VEN PONGAL – Milagu Pongal


Pongal is prepared with raw rice and moong dal as main ingredient. Ven pongal is a traditional recipe and it is mostly offered in many Hindu temples. It is easy and quick breakfast recipe.



AUTHOR : Dimple                     CUISINE : South Indian
COURSE :  Main Dish                YIELD : 2-3  serving


  • Raw rice – 1 cup
  • Split Yellow Moong dal – 1/2 cup
  • Water – as required
  • Salt – as required

For Tempering :

  • Ghee – 2 Tbsp
  • Cumin seeds – 2 Tsp
  • Black Pepper – 2 Tsp
  • Curry leaves – 1 string
  • Ginger – 1 inch
  • Hing – small pinch
  • Cashew nuts – 6-10


  1. Wash and soak rice for 15-20 min.
  2. Dry roast moong dal until it gives good aroma(about 3 min). Color should not change.
  3. Add this with the soaking rice.
  4. Crush pepper roughly.
  5. Grate ginger.


  1. Place a pressure cooker on medium heat. Add 1 Tbsp ghee.
  2. Temper with cumin, pepper, ginger, hing and curry leaves.( I didn’t use curry leaves today)
  3. Saute once. Add 3.5 cups water.
  4. Drain rice and dal. Add this to boiling water.
  5. Cook for 3 whistles.
  6. Roast cashew nuts in ghee.
  7. When pressure is released open and add salt and cashew nuts.
  8. Mix well and serve hot.


  • Adding a Tbsp of ghee on the top will be delicious.
  • You can cook rice and dal in pressure cooker. And pour tempering on the top and mix it.
  • You can use whole pepper. But crushed pepper will enhance the flavor.

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Step by Step procedure with pictures :


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