Ven Pongal (One Pot)

Name: Ven Pongal (One Pot)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup uncooked rice; 1 cup split yellow moong dal (pesara pappu); 3-4 cups water (adjust based on preferred consistency); to taste Salt; ¼ tsp turmeric powder; 2 tbsp ghee; 1 tsp cumin seeds; 1 tsp black peppercorns; 1 tsp crushed black pepper; 8-10 curry leaves; 1 pinch hing (asafoetida); 2 tbsp golden raisins; 2 tbsp cashews

One-Pot Wonder

Protein: Moong Dal
Complete the plate: A full plate on its own
Serves: 4
Hands-on · total: 10 min · 30 min (est.)
Walk-away: No

From my
kitchen

Worth knowing

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.

Day 2 plan

Refrigerate portions promptly. Reheat with a splash of water to loosen; add fresh yogurt, pickle, chutney, or toppings on day two.

Moong Daleasy effortweeknight-friendlyleftover-friendlybatch-cookprotein-forwardhigh-fiber

- Cook this meal

Ingredients & method

Prep

10 mins

Cook

20 mins

Total

30 mins

Serves

Ingredients

1 cupuncooked rice1 cupsplit yellow moong dal (pesara pappu)3-4 cupswater (adjust based on preferred consistency)to tasteSalt¼ tspturmeric powder(optional)2 tbspghee1 tspcumin seeds1 tspblack peppercorns1 tspcrushed black pepper8-10curry leaves1pinch hing (asafoetida)2 tbspgolden raisins(optional)2 tbspcashews(optional)

Instructions

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.

Worth knowing

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.

Day 2 plan

Refrigerate portions promptly. Reheat with a splash of water to loosen; add fresh yogurt, pickle, chutney, or toppings on day two.