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Ven Pongal

Bethica Das
1440 minutes
Prep Time
15 minutes
Cook Time
2 People
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This is a traditional and a very popular South Indian breakfast, especially Tamilnadu. It is another of my comfort food. This dish in other terms can be called a North Indian Khichdi. Very simple and easy to make, is a great preference of mine when time is a constraint. Best had with coconut chutney and sambar, but also tastes delicious with mango pickle and some podi (gun powder) sprinkled over it. 

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • Tamil Nadu
  • Breakfast and Brunch

Ingredients Serving: 2

  1. 1/2 cup rice
  2. 1/2 cup moong dal, lightly dry roasted (split green gram)
  3. 3 tbsp. oil
  4. 1 sprig curry leaves
  5. 2 whole dry red chilies, broken
  6. 1/2 tsp. mustard seeds
  7. 1 tsp. ginger, grated
  8. 1/2 tsp. whole peppercorns
  9. 1 tsp. urad dal (split black gram)
  10. 10-15 cashewnuts
  11. salt to taste
  12. 2-3 tbsp. ghee
  13. few roasted cashew nuts to garnish


  1. Soaked the rice and dal, preferably overnight and then pressure cook with 3 cups water for 7-8 minutes on low flame after the first whistle. It should be soft and mushy.
  2. Heat oil in a pan and temper with the mustard seeds and whole dry red chilies. After it stops spluttering, add the urad dal, peppercorns, ginger, curry leaves and cashew nut and fry for a few seconds till the urad dal and cashew nut change
  3. Pour it over the boiled rice-dal mix along with salt and mix well. While serving, add ghee and mix. Serve, garnished with cashew nuts along with coconut chutney and sambar or simply with pickle.

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Ruchi Gaur
Ruchi Gaur   Jan-08-2018

Nice one.

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