09 Feb 2024


Rice: 1 cup
Moong Dal (Yellow Lentils): 1/2 cup
Water: 4 cups
Ghee: 2-3 tablespoons
Cumin Seeds: 1 teaspoon
Black Peppercorns: 1 teaspoon, whole or coarsely crushed
Ginger: 1-inch piece, finely chopped
Curry Leaves: 1 sprig
Asafoetida (Hing): A pinch
Cashew Nuts: 2 tablespoons
Salt: to taste


  • Roast Moong Dal: In Vardaan’s Stainless Steel Frypan, dry roast moong dal until aromatic. Let it cool.
  • Wash Rice and Dal: Wash the rice and roasted moong dal together.
  • Cook Rice and Dal: In a stainless steel pot, combine rice, dal, and water. Cook until soft and mushy. If using a pressure cooker, wait for 3-4 whistles.
  • Tempering: In a separate small stainless steel pan, heat ghee. Add cumin seeds, black peppercorns, ginger, curry leaves, asafoetida, and cashew nuts. Fry until cashews are golden brown.
  • Mix with Rice-Dal Mixture: Pour the tempered mixture over the cooked rice and dal. Mix well.
  • Season: Add salt to taste and mix again.


Serve hot, often with a side of coconut chutney or sambar. Ven Pongal is a comforting and hearty dish, commonly enjoyed for breakfast or as a part of festive meals in South India.

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