Ven Pongal is not only enjoyed during the Pongal festival but is also a regular breakfast staple in many South Indian homes. Ven Pongal recipe contains rice and lentils typically flavoured with black pepper, cumin, ginger, and ghee (clarified butter). It is known for its simplicity, yet it delivers a comforting and flavourful experience. 

Making Ven Pongal at home during Pongal or any special occasion adds a wonderful vibe of celebration. The air is filled with the warm aroma of ghee, the comforting scent of cooking rice and lentils, and the inviting fragrance of spices. From choosing the ingredients for Ven Pongal to serving, it is a sensory journey, connecting you to the festive atmosphere.

Following the age-old Ven Pongal recipe somehow helps make a connection with generations of culture and love. However, not everyone has those traditional grandma's recipes and doesn't know how to make Ven Pongal.

Do not worry! We bring you an easy and delightful Ven Pongal recipe to prepare at home. This recipe is sure to win over your friends and family and make your mornings even more enjoyable.

Let’s look at the ingredients for Ven Pongal, shall we? Each of these is essential to create this scrumptious dish.

Ingredients for Ven Pongal Recipe

To prepare delectable Ven Pongal, you will need:

  • 1 cup rice (preferably short-grain rice like Sona Masoori)
  • 1/2 cup split yellow moong dal (pasi paruppu)
  • 4 cups water (for cooking the rice and lentils)
  • 1/4 cup ghee (clarified butter)
  • 1 teaspoon black peppercorns, crushed or coarsely ground
  • 1 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon grated ginger
  • 1-2 green chillies, finely chopped (adjust to taste)
  • A pinch of asafoetida (hing)
  • 8-10 curry leaves
  • 1 teaspoon salt (adjust to taste)
  • Optional: 1/4 cup cashews for garnishing

Please ensure you have the exact ingredients for Ven Pongal. Now, let's look at how to make Ven Pongal.

How to Make Ven Pongal

Follow the simple steps in this Ven Pongal recipe to create your own batch of this delectable dish:

Step 1: Preparing the Rice and Lentils

  • Wash the rice and moong dal together in a bowl under running water until the water runs clear. This removes any dust or impurities.
  • Soak the rice and lentils in water for about 15-20 minutes. This ensures that they cook evenly, resulting in a well-textured Ven Pongal. After soaking, drain the water and set the rice and lentils aside.

Step 2: Cooking the Rice and Lentils

  • In a large, heavy-bottomed pan or pressure cooker, add the soaked rice and lentils.
  • Pour in 4 cups of water and cook the mixture on medium heat.
  • If using a pressure cooker, cook for 3-4 whistles and then let the pressure release naturally before opening the lid. If using a pan, cook the rice and lentils until they become soft and mushy. Stir occasionally to prevent sticking. Add more water if needed.
  • Once the rice and lentils are cooked, turn off the heat and set the mixture aside.

Step 3: Tempering the Ven Pongal

  • In a separate pan, heat the ghee on medium heat.
  • Add the cumin seeds and let them crackle for a few seconds.
  • Add the crushed black peppercorns, grated ginger, chopped green chillies, and asafoetida. Sauté for a minute or until fragrant.

Step 4: Adding the Curry Leaves and Cashews (optional)

  • Add the curry leaves to the tempered spices and sauté for another minute.
  • If you're using cashews for garnishing, add them to the pan and sauté until they turn golden brown.

Step 5: Combining the Ingredients for Ven Pongal

  • Add the cooked rice and lentil mixture to the pan with the tempered spices, curry leaves, and cashews.
  • Mix well, ensuring the rice and lentils are evenly coated with the spices and ghee.
  • Add salt to taste and stir gently to combine. If the mixture seems too thick, you can add a little water to adjust the consistency.
  • Cook the Ven Pongal on low heat for about 5-7 minutes, stirring occasionally, to allow the flavours to meld together and the dish to reach a creamy consistency.

Step 6: Serving the Ven Pongal

  • Once the dish has reached the desired consistency and the flavours are well combined, turn off the heat.
  • You can serve the Ven Pongal hot or warm, depending on your preference.
  • It is best enjoyed with coconut chutney, sambar, or tomato and onion chutney, which complement the flavours and add an extra layer of deliciousness to the meal.

Tips for Making Perfect Ven Pongal

  1. We suggested short-grain rice in the above Ven Pongal recipe, as it imparts a creamy and rich texture to the dish. Sona Masoori rice is preferred, but you can also use other short-grain varieties.
  2. When cooking the rice and lentils, ensure they become soft and mushy, as this helps to create a smooth and creamy Ven Pongal.
  3. Adjust the green chillies and crushed black peppercorns according to your taste preferences. If you prefer a milder dish, you can reduce the quantities or remove the seeds from the chillies.
  4. Be generous with ghee. It is one of the key ingredients for Ven Pongal as it adds richness and enhances the flavour of Ven Pongal. However, you can adjust the quantity to suit your taste and dietary preferences.

With this easy and delightful Ven Pongal recipe, you can now enjoy the warm and comforting taste of this traditional dish at home. Whether you're looking to diversify your breakfast menu or simply craving a satisfying and nourishing meal, Ven Pongal is sure to impress your taste buds and become a favourite in your household.

Spread the joy of Pongal by sharing this Ven Pongal recipe with friends and family. Let them discover how to prepare Ven Pongal at home.


Ven Pongal FAQs

  1. Can I use other types of lentils for Ven Pongal?

Traditional Ven Pongal recipe suggests using split yellow moong dal, which gives a unique flavour and texture to the dish. You can experiment with other types of lentils, like split pigeon peas (toor dal) or split green gram (green moong dal), but the taste and texture may vary from the traditional recipe.

  1. Can Ven Pongal be made vegan?

Yes, you can make a vegan version of Ven Pongal by substituting ghee with a plant-based oil or a vegan butter alternative. Keep in mind that the flavour profile may change when you use different ingredients for Ven Pongal.

  1. Can I use brown rice or other grains to make Ven Pongal?

Yes, you can use brown rice or other grains like quinoa, millet, or barley to make Ven Pongal. However, the cooking time, texture, and flavour may vary depending on the grain used. Adjust the cooking time and water quantity accordingly, and ensure the grains are cooked to a soft and mushy consistency for a creamy Ven Pongal.

  1. How long can Ven Pongal be stored?

Ven Pongal can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can use a microwave or a pan on low heat, adding a little water if needed to adjust the consistency.

  • Food

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