Ven Pongal

Smashed seasoned rice and lentils seasoned with cumin and pepper


  • 3/4 cup raw rice
  • 1/2 cup moong dal
  • 1 tablespoon pepper corns
  • 1/2 tablespoon pepper cumin powder
  • 1 teaspoon ginger, grated
  • 4 tablespoons cashew nuts
  • 4 tablespoons ghee (clarified butter)
  • few curry leaves
  • Salt as per taste


  1. Pressure cook washed rice and dal together with excess water till rice is smashed and mushy.
  2. Heat Ghee in a pan. Splutter peppercorns. Roast cashews.
  3. Turn off the flame and then add pepper-cumin powder.
  4. Add this tempering to the cooked rice.
  5. Adjust consistency with warm water. It should be slightly thicker than porridge.
  6. Serve it warm with ghee topped on it and coconut chutney

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