Ven Pongal | How to make Ven Pongal

By Vibha Bhutada  |  22nd May 2016  |  
4.0 from 1 review Rate It!
  • Ven Pongal, How to make Ven Pongal
  • Prep Time

    5

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

22

1





About Ven Pongal

South Indian king of breakfasts Ven Pongal is one of the most simplest and easiest recipe. It is a comfort food and light on the stomach and can also be prepared quickly for a lunch or dinner any time. It is protein packed and delicious with a good aroma of ghee and seasoned ingredients. It takes less than 30 minutes to make along with a chutney.

Ven Pongal, a deliciously finger licking recipe to treat your family and friends. This recipe of Ven Pongal by Vibha Bhutada will definitely help you in its preparation. The Ven Pongal can be prepared within 5 minutes. The time taken for cooking Ven Pongal is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Ven Pongal step by step. The detailed explanation makes Ven Pongal so simple and easy that even beginners can try it out. The recipe for Ven Pongal can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Ven Pongal from BetterButter.

Ven Pongal

Ingredients to make Ven Pongal

  • Raw rice - 1 cup
  • Split Moong Dal - 1/4 cup + 2 tbsp
  • Cashews - 7-8 halved
  • Water - 3 Cups
  • Salt - to taste
  • To temper:
  • Ghee - 1.5 tbsp (You can add more)
  • Cumin - 1 tsp
  • Pepper corn - 1/2 tsp
  • Ginger - 1/2 tsp, finely chopped
  • Curry leaves - few
  • Bay leaves (Tez patta) - 2
  • Hing - 1/4 tsp

How to make Ven Pongal

  1. Dry roast moong dal until slightly browned, set aside with raw rice.
  2. In a pot, add dal and rice with 3 cups of water and cook until soft. You can also cook in pressure cooker. Adjust the water as needed.
  3. If you desire, you can mash up a bit to get creamy consistency. Let the water evaporate and the rice reach a mushy and creamy stage. (I didn't make it mushy). This step is optional.
  4. Heat a pan with ghee. Add cashews and fry till golden, set aside.
  5. Now add cumin, pepper corn, allow them to splutter. Add curry leaves, bay leaves and chopped ginger. Fry for 2 minutes.
  6. Add hing and salt, give a quick stir.
  7. Add the tempered items, cashews and add more ghee for that extra taste to the cooked pongal. Mix well and simmer for a minute or two. Off the stove.
  8. Serve hot with any chutney of your choice.

My Tip:

1. Adjust water according to the rice variety. 2. Best served with tomato chutney or even coconut chutney/coriander chutney and sambar.

Reviews for Ven Pongal (1)

Reema Thukral2 years ago

Delicious and healthy! thanks for sharing the recipe.
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