Ven pongal, also called khara pongal, is a savoury Tamil breakfast made by cooking rice and moong dal together until soft and creamy, then tempering with ghee, black pepper, cumin, ginger, cashews and curry leaves. It is made on the festival of Pongal and offered in temples, but it is equally an everyday comfort breakfast.
The texture is soft and porridge-like, while the flavour is mild yet aromatic, with the warm heat of black pepper and the richness of ghee. Cashews add crunch, and ginger and curry leaves provide freshness. It is wholesome, easy to digest and deeply satisfying. It is ideal for cold mornings.
Ven pongal is served with coconut chutney, sambar and medu vada. Temple-style pongal uses generous amounts of ghee, which makes it especially rich. In many homes, pongal is made on weekends when there is time to enjoy a slow breakfast. It is also offered at temples, where it is served on leaves as prasadam.
At a glance
| Region | Tamil Nadu |
|---|---|
| Cuisine | Tamil |
| Diet | Vegetarian |
| Course | Breakfast |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Total time | 35 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | rice / moong dal / ghee / black pepper |
Ingredients
- 1 cup raw rice
- 1/2 cup moong dal
- 5 cups water
- 1 tsp salt
- 4 tbsp ghee
- 1 tsp black peppercorns, lightly crushed
- 1 tsp cumin seeds
- 1 inch ginger, finely chopped
- 10 cashews
- 15 curry leaves
- A pinch of asafoetida
Method
- Dry roast the moong dal in a pan on low heat for 2-3 minutes until fragrant and slightly golden.
- Wash the rice and dal together and pressure cook with water and salt for 4-5 whistles until very soft.
- Mash the rice and dal lightly with a ladle until creamy. Add a little hot water if it is too thick.
- Heat ghee in a small pan on medium. Add cashews and fry until golden.
- Add pepper, cumin, ginger, curry leaves and asafoetida and cook for 30 seconds.
- Pour the tempering over the pongal and mix well. Serve hot.
Tips
- Roasting the moong dal adds a nutty flavour.
- Pongal thickens as it cools; add hot water to loosen.
- Be generous with ghee for temple-style richness.
Serve with
Coconut chutney, sambar and medu vada.