Traditional Ven Pongal Recipe

Cooking Directions

• STEP 1.Wash and soak rice and lentils for 30 minutes.
• STEP 2.In a pressure cooker, add the soaked rice and lentils along with water, salt, and turmeric powder.
• STEP 3.Pressure cook for 4-5 whistles or until the rice and lentils are cooked and mushy.
• STEP 4.In a pan, heat ghee and add cumin seeds, black pepper, and curry leaves.
• STEP 5.Add the cooked rice and lentils to the pan and mix well.
• STEP 6.Adjust salt and spices according to taste.
• STEP 7.Serve hot with coconut chutney and sambar.

Cooking Tips

• Use short-grain rice like sona masoori or ponni rice for the best texture.
• Add a pinch of asafoetida (hing) for extra flavor.
• You can add cashews and raisins for a richer taste.

Storage and Serving

• Ven Pongal is best served hot.
• Leftovers can be stored in the refrigerator for 1-2 days.
• Reheat in a microwave or on the stovetop before serving.