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Ven pongal

Ven pongal


  • 100 grams of rice.
  • 60 grams moong dal.
  • Half tbsp cumin seeds.
  • One eight tsp asafeotida.
  • 1 inch chopped ginger.
  • 3 cups water as per required.
  • salt to taste. 

For Tempering: 

  • One tsp cumin seeds.
  • One tsp black pepper.
  • One spring curry leaves.
  • Some cashews nuts.
  • Little amount of ghee. 


cooking rice & moong lentils: 

  • Heat a small pan or a small kadai and add the moong lentils.
  • On a low fire thrilling frequently roast the moong lentils till it become aromatic and rinse it.
  • Add Half cup rice in the bowl with roasted moong dal.
  • rinse both rice and roast moong dal a couple of period with water.
  • Drain it well and then add them in a pressure cooker.
  • Add the required ingredients - ½ tsp cumin seeds, ⅛ tsp asafeotida, 1 tsp chopped ginger, also add salt to taste. Crush the cumin seeds in the palm and then for the aroma.
  • Pour 3 cups of water, Cooks quickly in 2 to 3 whistles, then add 2 to 2.5 cups of water.
  • Pressure cook on a medium to high flame for for enough whistles.
  • Let the pressure stay down on its own. If the pongal has a consistency like of pulao, Then add 1 cup hot water and mix very well. both the rice and the moong dal should be cooked very well. 


  • Take a small pan, Heat 3 tbsp of ghee.
  • Add 1 tsp cumin seeds, Then add 10 to 12 cashews, Fry till become light golden, Then add 1 tsp black pepper and 11 to 12 curry leaves. Stir well and fry till the curry leaves become crispy.
  • The black pepper should also well cooked, Now pour this on the pongal(mix well).
  • cover with the lid and wait for 5 to 6 min. It result aroma to stay in.
  • Serve ven pongal hot with coconut chutney or sambar.