Ven Pongal is a classic South Indian breakfast made with rice, yellow moong dal, black pepper, cumin seeds, and ginger. This comforting rice and lentil dish has a soft, creamy texture and a delicious savory flavor, making it perfect for breakfast, brunch, or a light dinner.
![Ven Pongal recipe with rice, moong dal, black pepper, cumin, and cashews.] served for Indian meals.](https://profusioncurry.com/wp-content/uploads/2026/10/Ven_pongal_South_Indian_Lentil_Rice_Khara.jpg)
My mom often used to make Ven Pongal for weekend breakfast. I still remember the wafting aroma of that soothing comforting meal.
Similar to Moong Dal Khichadi, this recipe is a everyday staple in Indian Cuisine.
Ven Pongal is also known as Khara Pongal. It's a wonderful vegetarian comfort food that comes together with minimal effort, especially when made in an Instant Pot or pressure cooker.
Why You'll Love This Ven Pongal Recipe
- Simple pantry ingredients: Rice, yellow moong dal, and a few basic seasonings are all you need.
- Easy one-pot meal: Cook the rice and lentils together until soft and creamy.
- Naturally vegetarian and gluten-free: A satisfying meal made without complicated ingredients.
- Perfect for busy mornings: Pressure cooking makes this traditional South Indian breakfast quick and convenient.
Khara Pongal Ingredients
- Rice: Regular white rice, such as sona masoori, works beautifully. It cooks into a soft, creamy consistency.
- Yellow moong dal: Split yellow mung beans add protein, flavor, and a comforting texture.
- Black pepper: Whole or coarsely crushed peppercorns provide the traditional gentle heat.
- Cumin seeds: These add a warm, earthy aroma.
- Fresh ginger: Finely chopped or grated ginger brightens the flavor.
- Curry leaves: These bring an authentic South Indian aroma.
- Cashews: Optional, but lightly fried cashews add a lovely crunch.
- Coconut Oil (or Ghee): Traditionally Pongal is made with ghee, which is a clarified butter. I prefer to use coconut oil for that signature nutty flavor and to make it vegan.
- Hing / Asafoetida: Optional, it adds distinctive earthy taste.
How to Make Ven Pongal
- Rinse the rice and dal. Wash the rice and yellow moong dal together until the water runs mostly clear. For extra flavor, lightly roast the moong dal in a dry pan before rinsing.
- Prepare the tempering. Heat coconut oil or ghee in a pan. Add cumin seeds, black pepper, chopped ginger, curry leaves, hing (if using) and cashews. Fry until fragrant and the cashews turn golden. (divide this tempering in half, one to use in cooking and one for garnishing)
- Pressure cook. Add the washed rice and moong dal to the tempering. Sauté for a minute. Add water and salt, taste the mixture. Close the lid of the pressure cooker or Instant Pot. Cook until both are very soft. The mixture should be moist and easy to mash.
- Combine everything. Mix well, gently mashing the mixture to create the signature creamy texture. Add the leftover tempering to the cooked khara pongal.
- Adjust and serve. Add a splash of hot water if the Pongal becomes too thick. Taste and adjust the salt before serving warm.
My Tips for the Best Ven Pongal
My biggest tip is to cook the rice and moong dal until they are very soft. Ven Pongal should be creamy and spoonable, not fluffy like regular steamed rice. Don't worry if the mixture looks slightly loose at first; it thickens as it rests.
I also recommend using both freshly crushed black pepper and whole peppercorns instead of only ground pepper. It adds little bursts of warmth that make this simple dish extra delicious. Finally, don't skimp on the splash of tempering if you want that traditional restaurant-style flavor.
What to Serve With Ven Pongal
Serve Ven Pongal hot with coconut chutney, sambar, or a simple South Indian tomato chutney. A side of spiced buttermilk -masala chaas makes a perfect contrasting cooling and warmth while masala papad adds nice crispy sides.
It's also a lovely addition to a festive South Indian breakfast spread, especially during the harvest festival of Pongal.
Storage and Reheating
Store leftover Ven Pongal in an airtight container in the refrigerator for up to 3 days. The rice and lentils will thicken as they cool, so add a little water when reheating on the stovetop or in the microwave. Stir well until creamy and heated through.
More Indian Breakfast Recipes
- Poha -Pohe Recipe
- Suji Upma - soft and fluffy rava upma
- Masala Oats
- Bread Upma
- Misal pav - Spicy sprouts curry
I love cooking rice in Instant Pot. It is so easy and hands free to make pressure cooker rice. Instant Pot Mexican Rice, Spinach Rice and Mushroom Risotto are my favorites. I also often make other Indian Rice dishes like Curry Fried Rice, Instant Pot Turmeric lemon rice, Jeera rice, and Peas Pulao.
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📖 Recipe
Ven Pongal Recipe (South Indian Rice and Lentil Comfort Food)
Equipment
Ingredients
- 1 cup white rice preferably sona masoori or basmati
- ¾ cup yellow split moong dal
- 4 cup water
- 1 teaspoon salt or to taste
- 2 Tablespoons coconut oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoons black peppercorns + ⅛ teaspoon coarsely ground black pepper
- 1 tablespoon finely chopped fresh ginger
- 10-12 fresh curry leaves
- ¼ cup cashews optional
- ⅛ tespoooon asafetida hing, optional
Instructions
- Rinse the rice and dal. Wash the rice and yellow moong dal together until the water runs mostly clear. For extra flavor, lightly roast the moong dal in a dry pan before rinsing.
- Prepare the tempering. Heat coconut oil or ghee in a pan. Add cumin seeds, black pepper, chopped ginger, curry leaves, hing (if using) and cashews. Fry until fragrant and the cashews turn golden. (divide this tempering in half, one to use in cooking and one for garnishing)
- If Using Instant Pot: Add the washed rice and moong dal to the tempering. Sauté for a minute. Add water and salt, taste the mixture. Close the lid and set the valve to Sealing. Pressure cook on High for 10 minutes. Allow a 10-minute natural pressure release, then carefully release any remaining pressure.
- Pour the remaining tempering over the cooked rice and dal. Mix well, gently mashing to achieve a creamy consistency. Add a little hot water if needed. Taste, adjust salt, and serve warm.
Stovetop Pressure Cooker Method
- Add rinsed rice, moong dal, water, and salt to a pressure cooker. Cook for about 3–4 whistles over medium heat, depending on your cooker and preferred texture. Allow pressure to release naturally. Prepare the tempering separately, mix it into the cooked rice and dal, and adjust the consistency with hot water.
Cooking Ven Pongal on Stove Top Without Pressure Cooker
- Add rinsed rice, moong dal, water, and salt to a heavy bottom pan. Let the mixture come to boil on medium to high heat. Stir well. Cover, and let it cook for 15-20 minutes on low heat, check intermittently and stir in between to prevent sticking at the bottom. Cook until mixture is soft and tender.
- Pour the tempering over the cooked rice and dal. Mix well, gently mashing to achieve a creamy consistency. Add a little hot water if needed. Taste, adjust salt, and serve warm.
Notes
- For a softer, creamier Pongal, cook the rice and dal until very tender.
- Use freshly ground black pepper for the best flavor.
- Ven Pongal thickens as it cools, so add hot water when reheating.
- For a vegan version, substitute the ghee with coconut oil or another plant-based oil.
- Serve with coconut chutney, tomato chutney, or sambar.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of water until hot and creamy.Nutrition
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