Ven Pongal served in a black bowl and topped with sambar and chutney. A multi colored napkin is on the side along with a half visible bowl of coconut chutney.
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Ven Pongal Recipe

Ven Pongal Recipe - This south Indian breakfast made from rice and lentils is a great way to start your day. Pair it with sambar and chutney for a complete gastronomical experience.
Course Breakfast
Cuisine Indian
Keyword Festival food, Pressure cooker, South Indian, Authentic
Method Instant Pot
Diet Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 254
Author Anushree Shetty

Ingredients

Instructions

  • Wash and rinse the dal and rice using a colander and set aside.
  • Set the Instant Pot to 'Saute' mode and adjust the setting to 'More'. When the display reads 'Hot', add ghee.
  • Once the ghee heats up, add cumin seeds and black peppercorns. As the cumin seeds start to splutter, add curry leaves, asafoetida, green chilies, ginger, and cashews.
  • ¬†When the cashews turn golden brown, add rice and dal and mix well. Saute them for a minute or two before adding water and salt. Mix well. Close the vent and set it to the sealing position.
  • Pressure cook under high pressure or use the Porridge mode and set it for 10 minutes.
  • Once cooking is complete, allow the pressure to release on its own before opening the lid.
  • Mix well and serve immediately with sambar and coconut chutney.

Notes

  1. Reheating instructions - To reheat refrigerated Ven Pongal, add a couple of tablespoons of water, mix well and microwave it for a minute.
  2. Vegan - Replace ghee with coconut oil
  3. If you prefer the traditional way of adding the tempering at the end, follow this process.
    • Pressure cook roasted dal and rice along with ginger and salt in a pressure cooker.
    • The next step would be the tempering process - cumin seeds are added to hot ghee and when it starts to splutter cashews, curry leaves, asafoetida, green chilies, peppercorns are added to it.
    • Saute them for about or so before pouring it over Pongal.

Nutrition

Serving: 1bowl | Calories: 254kcal | Carbohydrates: 36g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 430mg | Potassium: 54mg | Fiber: 2g | Vitamin A: 35IU | Vitamin C: 4.2mg | Calcium: 25mg | Iron: 1.2mg