Ven Pongal

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Last Updated on December 14, 2020 by Chef Mireille

Pongal -edit

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.

Rice Lentil -edit

Enjoy Ven Pongal for a South Indian breakfast….with sambar…

Ven Pongal, Indian Breakfast recipe

 

or without…

Pongal Breakfast -edit

 

Ven Pongal, Indian Breakfast recipe
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Ven Pongal

Cook Time30 mins

Ingredients

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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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Pavani

    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.

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