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Ven Pongal

Ven pongal is a popular South Indian dish made with rice and lentils. It is typically seasoned with black pepper, cumin seeds, and garnished with cashews and curry leaves. It is often served as a breakfast or a lunch dish and is commonly enjoyed with Brinjal Gothsucoconut chutney and sambar. The dish has a rich and creamy texture, and the combination of flavors makes it a delicious and satisfying meal.

Ven Pongal

Recipe by S Kamala
Recipe rating: N/A
Course: BreakfastCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Learn how to make delicious Ven Pongal, a traditional South Indian dish made with raw rice and dhal. Perfectly paired with Brinjal Gothsu or Coconut Chutney/sambar.


  • Raw rice – 1 cup

  • Green gram dhal – 1/2 cup

  • Fresh ginger – a small piece

  • Asafoetida powder – 2 pinches

  • Jeera (Cumin) – 1 teaspoon

  • Black Pepper – 1 teaspoon

  • Cashew nuts – few

  • Ghee – 1 tablespoon

  • Oil – 1 teaspoon

  • Curry leaves – few

  • Green Chilli – 1 (optional)

  • Salt – 1 teaspoon or as per taste


  • Wash the rice and dal and add 4 and half cups water. Add grated ginger, asafoetida powder, oil, few curry leaves and salt.
  • Pressure cook for 4 to 5 whistles. Once steam has subsided, open the lid of cooker and mash it well using back of a big spoon.
  • In a pan, add the ghee. When it is hot add chopped ginger, asafoetida, pepper and jeera crushed slightly, cashew nuts, curry leaves, green chilli slit into two and fry for a while. Add this to the cooked rice and mix well.

Recipe Video


  • Use half of ginger and asafoetida while cooking the rice and dal. Remaining ginger and asafoetida can be used in seasoning.
  • You can add more ghee if you like it.  However, for one cup rice 1 tablespoon solid ghee is just perfect.
  • Water ratio for Pongal – 1:3 ( rice + dal : water) – For 1 cup rice + 1/2 cup dal, 4 and 1/2 cup water required.  I used 5 cups to get more soft Pongal.
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