Ven Pongal

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…

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Ven Pongal

Cook Time30 minutes mins

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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