Ven Pongal

Ven Pongal
Cooking Time :10-15 mins
Servings :1-2
Level :Low
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  • 1 cup mong dal,
  •  1 cup rice,
  • 3 green chilles,
  • ¼ inch ginger (adrak)
  • 2 teaspoon ghee,
  • 1 teaspoon cumin (jeera) seeds(jeera),
  • A pinch of turmeric (haldi),
  • 1 teaspoon whole black peppers,
  • 1 teaspoon oil,
  • 10 – 15 cashewnuts
  • Salt to taste,
  • 5 pieces of curry leaves (kadi patta) 


  • Add 3 times water (6 cups) and steam until it is overcooked.
  •  Mix 1 cup rice and 1 cup green gram (moong dal)(split mung beans).
  • Cut 3 green chillies and 1/4 inch ginger (adrak) into fine pieces.
  • Take 2 teaspoon clarified butter (ghee) in a fry pan and add 1 teaspoon whole black peppers, and 1 teaspoon cumin (jeera) seeds(jeera).
  • When the peppers burst add chillie and ginger (adrak) pieces and a pinch of turmeric (haldi) powder.
  • You should be cautious while adding the black peppers and green chillie pieces in hot oil.
  • They may burst all over.
  • Therefore use low heat and a deep hollow vessel for this.
  • Add cashewnuts and remove the pan when the cashews are roasted and begin to smell.
  • Add this to cooked dal-rice mix.
  • Add 1/2 teaspoon salt, a sprig of curry leaves (kadi patta) and mix well.
  • Add some clarified butter (ghee) while serving. 

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Exchange recipes from mothers
from different parts of the country.
Its really simple!