Ven Pongal Recipe (South Indian Rice and Lentil Pudding)

Archana Doshi
195 ratings.
Ven Pongal Recipe (South Indian Rice and Lentil Pudding)

Ven Pongal Recipe is a very traditional breakfast or tiffin dish in South India. Pongal festival is celebrated as the harvest festival and is spread over four days. Pongal in Tamil means something that is overflowing. The act of boiling over of milk in the clay pot is considered to denote future prosperity for the family. 

Serve the Pongal for the Pongal Festival or a Sunday Breakfast along with Sakkarai PongalVada Sambar and Kathirikai Gothsu - Eggplant in a Tangy Gravy to make a complete meal for the festival of Pongal or simply for breakfast.

If you are looking for more South Indian Recipe here are some : 

  1. Thakkali Rasam Recipe (South Indian Tomato Rasam)
  2. South Indian Coconut Chutney (For Idli's & Dosa's)
  3. Homemade Sambar Powder Recipe (South Indian Curry Powder)

Cuisine: South Indian
Course: South Indian Breakfast
Diet: High Protein Vegetarian
Equipments Used: Pressure Cooker
Prep in

5 M

Cooks in

40 M

Total in

45 M

Makes:

4 Servings

Ingredients

  • 1 cup Rice
  • 1 cup Yellow Moong Dal (Split)
  • Salt , to taste
  • Ingredients for Seasoning
  • 2 tablespoons Ghee , plus plus more
  • 1 teaspoon Cumin seeds
  • 1 inch Ginger , grated
  • 1 teaspoon Whole Black Pepper Corns , coarsely pounded
  • 2 tablespoons Cashew nuts , halved
  • 1 sprig Curry leaves

Directions for Ven Pongal Recipe (South Indian Rice and Lentil Pudding)

  1. To begin making the Ven Pongal Recipe; we will first cook the rice and lentils in the pressure cooker. Heat the cooker on medium heat, add a tablespoon of ghee. Add the washed moong dal and roast the dal in the ghee for about a minute.

  2. Once the dal is roasted, add the rice, salt and 5 cups of water. Cover the pressure cooker, place the weight on and cook until you hear a whistle. After the first whistle, turn the heat to low and simmer for 3 to 4 minutes. After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally.

  3. While the pressure is releasing, heat a tablespoon of ghee in a small pan, add in the cashew nuts and roast on low heat until lightly browned. Next add in a teaspoon of cumin seeds, 2 teaspoons of pounded black pepper, a tablespoon of grated ginger, the roughly torn curry leaves. Turn off the heat and stir all the ingredients in the remaining heat. 

  4. Once the pressure has released from the cooker, we will add in the prepared seasoning into the rice. Stir the seasoning into the rice until well 

  5. Stir the prepared seasoning and an additional 2 to 3 tablespoons of ghee into the rice. Stir until all the ingredients and the ghee are well combined into the Ven Pongal.

  6. Spoon the Ven Pongal onto a rounded cup and press the rice in. Invert the cup onto a plate you voila you get a cup of Ven Pongal on your platter. Pick a cashew piece from the Pongal and place on the top to decorate.

  7. Serve the Ven Pongal for the Pongal Festival or a Sunday Breakfast along with Sakkarai PongalVada Sambar and Kathirikai Gothsu - Eggplant in a Tangy Gravy

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Last Modified On Monday, 16 January 2017 16:58

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