Ven Pongal

Pongal is a traditional south indian breakfast item. it requires rice and dal as main ingredients and can be cooked with very simple steps. my mother used to make ven pongal once in every week and compulsorily during the month of margazhi. during childhood days, i dislike the taste of this recipe. but when i started to cook on my own, i used to try different recipes Including this ven pongal recipe as it followed very simple steps. generally, ven pongal goes well with coconut chutney or sambar or even brinjal gotsu


  • Raw rice – 1 cup
  • Mung dal – 3 tbsp
  • ghee – 2 tbsp
  • mustard seeds – 1 tsp
  • cumin seeds – 1 tsp
  • turmeric powder – 1 pinch
  • ginger grated – 1/4 tsp
  • pepper – 1/8 tsp
  • water – 3 cups
  • curry leaves
  • salt as required


  • Pressure cook rice, mung dal, turmeric powder and salt along with water for 5 whistles. ( I am using Instant-pot so using pressure cook mode for 5 minutes to cook)
  • Once cooked, take the vessel outside, smash the rice dal mixture with the back of laddle
  • in a pan, add ghee. Once hot, add mustard seeds and allow it to splutter
  • now add cumin seeds, pepper, grated ginger, green chili. if adding cashew nuts, can be added now. Saute everything for 2-3 minutes
  • rice dal mix is added in the pan now, smash and mix together. let it cook for 1-2 minutes. in case if feel the mixture is thick, add 1/4 cup water to this
  • Ven pogal is ready to serve
  • serve hot with coconut chutney or sambar

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