Ven Pongal

For the second day of BM#36 , second week under Pongal recipes , I tried to make the very authentic Ven pongal. I have adapted the recipe from here and served it with chana masala . This was the first time I made this Ven Pongal ; it was something like Moong dal Khichdi that I often make. However I must say we all loved it ,and I will definitely include it in my menu . So let’s start the recipe . Yum

1 cup Raw rice
1/4 cup Split Moong Dal
Salt to taste
4 cup water or as required

To temper:
A pinch asefetida
1 teaspoon cumin seeds
10-12 Black pepper
10-12 Cashew nuts
10-12 curry leaves
1 teaspoon Ginger, grated
4-5 tablespoon Clarified Butter

Dry roast rice and moong dal in a wok . This step is purely optional.
Wash rice and dal together in running water three to four times till the water is clear.
Add 4 cups of water and salt in it and transfer the whole contents in pressure cooker. Cook for 3-4 whistles.
Heat clarified butter in a pan , add peppercorn ,ginger , cumin seeds , asefetida and curry leaves followed by cashew nuts . Stir for 5-6 seconds and remove from heat.
Open the lid of pressure cooker when all the steam evaporates.Pour the tempering over the cooked pongal and mix well.

Serve hot with chutney .


Serve-4. Cooking time -25 minutes

Note: You may add a pinch of turmeric powder for yellow color.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#36

Best regards,

Sapana Behl

11 comments on “Ven Pongal”

  1. very very inviting ven pongal dear 🙂 looks so yumm !!

  2. Jayashree says:

    For your first time effort, the consistency has come out really well, Sapna.

  3. That makes one awesome breakfast 🙂

  4. looks so nice and creamy

  5. Delicious looking Pongal…

  6. Nicely presented and looks yummy too!

  7. Srivalli says:

    Can have this good that you tried this!

  8. Such a comfort food this is! You have made it really well!

  9. Pavani N says:

    Perfectly made ven pongal.. Looking amazing.

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