Irresistible Ven Pongal Recipe: A Comforting Delight

If you’ve never experienced the warm embrace of a steaming bowl of ven pongal, you’re missing out on a culinary hug that wraps you in comfort and joy. Imagine creamy, spiced rice mingling with golden ghee, peppered with crunchy cashews and fragrant curry leaves—each bite is like a cozy blanket on a rainy day.

Now, let me take you back to my first encounter with this dish. It was a chilly winter morning, and the aroma wafting from the kitchen drew me in like a moth to a flame. My grandmother stood there, orchestrating the delightful chaos, as she balanced spices in one hand while stirring the pot with the other. Each spoonful I tasted felt like a warm memory being created, making it an essential part of my family’s festive gatherings.

I still remember my friends’ faces when I served them this dish for the first time—there were gasps of delight followed by requests for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Rice: Use short-grain rice like sona masoori for that perfect sticky texture.

• Split Yellow Moong Dal: A must-have addition that adds protein and creaminess.

• Ghee: This heavenly clarified butter brings richness and depth; don’t skip it!

• Curry Leaves: Fresh curry leaves elevate the flavor profile significantly; use them generously.

• Cashews: Toasted cashews add crunch and nutty goodness that pairs perfectly.

• Black Pepper and Ginger: For that gentle kick of heat that warms your soul.

• Salt: Just enough to enhance all those beautiful flavors without overpowering them.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Dal and Rice: Start by rinsing one cup each of rice and moong dal under cold water until it runs clear. This step helps remove excess starch for better texture.

Toast the Moong Dal: In a dry skillet over medium heat, add your rinsed dal. Stir gently until it turns slightly golden and emits a nutty aroma—this should take about 3-4 minutes.

Add Water and Cook: Transfer the toasted dal into a pressure cooker along with 4 cups of water. Seal it up and cook on high pressure for about 4 whistles or roughly 10 minutes.

Sauté Spices in Ghee: In a separate pan, melt 3 tablespoons of ghee over medium heat. Add mustard seeds; once they splutter, toss in cumin seeds, curry leaves, grated ginger, and black pepper for an aromatic medley.

Combine Everything Together: Once your pressure cooker cools down naturally, open it up carefully. Mash the rice-dal mixture lightly before adding sautéed spices along with salt to taste. Mix well until everything is beautifully combined.

Serve Hot!: Pour into bowls while still warm, garnishing with more fried cashews on top for that extra crunch. Enjoy this delightful dish!

Now you’re all set to create your own mouthwatering ven pongal! So gather your ingredients and let’s get cooking!

Perfecting the Cooking Process

Start by roasting the moong dal until golden, then combine it with rice and water in a pressure cooker. This sequence enhances flavor and ensures perfect cooking.

Add Your Touch

Feel free to customize your ven pongal with vegetables like peas or carrots. Adding ginger and black pepper can elevate its aroma and flavor profile.

Storing & Reheating

Store leftover ven pongal in an airtight container in the fridge for up to three days. Reheat in a microwave or on the stovetop with a splash of water to restore creaminess.

Sharing this ven pongal recipe always brings back memories of cozy family breakfasts where laughter filled the air as we enjoyed this delightful dish together.

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Ven Pongal

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• Author: Ethan Brooks
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Experience the heartwarming flavors of ven pongal, a traditional South Indian dish that blends creamy rice and moong dal with aromatic spices. Perfect for breakfast or as a comforting dinner option, this easy-to-make recipe is enhanced with ghee, crunchy cashews, and fragrant curry leaves, making it a delightful choice for any occasion.

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Ingredients

Scale 1x2x3x

• 1 cup short-grain rice (sona masoori)
• 1 cup split yellow moong dal
• 3 tablespoons ghee
• 10 fresh curry leaves
• ¼ cup cashews (toasted)
• 1 teaspoon black pepper (whole)
• 1 teaspoon grated ginger
• Salt to taste
• 4 cups water

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Instructions

1. Rinse rice and moong dal under cold water until clear to remove excess starch.
2. In a dry skillet, toast the moong dal over medium heat until golden and nutty (3-4 minutes).
3. In a pressure cooker, combine toasted dal, rice, and water. Seal and cook on high pressure for approximately 10 minutes (4 whistles).
4. In a separate pan, melt ghee over medium heat. Add mustard seeds; once they splutter, add cumin seeds, curry leaves, ginger, and black pepper to sauté.
5. Allow the pressure cooker to cool naturally before opening. Mash the rice-dal mixture slightly and mix in the sautéed spices and salt until well combined.
6. Serve hot in bowls garnished with additional toasted cashews.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Pressure Cooking
• Cuisine: South Indian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 0g
• Sodium: 20mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 30mg

Keywords: Customize your ven pongal by adding vegetables like peas or carrots. For added flavor, use fresh ginger and adjust the amount of black pepper according to your spice preference. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat with a splash of water for creaminess.