Tuesday, March 25, 2014



Many think the South Indian breakfast is made up only of idlis and dosas. We make other items too such as upma, puris, and pongal to name but a few.

Earlier in this blog, I have shared the recipe for the Sweet Pongal, today I present Ven Pongal which is another type of pongal. This is made of rice and moong dal and is a common item for breakfast/tiffin in Tamilnadu.  This recipe is adapted from Jeyashri's Kitchen.

I have served it with sambar today but you can serve it with chutney as well.

  • Raw Rice, 1 cup
  • Yellow Moong Dal, 1/2 cup
  • Ghee, 2 tbsp
  • Cumin Seeds, 1 tsp
  • Black Pepper, 1/2 tsp
  • Salt, to taste
  • Ginger, grated, 1/2 tbsp
  • Curry leaves, a few
  • Milk, 2 tbsp ( optional)
  • Cashewnuts, 10

Wash the rice and dal thoroughly
Transfer to a vessel, add salt and 4-5 cups of water
Place in a pressure cooker and cook for 4-5 whistles
Once the cooker cools, remove the vessel, mash the rice and dal mixture using the back of the ladle add the milk ( if you are using) and mix well. Keep aside.
Heat ghee in a thick bottomed kadhai and when it is hot add the black pepper
When it sizzles, add the cashewnuts and saute on low flame till they become golden in colour
Add the cumin seeds and saute for a few seconds
Add curry leaves and the grated ginger and saute for a few seconds
Now to this add the cooked and mashed rice and dal mixture prepared earlier and mix well
If you want you can add some more ghee and mix well again
Serve hot with sambar or chutney of your choice