Ven Pongal

Ven Pongal Recipe

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About Ven Pongal Recipe:

Ven pongal is a traditional dish popular in the southren part of the Indian sub-continent. Ven Pngal is basically a mixture of rice and dal flavoured with peppercorns and cashew nuts roasted in ghee. Made with handful of ingredients this dish is a chest of flavours and can be prepared easily.

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  • 9 Ingredients
Adjust Servings :

Ingredients for Ven Pongal Recipe

  • 1/2 cup Sona Masoori rice
  • 1 cup Split yellow moong dal
  • As required Salt
  • 4 cup Water
  • 2 tablespoon Ghee
  • 2 tablespoon Cashew nuts halved
  • 1 inch Ginger finely chopped
  • 1 teaspoon Black peppercorns roughly pounded
  • 1 sprig Curry leaves torn
  • 17g Fat(5.69%)
  • 61g Protein(20.58%)
  • 193g Carbs(64.89%)
  • 24g Fiber(8.25%)
  • Other(0.60%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Ven Pongal Recipe

step 1


In a cooker add ½ cup sona masoori rice, 1 cup split yellow moong dal, salt to taste and 4 cups of water. Pressure cook for 3 whistles and the turn heat to low and simmer for another 3 to 4 minutes. Turn off the heat and allow pressure to release naturally.

step 2


Open the cooker and lightly mash the rice and dal mixture, to make it a little mushy but still having a little grainy texture. Do not mash it to a complete pulp. Keep aside.

step 3


In a preheated pan add 2 tbsp ghee and allow to melt. Then add 2 tbsp halved cashew nuts (optional). Roast on low to medium heat for1 to 2 minutes till light brown and crispy.

step 4


Next add 1 inch ginger finely chopped, 1 tsp roughly pounded black peppercorns, 1 sprig torn curry leaves which brings flavour.

step 5


At this stage add the mashed rice and dal into the pan with the spices. on low heat, mix well to combine the rice with the roasted spices and cashews. Check for salt and adjust accordingly.