Last Updated on December 14, 2020 by Chef Mireille
While they are not common here in America, savory grain based breakfasts are popular in India and other Asian countries. Pongal is a four day harvest festival celebrated in the South Indian states of Tamil Nadu and Pondicherry. Additionally, it is celebrated by people of Tamilian decent in Sri Lanka. However, it is not only a festival, it is also a dreamy rice porridge. While the sweet variations are linked directly to the holiday, the savory version is a common breakfast dish any time of year, often accompanied by sambar, a tangy vegetable soup.
Ven Pongal
Cook Time: 30 minutes
Yield: Serves 4
Ingredients:
- 1/2 cup moong dal (split yellow mung beans)
- 2 tablespoons ghee
- 1 cup rice (I used brown rice)
- 2 tablespoons cashews
- 1 teaspoon cumin seed
- 1/2 teaspoon coarsely crushed black peppercorns
- 1 tablespoon finely chopped ginger
- salt, to taste
- 2 strands curry leaves
In a pot, heat 1 tablespoon of ghee. Add dal and roast for a few minutes until golden.
Add rice and 5 cups of water. Bring to a boil. Reduce to a high simmer and cook for 20 minutes, until rice and dal is tender and most of the water is absorbed. It should be a soft and creamy consistency. If it is too dry, add a little more water.
In a skillet, heat 1 tablespoon of ghee. Add cashews and fry for 1-2 minutes, until golden. Add cumin seed, black pepper and ginger. Fry for 1 minute. Add curry leaves and fry for 1 more minute.
Add to pongal and stir to combine. Add salt and stir to combine.
Enjoy Ven Pongal for a South Indian breakfast….with sambar…
or without…
Ven Pongal
Ingredients
- 1/2 cup moong dal split yellow mung beans
- 2 tablespoons ghee
- 1 cup rice I used brown rice
- 2 tablespoons cashews
- 1 teaspoon cumin seeds
- 1/2 teaspoon coarsely crushed black peppercorns
- 1 tablespoon finely chopped ginger
- salt to taste
- 2 strands curry leaves
Instructions
- In a pot, heat 1 tablespoon of ghee. Add dal and roast for a few minutes until golden.
- Add rice and 5 cups of water. Bring to a boil. Reduce to a high simmer and cook for 20 minutes, until rice and dal is tender and most of the water is absorbed. It should be a soft and creamy consistency. If it is too dry, add a little more water.
- In a skillet, heat 1 tablespoon of ghee. Add cashews and fry for 1-2 minutes, until golden. Add cumin seed, black pepper and ginger. Fry for 1 minute. Add curry leaves and fry for 1 more minute.
- Add to pongal and stir to combine. Add salt and stir to combine.
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Wow Mir pongal looks so delicious hats off to you…
Pongal looks absolutely delicious Mir.
nicely made pongal…love the use of brown rice..will try soon..
Nice write and really nice pictures.
Pongal looks yummy.. Good way doing with brown rice ..
This looks delicious and makes a filling meal too.
Wow Mir! Nicely made. Best comfort food for us.
Lovely dish Mir, this is one of my dish for this theme. Will try with brown rice next time, nice and healthy.
Very nicely made pongal.
total comfort food and I like your write up 🙂
What an amazing patter this is! Love the use of brown rice.
Another dish that brings back memories of home is this Pongal. I rarely make it at home, but my mom used to make it very often for breakfast.
Ven pongal has turned out so good Mir, you are a pro at making all these dishes..wonderuful!