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Ven Pongal Recipe

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Eesha enjoys writing about Indian culture, cooking, celebrations, and traditions.


Ven Pongal, also known as Pongal, is a traditional South Indian breakfast recipe made with raw rice and moong dal. Ven Pongal has high importance in South Indian culture that a festival called "Pongal" (named after the dish) is celebrated in Tamil Nadu, a state in India, during which people prepare this dish as a mark of tradition.

Pongal is a quick eat, one pot recipe that has got high amount of protein content. The main highlight of this dish is that you don't have to spend time cutting the veggies as it is a no veggie recipe.

Cook Time

Prep timeCook timeReady inYields

5 min

20 min

25 min

2 servings

This Ven-Pongal Is

* Rich in proteins.

* One-pot recipe.

* No veggies dish.

* Traditional-healthy breakfast.

* Quick and easy recipe.


  • 3 tablespoons ghee
  • 1/2 cup raw rice (pachari)
  • 1/2 cup moong dal
  • 3 cups water
  • 1 teaspoon crushed pepper
  • 1 teaspoon crushed jeera
  • 1 tablespoon crushed cashew (optional)
  • salt as per taste


  1. In a pressure cooker heat 1 tbsp ghee and add a handful of crushed cashews. Saute the cashews on low flame, and set it aside once the colour changes to golden brown.
  2. To the same vessel, add 2 tbsp of ghee, add crushed pepper, crushed jeera, and saute it well for 30-45 seconds or till the aroma spreads.
  3. Now add in ½ cup of cleaned raw rice and ½ cup of cleaned moong dal and saute it well for about a minute.
  4. To this mixture, pour in 3 cups of water, some salt, and stir it well. Caution- The water should give a strong flavour of salt when tasted.
  5. Cover the vessel and pressure cook for five whistles on medium to high flame.
  6. Once the pressure settles, add in the fried cashews and serve it hot with sambar or white chutney.
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© 2020 Eesha N


Liza from USA on September 25, 2020:

I remember celebrating Pongal festival with my friends while we were studying at university. In Malaysia, celebrate almost every cultural festival or holiday. If I'm not mistaken, we cooked the rice in a clay pot outside our campus. It was fun! Thanks for sharing the recipe because I almost forgot it.

Danny from India on September 21, 2020:

Eesha, I have tasted this dish, and it is not only delicious but very healthy too. It is also filling and can be eaten at any time of the day.

I had the readymde pongal from MTR Foods.

Linda Crampton from British Columbia, Canada on September 20, 2020:

This sounds like a very nice breakfast. I like the idea of adding jeera, or cumin as it's called where I live. I think that would add a lovely flavor to the dish. Thank you for sharing the recipe.

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