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Ven Pongal (also called Khara Pongal) is a savoury dish made with rice and yellow moong dal, seasoned generously with ghee, black pepper, ginger, and curry leaves. Popular in Tamil Nadu and Karnataka, it is often prepared as a festive dish during Pongal festival in January and is also a staple breakfast item in many South Indian households.
The texture of ven pongal is soft, creamy, and porridge-like—similar to risotto but with Indian flavours. The ghee-roasted cashews add richness, while black pepper and ginger give it warmth and digestive benefits. Served hot with coconut chutney, sambar, or even a drizzle of ghee, it’s the ultimate comfort food.
This dish is not just filling but also easy to digest, making it suitable for both festive meals and everyday breakfasts.
Dry roast dal.
In a pan, dry roast the yellow moong dal on low heat for 2–3 minutes until aromatic but not browned.
Cook rice and dal.
Wash rice and roasted dal. In a pressure cooker or pot, add rice, dal, and 4 cups water. Cook until soft and mushy (3–4 whistles in cooker).
Prepare tempering.
In a pan, heat ghee. Add cumin seeds, black pepper, chopped ginger, green chilli, curry leaves, and cashews. Fry until cashews turn golden.
Combine.
Add the tempering to the cooked rice-dal mixture. Add salt to taste and stir well. Adjust consistency by adding a little hot water if too thick.
Serve.
Serve hot with coconut chutney, sambar, or a drizzle of ghee.
Roast the dal lightly before cooking for better flavour and aroma.
Adjust water for softer or firmer pongal. Traditionally, it’s soft and slightly runny.
For richer taste, add 1 more tbsp of ghee before serving.
If you like more spice, increase black pepper or add more green chillies.
Always serve hot—pongal thickens as it cools.
Yes, cook in a pot with enough water until rice and dal are soft. Stir occasionally to prevent sticking.
Yes. Finely chopped carrots, beans, or peas can be cooked along with rice and dal for a wholesome version.
Yes, it is protein-rich from moong dal, easy to digest, and balanced when paired with chutney or sambar.
Yes, replace ghee with coconut oil or any plant-based oil, though the authentic flavour comes from ghee.
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