Ven Pongal


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Ven Pongal

A traditional dish made during the harvest festival, this recipe from Tamil Nadu is made using our beautiful Pongal rice and tempered with curry leaves, and lots of spices!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Indian
Keyword: #Pongal, #PongalRice, #VeganPongal
Servings: 2 people
Calories: 718kcal
Cost: 200


For the Pongal

  • 1 cup Pongal Rice (soaked for 10 minutes)
  • 1/2 cup Moong Dal (soaked for 5 minutes)
  • 2 cups Water

For the Tempering


Making the Pongal

  • In a pot or pressure cooker add some oil and add the soaked moong dal to it.
  • Over a medium heat, toast the moong dal in the oil for about 1 minute.
  • Add the rice and toast again for a minute.
  • Add the rice and bring to a boil.
  • Season the water with salt and keep stirring at regular intervals.
  • As the rice and dal start cooking, you will need to stir more frequently to make a sticky rice mixture, like khichdi.
  • Once the rice is completely cooked and you're happy with the consistency, turn the heat off and cover the pot to let steam for about 10 minutes.

Making the Tempering

  • In a pan, add the ghee and heat over medium heat.
  • Add the cumin seeds and cook until they are sizzling and crackling.
  • Add the turmeric and cook for about 30 seconds over medium heat.
  • Add the black peppercorns and cook further for about 30 seconds.
  • Add the curry leaves and move them around in the hot ghee vigorously.
  • Add the green chillies and cashews and cook until they are evenly fried.
  • Transfer the pongal rice to you desired bowl and pour this temper over it.


Serving: 100g | Calories: 718kcal | Carbohydrates: 113g | Protein: 22g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 185mg | Potassium: 228mg | Fiber: 9g | Sugar: 3g | Vitamin A: 314IU | Vitamin C: 106mg | Calcium: 97mg | Iron: 4mg
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₹500.00 ₹496 (incl. of tax)

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