Indian ven pongal

    37 min

    Lentils and rice are seasoned with cumin seeds and curry leaves in this Indian dish called ven pongal, a quick and easy savoury breakfast.

    1 person made this

    Serves: 4 

    • 185g white rice
    • 200g yellow lentils (moong dal)
    • 3 tablespoons ghee (clarified butter), divided
    • salt to taste
    • 1L water, or as desired
    • 1 1/2 teaspoons coarsely ground black pepper
    • 1/4 teaspoon cumin seeds
    • 5 curry leaves
    • 1 (3cm) piece fresh ginger, minced
    • 40g cashews

    Prep:10min  ›  Cook:27min  ›  Ready in:37min 

    1. Heat a large pan over medium heat; add rice and lentils. Cook and stir until toasted and fragrant, 3 to 4 minutes. Rinse.
    2. Place rice-lentil mixture, 1 tablespoon ghee and salt in a rice cooker or pressure cooker; add water. Cook according to manufacturer's instructions until rice and lentils are tender and the consistency of a paste, 20 to 25 minutes. Stir and mash into a fine paste.
    3. Heat 1 tablespoon ghee in a pan over medium-high heat. Add black pepper and cumin seeds; cook until seeds start to pop, 2 to 3 minutes. Stir cumin mixture into rice-lentil mixture.
    4. Tear curry leaves roughly and stir into rice-lentil mixture; stir in ginger. Season with salt.
    5. Heat remaining 1 tablespoon ghee in a pan over medium-high heat; cook and stir cashews until toasted and fragrant, 2 to 4 minutes. Garnish rice-lentil mixture with toasted cashews.

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    Reviews in English (1)


    As delicious as it is delicate. I made a half portion, and used a pressure cooker, so it only took about 10 minutes. The cashews were a nice addition. Thank you for the recipe.  -  30 Jan 2017  (Review from Allrecipes US | Canada)