Ven pongal | How to make Ven pongal

By Aparna Prakash  |  9th May 2016  |  
4.7 from 3 reviews Rate It!
  • Ven pongal, How to make Ven pongal
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Video for key ingredients

  • Sambhar Powder

About Ven pongal Recipe

Deliciously satisfying, one pot meal with rice and lentils, flavored with ghee and garnished with nuts!

Ven pongal is a delicious dish which is enjoyed by the people of every age group. The recipe by Aparna Prakash teaches how to make Ven pongal step by step in detail. This makes it easy to cook Ven pongal in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Ven pongal at home. This amazing and mouthwatering Ven pongal takes 10 minutes for the preparation and 30 minutes for cooking. The aroma of this Ven pongal is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Ven pongal is a good option for you. The flavour of Ven pongal is palatable and you will enjoy each and every bite of this. Try this Ven pongal and impress your family and friends.

Ven pongal

Ingredients to make Ven pongal

  • 1/2 cup Raw rice
  • 1/8 cup moong dal
  • 1 1/2 cups water
  • 1 tsp cumin seeds
  • 1/2 tsp cumin powder (optional)
  • 6-7 Whole peppercorns
  • 2 tsps Finely chopped ginger
  • 1 + 1/4 tbsp ghee
  • 2 tbsps Gingelly or cooking oil
  • salt to taste
  • cashews for garnish

How to make Ven pongal

  1. Wash the rice and dal and cook them in a pressure cooker, along with some salt, pepper, and cumin powder (if using).
  2. Cook for 6 whistles (time may vary based on rice and cooker used)
  3. Place the cooker aside, until the pressure releases.
  4. Heat a thick bottomed vessel on medium heat and add 1 tbsp ghee and oil.
  5. Add the cumin seeds and let them sizzle. Once the sizzling reduces, add the cooked rice-dal mixture and stir thoroughly. The mixture should be mashed as much as possible.
  6. Heat the ¼ tbsp ghee in a small pan, add the cashew nuts and toast for a couple of minutes. Add the toasted cashews to the mashed mixture and serve hot with coconut chutney/sambar, vada.

My Tip:

Gingelly oil adds the perfect aroma and flavor and goes perfectly with ghee.

Reviews for Ven pongal (3)

shilpa krishnamurthya year ago

A perfect recipe on a bad tummy day

Usha Devaraj2 years ago

when do u add ginger?

Madhuchanda Sharma2 years ago

such a nice recipe..comfort food at its best!