Ven Pongal



Ready In:

30 minutes




  • 1/2 Cup rice
  • 1/2 Cup moong dal
  • Water as required


  • 2 Tbsp ghee
  • 8 Cashew nuts
  • 1/2 Tsp cumin seeds
  • 1/2 Tsp pepper corn crushed
  • 1 Inch ginger finely chopped or grated
  • 1 Sprig curry leaves
  • 1 Pinch hing
  • 1 pinch tumeric powder
  • 2 Green chilli split

Step by Step Instructions

  • Dry roast rice and moong dal and let it cool.
  • Take a pressure cooker add roasted rice and moong dal, add 4 cups of water,salt to taste and pressure cook for about 6 whisltes or until it gets cooked on medium heat.
  • Now take a pan add ghee and heat it,add cumin seeds,pepper,chopped ginger,slit chilli,cashew nuts and a pinch of hing.
  • Saute on low flame until cashew turns golden brown.
  • Pour the tempering over cooked rice dal mixture and mix well.
  • Finally, serve ven pongal with coconut chutney and sambar.