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Ven Pongal – Quick & Easy South Indian Breakfast Youtube Recipe

Ven Pongal is a South Indian breakfast dish, traditionally made during Pongal, the annual harvest festival of the Tamil community in South India. Made with white rice, yellow moong dal, curry leaves and ghee, this hearty and healthy recipe is quick and easy to make. Using a pressure cooker or instant pot, you can whip up fresh ven pongal in about 45 minutes!

Watch our recipe video for step by step instructions on how to make our Ven Pongal recipe. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Ven Pongal calories and nutrition information, see the recipe card below. We also have an option to view our easy ven pongal recipe in hindi.

Prep Time5 minsCook Time40 minsTotal Time45 mins
DifficultyBeginner

Ingredients:

Split Yellow Moong Dal - 1 cup
Short Grain White Rice - 1 cup
Ghee - 5 Tbsp
Cumin Seeds - 2 tsp
Black Pepper Corn - 1 tsp (lightly crushed)
Green Chilies - 3 (slit lengthwise)
Ginger - 2 tsp (chopped /grated)
Curry Leaves - 1.5 - 2 stalks (20-25)
Cashews - 20 qty
Hing (asafetida) - 1/4 tsp
Water - 6 cups

Instructions:

Preparing the Moong Dal & Rice:

1) In a pressure cooker over high heat (or Instant Pot on sauté mode), roast 1 cup of split yellow moong dal for 2-3 minutes until fragrant with a nutty aroma.

2) Transfer the roasted dal to a bowl or strainer. Add 1 cup of short grain white rice, and wash the rice and dal together very thoroughly. Set aside.

Making Ven Pongal In A Pressure Cooker or Instant Pot:

1) In a pressure cooker over medium / high heat (or Instant Pot on sauté mode), heat 5 tbsp of ghee.

2) Once the ghee is melted and hot, add 2 tsp cumin seeds, 1 tsp lightly crushed black peppercorn, 1/4 tsp hing powder, 20-25 medium curry leaves, and about 20 cashews.

3) Sauté for 1-2 minutes until the cashews are lightly golden. Remove a few tablespoons of tempering for garnish and set aside.

4) Add 2 tsp finely chopped or grated ginger and 3 green chilis slit lengthwise. Sauté for 1-2 minutes.

5) Add the washed rice and dal to the pressure cooker, and sauté for 2-3 minutes in the tadka.

6) Add 6 cups of water and a big pinch of salt. Mix well.

7) Close the lid to your pressure cooker (or instant pot).

8) If using a pressure cooker, cook on high until the first whistle, then reduce the heat to medium and cook for 3 additional whistles. After the last whistle, turn off the heat and let the pressure release naturally (about 20 minutes).

9) If using an Instant Pot, change the setting to rice mode (low pressure cooking for 12 minutes). After it beeps, let the pressure release naturally for 10 minutes before releasing the remaining pressure.

10) Once the cooking has completed and your pot is open, mix and mash the Pongal together very thoroughly.

11) Garnish with reserved tadka and fresh grated coconut.

Enjoy this Ven Pongal breakfast with a side coconut chutney!

Ingredients

 Split Yellow Moong Dal - 1 cup
 Short Grain White Rice - 1 cup
 Ghee - 5 Tbsp
 Cumin Seeds - 2 tsp
 Black Pepper Corn - 1 tsp (lightly crushed)
 Green Chilies - 3 (slit lengthwise)
 Ginger - 2 tsp (chopped /grated)
 Curry Leaves - 1.5 - 2 stalks (20-25)
 Cashews - 20 qty
 Hing (asafetida) - 1/4 tsp
 Water - 6 cups

Directions

Preparing the Moong Dal & Rice:
1

1) In a pressure cooker over high heat (or Instant Pot on sauté mode), roast 1 cup of split yellow moong dal for 2-3 minutes until fragrant with a nutty aroma.

2

2) Transfer the roasted dal to a bowl or strainer. Add 1 cup of short grain white rice, and wash the rice and dal together very thoroughly. Set aside.

Making Ven Pongal In A Pressure Cooker or Instant Pot:
3

1) In a pressure cooker over medium / high heat (or Instant Pot on sauté mode), heat 5 tbsp of ghee.

4

2) Once the ghee is melted and hot, add 2 tsp cumin seeds, 1 tsp lightly crushed black peppercorn, 1/4 tsp hing powder, 20-25 medium curry leaves, and about 20 cashews.

5

3) Sauté for 1-2 minutes until the cashews are lightly golden. Remove a few tablespoons of tempering for garnish and set aside.

6

4) Add 2 tsp finely chopped or grated ginger and 3 green chilis slit lengthwise. Sauté for 1-2 minutes.

7

5) Add the washed rice and dal to the pressure cooker, and sauté for 2-3 minutes in the tadka.

8

6) Add 6 cups of water and a big pinch of salt. Mix well.

9

7) Close the lid to your pressure cooker (or instant pot).

10

8) If using a pressure cooker, cook on high until the first whistle, then reduce the heat to medium and cook for 3 additional whistles. After the last whistle, turn off the heat and let the pressure release naturally (about 20 minutes).

11

9) If using an Instant Pot, change the setting to rice mode (low pressure cooking for 12 minutes). After it beeps, let the pressure release naturally for 10 minutes before releasing the remaining pressure.

12

10) Once the cooking has completed and your pot is open, mix and mash the Pongal together very thoroughly.

13

11) Garnish with reserved tadka and fresh grated coconut.

14

Enjoy this Ven Pongal breakfast with a side coconut chutney!

Ven Pongal – Quick & Easy South Indian Breakfast Youtube Recipe
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