Ven Pongal is a vegetarian dish which is specially made for Pongal festival in South India. It is also a popular breakfast in Tamil Nadu. It is mainly made with rice and yellow lentil served with Gotsu or sambar and coconut chutney. I have cooked directly in a pressure cooker. My family loves this dish and usually we serve with gotsu for breakfast. Its easy and a healthy option for breakfast.
Ven Pongal Recipe
Recipe Type: Breakfast
Enjoy a whole breakfast made with rice, lentil and mild spices!
- Raw Rice – 1 cup
- yellow lentil/ Moong dhuli dal – 1/2 cup
- Finely chopped ginger – 1 tbsp
- Pepper Corns – 1 tbsp
- Cumin seeds – 1 tbsp
- Curry leaves – 1 sprig
- Asafoetida – a pinch
- Few Cashews
- Ghee – 3 tbsp
- salt to taste
- Clean rice and lentil and soak it for 30 minutes.
- Heat a 3 liter pressure cooker and add 1 tbsp ghee and washed rice and lentil and salt to taste. Add 3 cups of water and when it starts boiling close the cooker and let it cook for 3-4 whistles.
- When the pressure comes down, open the cooker and lightly mash it.
- Add ghee in a small frying pan and add pepper, chopped ginger, cumin seeds and saute for few seconds till cumin seeds crackle.
- Now add cashews, curry leaves and a pinch of asafoetida and saute for few seconds and add this mixture into the pongal. Mix it well.
- Serve it hot with Coconut chutney and Sambar/Gotsu.
When you open the cooker and you feel the pongal is watery, you can again keep the cooker on gas stove and cook on high flame without the lid till the excess water evaporates. Keep stirring in between so that it doesn’t stick at the bottom of the vessel. You can coarsely grind the pepper corns and sprinkle on pongal if you like the pepper taste and want it spicy.