Ven Pongal
Creamy rice and moong dal mashed together with ghee, crushed pepper, cumin and cashews. A soft, peppery Tamil comfort dish, savoury and soothing.
35 min 2 servingsEasy
Ingredients
2 servingsContains: dairy·tree nut
Flavor profile
Spice
Richness
Method
- 1Dry-roast the moong dal until fragrant, then rinse with the rice.
- 2Pressure-cook the rice and dal with water and salt until very soft.
- 3Mash lightly to a creamy, porridge-like consistency.
- 4Heat ghee and fry the cashews until golden.
- 5Add crushed black pepper, cumin seeds, curry leaves and ginger.
- 6Add a pinch of asafoetida once the tempering is aromatic.
- 7Pour the tempering into the mashed rice and dal and mix well.
- 8Adjust consistency with hot water and serve warm.
Frequently asked
About 35 minutes total — 10 min prep and 25 min cooking.
Yes — Ven Pongal is gluten free, veg.
Ven Pongal contains dairy, tree nut. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
