South Indian · serves 2

Ven Pongal

Rice, dal, ghee and pepper. Warm food for a low-energy night.

30 min Easy Vegetarian

Ingredients

  • 1 cup rice
  • 1/2 cup moong dal
  • 1 tbsp black peppercorns, crushed
  • 1 tsp cumin
  • 1 inch ginger, chopped
  • 15 curry leaves
  • 2 tbsp cashews
  • 4 tbsp ghee
  • Hing

Method

  1. Dry roast the moong dal until it smells nutty. This is what separates pongal from khichdi.
  2. Pressure cook rice and dal with 5 cups water and salt — 4 whistles. It should be soft and porridge-like.
  3. Ghee in a pan: cashews till golden, then cumin, crushed pepper, ginger, curry leaves, hing.
  4. Pour the whole thing into the pongal and mix.
  5. More ghee on top. Coconut chutney if you have it.

Questions people ask about Ven Pongal

How long does Ven Pongal take?

About 30 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of rice in Ven Pongal?

Use any long-grain rice. Basmati needs less water than most, so check the packet before following the ratio here.

Can I make Ven Pongal ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Ven Pongal vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need a pressure cooker for Ven Pongal?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Ven Pongal?

Coconut chutney if you have it. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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