Ven Pongal is a South Indian Family Favorite Breakfast recipe made with rice and lentils. This is also offered as prasad or bhog in South Indian Temples and made especially for the South Indian harvest festival called Pongal in January. The blog post contains step-wise Instructions to cook Pongal in both Stove Top Pressure Cooker and Instant Pot.
Ven Pongal Recipe is an easy one pot South Indian Savory Rice and Lentils dish that comes together in 30 minutes. Traditionally consumed as breakfast, this also makes a hearty weeknight meal for the family. It tastes best when served with Chutney and Sambar OR you could serve the Pongal drizzled with an extra spoonful of ghee on top.
Born and raised in a South Indian Family, I would be always partial towards a bowl of piping hot pongal and chutney as weekend breakfast or brunch. It is absolutely heavenly and ridiculously easy to make with very basic ingredients.
If you visit South India, Pongal is a staple breakfast served in hotels or restaurants as early as 6.30am. I am not kidding!
Not only served as breakfast or brunch, this humble dish is also a popular temple prasadam in Southern States of India and is specially made for Pongal or Thai Pongal (South Indian Harvest Festival) in the month of January (coincides with Makar Sankranti).
Before we proceed to the recipe, let me clear some of your doubts about this dish and recipe in particular. Do read if you share a keen interest in knowing about traditional food, Indian regional cuisine and culture.
Jump to:
- About Pongal Festival
- What is Ven Pongal made of?
- Ingredients
- How to make Instant Pot Ven Pongal
- How to make Ven Pongal in Pressure Cooker
- Additional Tips
- Is Ven Pongal Healthy?
- Are Ven Pongal and Khichdi the same?
- Leftovers / Storage
- Side Dish or Accompaniments for Ven Pongal
- Other South Indian Rice Varieties
- Ven Pongal Recipe (Instant Pot + Stove Top)
Video Recipe
About Pongal Festival
Pongal is one of the most important festivals celebrated in South India. The festival is dedicated to the Hindu Sun God, “Surya” and also marks the beginning of Uttarayana (the 6 month transition phase of the Sun Northwards).
Along with South India, this day is celebrated as Makar Sankranti in Western parts like Maharashtra and Gujrat, Lohri in Punjab amongst Hindus and Sikhs and Bihu by the Assamese Community.
The name “Pongal” means boiling over or overflowing. In olden days, when space was not a constraint and it was the age of “joint families”, Pongal festival was celebrated in a huge courtyard. They would purchase new vessels or Ponga Pannai that are usually mud / clay vessels and cook over a chulha.
But now a days, its mostly steel or brass utensils. Tieing of the fresh turmeric plant around the vessel is a must and drawing figurines of “sun” and “moon” with a chuna / limestone paste, signifying the importance of the sun and moon in our life.
Rice is cooked in the vessel and is allowed to pour over or pongu with all the members in the background shouting Pongal O Pongal. The rice is then cooked and served to all as part of lunch. Sweet and Savory i.e. Sakkarai Pongal and Ven Pongal both are made.
What is Ven Pongal made of?
As mentioned earlier, Ven Pongal in simple terms means cooked rice and lentils. It is a savory preparation of Rice (short grain rice variety) and Lentils (yellow moong dal).
This humble dish is prepared using ghee or clarified butter and contains spices like black pepper, cumin, ginger and aromatic curry leaves.
The consistency of pongal is mushy and soft. That is precisely the reason why it is South Indian Comfort Food. No one is a fan of dry pongal and hence the rice to water ratio plays an important role here.
Ven Pongal can be eaten straight off the pan without any sides. However, a bowl of chutney and sambar does wonders to the dish.
Ingredients
Pongal consists of 2 key ingredients – Rice (short grain variety preferably) and Lentils (Yellow Moong Dal, Yellow Lentils split and skinned green gram, Pasi Paruppu (Tamil).
The lentils are slightly roasted to get rid of the raw smell and then soaked along with rice. Both rice and lentils are cooked together and not separately.
GHEE - This dish is made entirely using Ghee or Clarified butter. It tastes rich yet comforting. If you follow a Vegan diet, use neutral flavor oil instead of ghee.
CONSISTENCY - The quantity of water (mentioned in the recipe card below) is for the perfect conssitency that is served in restaurants, made at home and during festivals too.
Feel free to add extra water if you enjoy more like a porridge consistency. This is perfect for days when you are feeling under the weather. The black pepper and ginger in the pongal really helps.
Please note that I have provided Step-wise Instructions for both (1) Stove Top Pressure Cooker (2) Instant Pot. I am sincerely hoping you try this recipe and share your feedback with us.
How to make Instant Pot Ven Pongal
Switch on Saute Mode, Dry Roast Yellow Moong Dal until you get a nice aroma. Remove the dal onto a bowl. Switch off Saute Mode.
Wash and Soak the yellow moong dal with rice for 15 minutes.
Switch on Saute Mode, add ghee, cumin seeds, peppercorns, ginger, cashews and curry leaves. Remove some tempering aside in a small bowl to add later.
Add the washed and soaked rice and lentils (drain the water used for soaking) with fresh water and salt to taste. Cancel Saute Mode.
Close the Instant Pot Lid, cook on High Pressure for 12 minutes. Allow Natural Pressure Release (NPR) for 10 mins and release the balance pressure manually.
Open the Instant Pot Lid, add the tempering and serve immediately.
How to make Ven Pongal in Pressure Cooker
Dry Roast Yellow Moong Dal. The dal doesn't need to brown. Just roast until you get a nice aroma.
Wash and Soak the yellow moong dal with rice for 15 minutes.
Pressure cook the lentils with salt. The rice and lentils should be soft and mushy.
In a pan, add ghee, cumin seeds, peppercorns, ginger, cashews and curry leaves. Once the cashews have roasted, add the tempering to the cooked rice and lentils. Mix well and serve.
The Recipe is made with Gluten Free ingredients - Rice and Dal. However, hing or asafoetida is added here. You can skip the same for gluten free version. It is not, however, Vegan as it contains Ghee or Clarified butter.
Additional Tips
- Black Pepper - You can add whole peppercorns or lightly roast, coarsely crush them and add. Adjust the quantities of pepper and ginger in case you find it too spicy.
- Rice Variety - Ven Pongal is made using White Short Grain Rice. Sona Masuri, Organic Hand pounded rice, Kolam, Ponni rice are all great options. These are available at Indian stores in US / UK or local supermarkets / grocery stores in India. You can also use Basmati Rice for the recipe. The quantity of water does not change.
- Brown Rice - In case you are using brown rice, increase the pressure cook time to 22 minutes in the Instant Pot. For Stove Top pressure cooker, soak the rice for 30 minutes and pressure cook for extra 2-3 whistles.
- You can add an extra 1 and 1/2 glass of water to make it into a soupy consistency. This is especially great for kids and adults when feeling under the weather.
Is Ven Pongal Healthy?
I am not a certified nutritionist to make health claims about this dish.
The recipe is basically made with rice and lentils and cooked in ghee. While the amount of ghee can be a bit much, pongal is always served in small portions as it is quite filling.
Are Ven Pongal and Khichdi the same?
The ingredients for Ven Pongal and Dal Khichdi may seem familiar but they taste quite different. Dal Khichdi uses Onion and Garlic too at times whereas Ven Pongal is made without Onion or Garlic and uses black pepper and ginger as the only spice elements.
Leftovers / Storage
The dish is best eaten piping hot. As the dish cools down, you may notice that it is slightly dry.
Store leftovers in an airtight container. It can be re-heated in a microwave with a teaspoon of ghee and eaten.
I have never frozen this dish so wouldn't be able to provide any inputs.
Side Dish or Accompaniments for Ven Pongal
In restaurants, especially in South India, Pongal is served with a Vadai or Medu Vada, Sambar and Chutney.
For Weddings, Pongal is usually served with Kathirikai Gothsu which is a spicy, tangy gravy with eggplants and freshly ground masala.
Everyone has their favorites when it comes to accompaniments. Mine is the gothsu and chutney while my husband favors the Sambar and Chutney combo.
Fun Fact - As part of our wedding menu, we requested the caterer to serve pongal for breakfast with all our favorite accompaniments.
Below are some of our favorite accompaniments and recipes on the blog that would pair wonderfully well with Pongal.
Thakkali Chutney (Spicy Tangy Tomato Chutney) that tastes really good with hot Pongal. Since the chutney has shallots, the combination is a perfect weekend breakfast.
Kothamalli Chutney – Instead of simple coconut chutney, you can add some coriander leaves and make it more aromatic.
Pudina Chutney – Mint leaves and lentils chutney go superbly well with Pongal. Brings out a burst of flavors in your mouth and the mint aids in digestion too.
Sambar - Stew with Vegetables and Lentils
Other South Indian Rice Varieties
Kovil Puliyodharai or Temple Style Tamarind Rice Recipe
This post has been updated (originally posted in January 2018) with step by step pictures, photos and plenty of tips.
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Ven Pongal Recipe (Instant Pot + Stove Top)
Equipment
- Stove Top Pressure Cooker
- Instant Pot
Ingredients
- ¾ cup Rice Check Notes below
- ½ cup Yellow Moong dal Yellow Lentils / split and skinned green gram / Pasi Paruppu (Tamil)
- 4 ½ cups Water plus extra as required for soaking
- 2 tbsp Ghee or Clarified Butter
- ½ tsp Jeera or Cumin Seeds
- A pinch of Asafoetida or Hing
- 1 tbsp Black Peppercorns See Notes Below
- 1 tsp Ginger finely chopped or grated
- 7 Cashews (roughly chopped)
- Few Curry leaves
- Salt to taste
Instructions
Stove Top Instructions
- Heat a pan and dry Roast 1/2 cup of Yellow Moong Dal until you get a nice aroma. Note - Do not roast them until brown.
- Wash and Soak the roasted yellow moong dal with rice for 15 minutes.
- After 15 minutes, drain the water, rinse. Pressure cook the rice and lentils with 4 & 1/2 cups of water along with salt to taste.
- Once the pressure cooking is complete, release the pressure, remove the whistle, open the lid and slightly mash the rice and lentils using the back of your spoon (important step to be done when the rice and dal is hot).
- Prepare for tempering - Heat a small pan, add ghee, cumin, peppercorns, ginger, cashews and curry leaves.
- Once the nuts have roasted, pour the tempering over cooked rice and lentils. Mix and serve.
Instant Pot Instructions
- Switch on Sauté Mode, Dry Roast Yellow Moong Dal until you get a nice aroma. Remove the dal onto a bowl. Switch off Sauté Mode.
- Wash and Soak the yellow moong dal with rice for 15 minutes.
- Switch on Sauté Mode, add ghee, cumin seeds, peppercorns, ginger, cashews and curry leaves. Remove some tempering aside in a small bowl to add later.
- Add the washed and soaked rice and lentils (drain the water used for soaking) with 4 1/2 cups of water and salt to taste. Cancel Sauté Mode.
- Close the Instant Pot Lid, Cook on High Pressure for 12 minutes. Allow Natural Pressure Release (NPR) for 10 mins and release the balance pressure manually.
- Open the Instant Pot Lid, add the tempering and serve immediately.
Video
Notes
- Rice Variety - Ven Pongal is made using White Short Grain Rice. Sona Masuri, Organic Hand pounded rice, Kolam, Ponni rice are all great options. These are available at Indian stores in US / UK or local supermarkets / grocery stores in India. You can also use Basmati Rice for the recipe. The quantity of water does not change.
- The lentils are slightly roasted to get rid of the raw smell and then soaked along with rice. Both rice and lentils are cooked together and not separately.
- Brown Rice - In case you are using brown rice, increase the pressure cook (high) time to 22 minutes in the Instant Pot. For Stove Top pressure cooker, soak the rice for 30 minutes and pressure cook for extra 2-3 whistles.
- You can add an extra 1 and 1/2 glass of water to make it into a soupy consistency. This is especially great for kids and adults when feeling under the weather.
- Black Pepper - You can add whole peppercorns or lightly roast, coarsely crush them and add. Adjust the quantities of pepper and ginger in case you find it too spicy.
- Ghee - This dish is made using Ghee or Clarified butter. It tastes rich and comforting. If you follow a Vegan diet, use neutral flavor oil instead of ghee.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
Love this pongal... Lovely clicks.. Happy Pongal dear
Thanks dear. Wishing you and family a very happy Makar Sankranti.
Thank you so much dear
Happy Pongal Vidya, enjoy!
Thanks dear. Wishing you Happy Lohri!
This looks so lipsmackingly delicious! Love to dig a spoon into this...
Thanks dear, This is South India's response to Risotto, I always believe. Rich and creamy, every morsel tastes heavenly. Will definitely treat you the next time you visit home.
Awsomee recipe.Perfect restaurant style pongal everytime.Have tried a lottt of recipes but yours is just perfect.
Hi Aparoopa,
Thank you so much for your generous feedback. Appreciate it.
Do try our other South Indian recipes.
Cheers
Vidya
Happy Pongal... ?
Best Wishes to you and family!
Happy Pongal Vidya! Great elaboration of this lovely festival 🙂
Wishing you a happy Pongal / Makar Sankranti as well. Glad you liked the post!
love this, nice, Happy pongal
thank you so much and wish you the same!
Lovely Pongal recipe
Thank you so much.
Love ven pongal and this one looks soo tempting dear!!!
Same here dear. Comfort food!
I had this pongal only once and I loved it...Now i have the recipe..will give it a try..lovely pictures..
Simple ingredients make awesome food! Thank you so much!
The husband and I love venn pongal. I make it slightly more runny, though, with just black pepper powder and no whole peppercorns. Your version looks great, too. 🙂
I guess Ven Pongals for South Indians are always a fav. thank you so much for stopping by.
Nearly 14 years ago when I had just moved to Bangalore with my daughter, after a long day of setting up the apartment and getting to know the area, the only thing available to eat at a nearby small take away was ven pongal. Had no idea what it was back then but we bought it anyway. Only thing I knew was it didn't have meat and it was food. Whether we found it comforting because were we so hungry or because it was tasty, I don't know.Ven Pongal is a healthy and filling dish.
Glad it revived some old memories for you. In South India, people prefer to have rice as breakfast too. One small portion of ghee laden pongal is enough to keep you going throughout the day and it is nothing but simple ingredients in the pantry. When we are hungry, even the most simplest of meals is satisfying. Thank you so much dear. Your posts somehow reach my spam folder. Have to fix this!
Thanks for the great sharing.
Welcome!
Looks delicious. Thanks for posting. How many whistles to cook this Pongal?
Hello,
It took me 4 whistles in a 10 litre pressure cooker to cook the pongal.
Thank you for appreciating the post. Do try and let me know.
thank you.