture! Adjust the salt if needed.
4. In a separate small pan, fry the cashew nuts in ghee until they’re golden brown and crispy. Set aside. Crush half of the pepper-cumin mix using a mortar and pestle for a more intense flavor.
5. Now for the tempering! Heat the remaining ghee (or oil) in a pan. Add the grated ginger, black pepper, cumin seeds, and curry leaves. Let them sizzle for a few seconds until fragrant.
6. Add the mashed pongal to the tempering and cook for 2-3 minutes on low heat, stirring constantly.
7. Finally, stir in the fried cashews and serve hot!

Let’s make the Sambar while the Pongal is cooking:

1. Pressure cook the chopped vegetables (brinjal, potato, carrot) with ¼ cup moong dal until soft.
2. In a separate pan, temper mustard seeds, urad dal, and curry leaves in oil.
3. Sauté the chopped onions and tomatoes until softened.
4. Add the sambar powder and cook for a minute.
5. Add the cooked vegetables and dal, and simmer for 10-15 minutes.

Expert Tips

• Don’t Overcook: Be careful not to overcook the rice and dal, or the pongal will become mushy.
• Constant Stirring: Stirring the pongal while tempering is crucial to prevent it from sticking to the bottom of the pan.
• Adjust Consistency: If the pongal is too thick, add a little hot water to adjust the consistency.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Pongal Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sesame oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, reduce the amount of black pepper. For a spicier kick, add a pinch of red chili powder to the tempering. My friend, Priya, loves adding a finely chopped green chili!
• Makar Sankranti/Pongal Festival Adaptation: During the Pongal festival, it’s customary to let the pongal “overflow” from the pot as a symbol of prosperity.

Serving Suggestions

Ven Pongal is best served hot with:

• Sambar: The classic pairing!
• Coconut Chutney: A must-have for that sweet and savory contrast.
• Vada: Crispy, savory lentil doughnuts.

Storage Instructions

Leftover pongal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

Let’s answer some common questions:

What is the best rice to use for Ven Pongal?

Ponni rice is traditionally used, but any short-grain rice will work.

Can I make Ven Pongal in an Instant Pot?

Yes! Use the same ingredients and pressure cook on high for 8-10 minutes, followed by a natural pressure release.

How do I prevent the Pongal from sticking to the bottom of the pot?

Use a heavy-bottomed pan and stir frequently while tempering.

What is the significance of Pongal in South Indian culture?

Pongal is a four-day harvest festival celebrated in Tamil Nadu. It’s a time to express gratitude for a bountiful harvest and to honor the sun god.

Can I prepare the sambar a day in advance?

Absolutely! Sambar actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the refrigerator.

Enjoy your homemade Ven Pongal! I hope this recipe brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!