From the recipe box
Ven Pongal (One Pot)
Rice, dal, legume, and soup formats cooked in a single vessel — the weeknight comfort lane.
- Protein
- Moong dal
- Meal format
- One-Pot Wonder
- Base
- Rice, Millets, Grains
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 20 mins
- Total
- 30 mins
- Serves
- 4
Rice & Dal
- 1 cupuncooked rice
- 1 cupsplit yellow moong dal (pesara pappu)
- 3-4 cupswater (adjust based on preferred consistency)
- to tasteSalt
- ¼ teaspoonturmeric powder
- 2 tablespoonsghee
- 1 teaspooncumin seeds
- 1 teaspoonblack peppercorns
- 1 teaspooncrushed black pepper
- 8-10curry leaves
- 1pinch hing (asafoetida)
- 2 tablespoonsgolden raisins
- 2 tablespoonscashews
Notes & Tips
- Ven Pongal is meant to be soft, creamy, and comforting — closer to a savory rice porridge than a grainy rice dish.
- The golden raisins are a fun addition that adds a subtle sweetness and pairs beautifully with the peppery, savory flavors.
- The pepper and cumin are the signature flavors of Pongal, so do not skip them.
- For a traditional temple-style flavor, increase the amount of ghee in the tempering.
- This is a great one-pot weekday meal because the rice and dal cook together without needing separate preparation.
Step by step
Method
- 01
Wash the rice and moong dal together 2-3 times until the water runs mostly clear. Drain well.
- 02
Turn the Instant Pot to Sauté mode. Add ghee, cumin seeds, and crushed pepper. Sauté until fragrant.
- 03
Add the washed rice and moong dal. Sauté for 1-2 minutes to lightly toast the grains.
- 04
Add water, salt, and turmeric powder if using. Mix well.
- 05
Close the Instant Pot lid, set the valve to sealing, and pressure cook on High for 10 minutes.
- 06
Allow natural pressure release for about 10 minutes, then release any remaining pressure.
- 07
Open the lid and mix well. Add hot water if needed to reach a softer, creamy pongal consistency.
- 08
Prepare the tempering by heating ghee in a small pan. Add cumin seeds and peppercorns. Once they splutter, add curry leaves, hing, cashews, and golden raisins.
- 09
Fry the raisins until they plump up and the cashews become lightly golden.
- 10
Pour the tempering over the pongal and mix well.
- 11
Serve hot with coconut chutney, sambar, or a drizzle of ghee.
