South Indian · Breakfast
Ven pongal (savory rice and moong dal with pepper)
Ven pongal is a soft, creamy mash of rice and yellow moong dal, tempered in ghee with whole black pepper, cumin, ginger, cashews and curry leaves. It is warm, comforting and gently peppery, like a savory South Indian risotto. It needs no fermentation and comes together in about 35 minutes, making it an easy weekend breakfast.
- Prep10 min
- Cook25 min
- Total35 min
- Servings4
- Per serving≈350 kcal
Ingredients
Tap an ingredient to tick it off as you cook.
Method
- Dry roast the moong dal in a pressure cooker over medium heat for 2–3 minutes, stirring, until it smells nutty and turns very light golden.
- Add the rice to the dal and rinse them together 2–3 times. Drain.
- Add the water and salt, close the cooker and cook on medium heat for 5–6 whistles. Let the pressure release naturally.
- Open the cooker and mash the rice and dal well with a ladle until creamy. If it is too thick, stir in 1/2 cup hot water.
- Heat the ghee in a small pan over medium heat. Add the peppercorns and cumin, and when the cumin crackles, add the ginger and cashews and fry until the cashews are golden.
- Add the curry leaves and asafoetida, then pour the tempering over the pongal. Stir well, warm for 1–2 minutes and serve hot.
About this dish
Ven pongal comes from Tamil Nadu, where ven means white, to set it apart from the sweet jaggery pongal. It is a classic breakfast in homes and hotels, and it is also offered as prasadam in many temples. In Karnataka it is called khara pongal. Both versions are cooked during the harvest festival of Pongal in January.
The dish is all about texture and fragrance: the rice and dal are cooked with plenty of water until very soft, then mashed until creamy. Lightly roasting the moong dal first adds a nutty taste. Pongal thickens as it cools, so it is always served piping hot, and many cooks stir in an extra spoon of ghee just before serving.
Tips
- Crush half the peppercorns lightly for more heat, or keep them whole for a milder taste.
- No pressure cooker? Simmer the rice and dal in a covered pot with 5 cups water for 30–35 minutes, stirring often.
- Pongal sets as it cools; loosen leftovers with hot water or milk while reheating.
Serve with
Serve hot with coconut chutney and sambar, and medu vada on the side if you like.
Goes well with: Coconut Chutney, Sambar, Medu Vada
