Ven Pongal
Ven Pongal is one of those dishes that instantly makes me feel at home. It’s what we crave on slow mornings, rainy afternoons, or whenever we need something warm, gentle, and grounding. I still remember waking up to the aroma of sizzling ghee, toasted cumin, and curry leaves drifting through the kitchen that smell alone felt like a hug. Over the years, Ven Pongal has become our go-to comfort meal, especially when we want something nourishing yet deeply satisfying.
This simple rice and lentil dish may look humble, but it delivers big on flavor, warmth, and soul.
Table of Contents
- About Ven Pongal
- Why You’ll Love Ven Pongal
- Key Ingredients
- How To Make Ven Pongal Recipe
- Have It Your Way!
- Nutritional Facts about Ven Pongal
- Health Benefits
- Other Recipes You’ll Love
About Ven Pongal
Ven Pongal is a traditional South Indian savory porridge made with rice and yellow moong dal, slow-cooked until creamy and finished with fragrant ghee, cashews, ginger, and spices. It’s soft, rich, mildly spiced, and incredibly comforting. Served hot with coconut chutney and sambar, it makes the perfect breakfast, lunch, or even light dinner.
Why You’ll Love Ven Pongal
- Ultra-comforting and soothing for the stomach
- Naturally gluten-free and easy to digest
- Made with pantry staples
- Rich, buttery flavor with simple ingredients
- Ready in under 30 minutes
- Perfect for meal prep and busy mornings
Key Ingredients
- Rice – Forms the soft, creamy base of this comforting dish
- Yellow Moong Dal – Adds plant-based protein and a naturally nutty flavor
- Ghee – Gives Ven Pongal its signature aroma, richness, and silky texture
- Cumin Seeds – Bring warm, earthy depth to the tempering
- Whole Black Peppercorns – Add gentle heat and classic Ven Pongal spice
- Fresh Ginger – Provides warmth, brightness, and digestive benefits
- Curry Leaves – Infuse the dish with fragrant herbal notes
- Asafoetida (Hing) – Enhances flavor while aiding digestion
- Green Chilies – Add mild heat and balance richness
- Cashews – Provide buttery crunch and richness
- Salt – Balances and sharpens all the flavors
- Water – Creates the signature soft, porridge-like consistency
How To Make Ven Pongal Recipe
- Clean the rice and moong dal thoroughly to remove excess starch.
- Soak the rice and moong dal for 30 minutes. Then drain the water and set aside.
- To instant pot or pressure cooker, add ghee, soaked rice & moong dal, water, and salt. Pressure 8 for 8 minutes on instant pot, or 3 whistles on a pressure cooker. Allow the pressure to release on it’s own.
- Once the rice and moong dal mixture is cooked, stir to combine.
- To prepare the tempering, heat ghee in a small pan or kadai on low heat.
- Once the ghee is heated, add the cumin seeds, black peppercorn, grated ginger, slits of green chilies, and cashews. Allows the cashews to lightly brown before adding curry leaves and asafoetida. Stir and quickly remove from heat.
- Add the tempering to the rice and moog dal mixture, and stir to combine. Then finish with a heaping spoonful of ghee.
- Serve immediately and enjoy warm!
Have It Your Way!
- Add black pepper for a peppery Ven Pongal
- Stir in vegetables like carrots or peas
- Make it vegan by using coconut oil instead of ghee
- Top with extra fried cashews and curry leaves
- Serve with coconut chutney, tomato chutney, or sambar
Nutritional Facts about Ven Pongal
- Calories: ~320
- Protein: ~10g
- Carbohydrates: ~42g
- Fat: ~12g
- Fiber: ~4g
- (Values are approximate)
Health Benefits
- Easy to digest and gentle on the stomach
- High in plant-based protein
- Supports gut health
- Naturally gluten-free
- Provides sustained energy
- Great comfort food during illness or fasting days
Other Recipes You’ll Love
- Thai Basil Fried Rice
- Creamy Mushroom Risotto
- Jeera Rice (Cumin Rice)
- Baked Lemon Dill Rice
- Garlic Turmeric Rice
Ven Pongal Recipe
Ven Pongal is a creamy South Indian rice and lentil comfort dish made with ghee, ginger, cumin, and cashews … soothing, flavorful, and ready in under 30 minutes.
Ingredients
- 1 cup Rice (medium grain)
- ½ cup Yellow Moong Dal
- 1 tbsp. Ghee
- 1 tsp Salt
- 5 cup water
For Tempering:
- 1 tbsp. Ghee
- ½ tsp Cumin Seeds
- ½ tbsp. Black Peppercorn
- 1 tbsp. Ginger grated
- 1 Green Chilies slits
- ½ cup Cashews
- Curry Leaves
- Asafoetida
Instructions
- Clean the rice and moong dal thoroughly to remove excess starch.
- Soak the rice and moong dal for 30 minutes. Then drain the water and set aside.
- To instant pot or pressure cooker, add ghee, soaked rice & moong dal, water, and salt. Pressure 8 for 8 minutes on instant pot, or 3 whistles on a pressure cooker. Allow the pressure to release on it's own.
- Once the rice and moong dal mixture is cooked, stir to combine.
- To prepare the tempering, heat ghee in a small pan or kadai on low heat.
- Once the ghee is heated, add the cumin seeds, black peppercorn, grated ginger, slits of green chilies, and cashews. Allows the cashews to lightly brown before adding curry leaves and asafoetida. Stir and quickly remove from heat.
- Add the tempering to the rice and moog dal mixture, and stir to combine. Then finish with a heaping spoonful of ghee.
- Serve immediately and enjoy warm!
Notes
- Use short-grain rice for creamier texture
- Slightly overcook for authentic softness
- Add hot water while serving to loosen consistency
- Always temper in ghee for best flavor
- Tastes best served piping hot
Nutrition
Serving: 1gCalories: 320kcal
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