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Ven Pongal

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Cuisine tamil
Servings 4 serving


  • ½ cup Moong dal
  • 1 cup Rice (I used Sona masoori rice)
  • ¼ tsp Turmeric
  • ½ tsp Peppercorns (or to taste)
  • 1 tsp Cumin Ground
  • to taste Salt

For tempering:

  • ½ tsp Cumin seeds
  • ¼ tsp Asafoetida
  • 2 Ginger " - finely grated
  • 3 chilies Green - slit
  • Curry leaves - few


  • Coarsely grind peppercorns and cumin seeds and set aside.
  • Roast moong dal and rice separately. Mix together, wash well and cook along with turmeric and 4½cups of water for 3-4 whistles or until both rice and lentil are very soft.
  • Heat 2tbsp ghee and 1tbsp oil in a large saucepan, add the cumin-pepper powder and all the tempering ingredients and once the seeds start changing color, add the cooked rice mixture along with salt.
  • Add ½cup of  water if necessary to get to a porridge like consistency.


Serve hot with gosthu or coconut chutney or as is.
Lets check out what my fellow marathoners have cooked for Day 5 of BM# 10.