Ven Pongal is a traditional and classic South Indian Breakfast. This simple recipe with dal & rice is a staple in most households. Pair this comfort food with a Medu Vada, simple chutney, sambar or gothsu for a fantastic meal experience.
Ven Pongal, also known as Khara Pongal, finds its roots in Tamil Nadu, where it is often associated with the harvest festival of Pongal. The dish is a celebration of the bountiful yields of the harvest season, featuring freshly harvested rice and lentils as its primary ingredients. As a dish traditionally prepared in earthen pots, Ven Pongal is deeply connected to the cultural fabric of South India, representing warmth, hospitality, and the joys of communal dining.
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This hearty dish, known for its creamy texture and aromatic flavours, has become a staple in households across the region. In this blog post, we will explore the origins of Ven Pongal, understand why it has captured the hearts and taste buds of so many, delve into its ingredients and preparation, and even explore variations and tips to perfect this comforting dish in both Instant Pot and Stovetop.
Pongal Festival
Pongal / Makar Sankranti is a four-day harvest festival celebrated in South India in the month of “Thai”(January-February). This season is when crops like rice, sugarcane, turmeric, etc. are harvested. In Tamil, Pongal means “to boil”, and this festival is celebrated as a thanksgiving to the Sun God for the year’s harvest. Pongal is the name of the dish consumed during this festive time. This three-day harvest festival is one of the most popular festivals in Tamil Nadu. It typically falls on the 14th or 15th of January.
Apart from this festival, Pongal is made by South Indians on auspicious days as an offering to God.
Ven Pongal, also known as Kara Pongal, is a popular dish in South Indian Restaurants. It is often served with some crispy Medhu Vadai on the side.
More about Ven Pongal Recipe
Ven Pongal is a South Indian staple dish where rice & moong dal are cooked together. A delicious tempering of cashew, pepper, curry leaves, ginger and asafoetida roasted in ghee is added to the rice and dal. Ven Pongal is the savory version. The sweet version of this Pongal is called Sweet Pongal or Sakkarai Pongal. The recipe is shared here.
Ven Pongal tastes best with the addition of lots of ghee. That’s typically how we like to have ours. In South India, Temple-style Pongal is very famous. I still remember SaiBaba temple in Chennai serving one of the best Ven Pongal. The texture is creamy, rich and delicious. It’s as velvety as butter. Every time I make Pongal, I aim at this consistency. This comfortable, one-pot meal is perfect for breakfast, lunch or dinner.
Pongal Vada is one combination we never miss when visiting South Indian Restaurants. It’s a match made in heaven and is a great start to the day. It is served with some delicious Sambar and Chutney, elevating the taste.
Ingredients Used to Make Ven Pongal
Rice – Any short grain rice like Seeraga Samba Rice, Ponni Raw Rice, Sona Masuri Rice or Brown Rice can be used. Millet and Quinoa can also be used to make delicious Ven Pongal.
Moong Dal / Pasi Paruppu – Use split Yellow Moong Dal
Ghee – Do not skip ghee for the authentic, rich and creamy Pongal
Cashewnuts – Add great texture and crunchiness to the Ven Pongal.
Whole black Peppercorns – This is where the spice comes from.
Fresh Ginger – Gives a lovely flavour and a little spice.
Cumin seeds – A flavourful ingredient that is always present in Ven Pongal.
Curry Leaves – No South Indian Tadka is complete without these.
How to make Ven Pongal in Instant Pot
Press SAUTE on Instant Pot. Add ghee to the Pot.
Once the Pot becomes hot, add in Cashewnuts. Saute until cashew nuts turn light brown in colour.
Add peppercorns, ginger, cumin seeds, asafoetida, and curry leaves in the same ghee. Saute until the ingredients splutter. Remove and keep it aside.
Next, add the dal and rice. Saute for less than 1 minute till the dal becomes aromatic.
Add water, salt and ghee. Then, mix well.
Set the pot to Manual / Pressure Cook (High Pressure) and the timer to 10 minutes.
Wait for Natural pressure release
Once the pressure has been released, open the lid and mash the dal and rice well.
Add the tadka that we kept aside. Serve the hot ghee pongal with Sambar or Chutney.
How to make Ven Pongal in Stove Top pressure Cooker
Heat the stovetop pressure cooker. Add dal and Saute the dal for a few minutes till the dal turns aromatic. Next, add the rice.
Add water, needed salt, and 1 teaspoon ghee and mix well. Close the lid and put the whistle weight on. Cook for 4 whistles on medium flame. Switch off the flame and wait for pressure to release naturally.
Once the pressure has been released, open the lid and mix the rice and dal mixture well. Mash it well.
Now, in another pan, add ghee and let it become hot. Once hot, add cashews. Once cashew turns golden brown, keep them aside. Add pepper corns, cumin seeds, asafoetida, ginger, and curry leaves to the same pan. Saute for 30 seconds.
Now, add the tempering and cashews to the Pongal mixture. Mix well.
Serve hot with Sambar or Chutney.
Serving Suggestions
Ven Pongal tastes best when served hot. Pongal goes well with Coconut Chutney, Sambar, or Brinjal Gothsu.
Tips & Suggestions
I have used standard measuring cups to measure the ingredients. The ratio is 1: 3.5 which means, (½ cup Rice + ½ cup Dal )1 cup: 3.5 Cups Water. The right consistency of Pongal is that it should be mushy but not watery.
If Vegan, you can skip ghee and use oil in its place. But ghee tastes the best for this recipe.
If you feel salt is less after cooking, add a little salt to some warm water, mix well and then add it to the Pongal. Give a good mix and see.
If you do not like having whole peppercorns, slightly crush them and add them to the Ven Pongal.
I have used an equal amount of dal and rice in this recipe. The ratio is entirely your choice. You can use half a quantity of dal for 1 cup of rice too.
Ven Pongal thickens on cooling. Add some boiling water and adjust consistency before serving. Ven Pongal tastes best when served hot.
Leftover Pongal can be refrigerated. You can reheat it in a microwave and adjust consistency if needed.
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Recipe Card
South Indian Ven Pongal Recipe – Instant Pot & Stovetop
Equipment
- Instant Pot
- Stovetop Pressure Cooker
Ingredients
- ½ cup Rice
- ½ cup Moong Dal
- 1 teaspoon Ghee
- Salt as needed
- 3 & ½ cups Water
For Tempering
- 3 tablespoon Ghee
- 3 tablespoon Cashewnuts
- 1 teaspoon Peppercorns
- 1 teaspoon Cumin seeds
- Curry Leaves Few , chopped
- 1 inch Ginger Chopped
- Asafoetida a Pinch
Instructions
To cook Ven Pongal In Instant Pot
- Press SAUTE (Normal) on Instant Pot. Add 1 & ½ tablespoon ghee to the Pot.
- Once POT becomes hot, add in Cashewnuts. Saute until cashewnuts turn light brown in color.
- In the same ghee, add peppercorns, cumin seeds, ginger, asafoetida and curry leaves. Saute until the ingredients splutter. Remove and keep it aside.
- Next, add the dal and rice.Saute for less than 1 minute till dal becomes aromatic.
- Add water, salt and ghee. Then, mix well.
- Set the pot to MANUAL/PRESSURE COOK(High Pressure) and set timer to 10 minutes.
- Wait for PRESSURE to release NATURALLY.
- Once the pressure has released, open the lid and mash the dal and rice well.
- Add the tadka that we kept aside. Serve hot with Sambar or Chutney.
To cook Ven Pongal In Stovetop Pressure Cooker
- Heat 1 teaspoon ghee in a pressure cooker and add the dal. Saute the dal for few minutes till dal turns light brown or aromatic. Next, add the rice.
- Add water, needed salt, 1 teaspoon ghee and mix well. Close the lid and put the whistle weight on. Cook for 4 whistles on medium flame. Switch off the flame and wait for pressure to release naturally.
- Now in another pan, add ghee and let it become hot. Once hot,add cashews. Once cashew turns golden brown, keep them aside. To the same pan,add cumin seeds, peppercorns, asafoetida, ginger, curry leaves.
- Saute for 30 seconds. Once the pressure has released,open the lid and mix the rice and dal mixture well. Mash it well.
- Serve hot with Sambar or Chutney.
- Now, add the tempering and cashews to the Pongal mixture. Mix well.
Super
Thank you 🙂
Tried this (couple of weeks after pongal, but who cares!) and it came out so well!!
Haha thanks Suj for trying 🙂