Ven Pongal South Indian Breakfast

I once read that “All happiness depends on a leisurely breakfast” – and can’t agree with it more. Breakfast is a very important meal as it kick starts the day, pepping us with all the energy.

In the midst of the chaos and mayhem that is a typical morning having good breakfast options help and that is where South Indian dishes kicks in. Ven Pongal is one such super breakfast. It is my favourite comfort dish too. The dish can also be the perfect dinner or the god sent bowl to the occasional hungry pangs that hits you at 4pm. It is our very own answer to the Khichdi of North India, our very own kedgeree.Loaded with rice and lentils, the dish is not only healthy but also tasty and pleasantly satiating.

The recipe varies in each house hold in terms of the proportions of the lentils to the rice. Like any other south Indian dish, this dish gets it’s zing from the curry leaves.

Ven Pongal (The South Indian Khichdi)

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4 from 1 review

• Author: Priya Sreeram
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Ven Pongal is a comforting South Indian breakfast dish made with rice and mung dal, seasoned with cumin, pepper, and curry leaves, and enriched with ghee and cashews.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup (240 ml) Rice
• 1 cup (240 ml) Mung Dal (Split & husked green gram)
• 1 tbsp (15 ml) Cumin Seeds
• 1 tsp Black Peppercorns
• 2 Green Chillis, chopped
• A small piece of Ginger, grated
• A few Curry Leaves
• Salt, to taste
• 2 tbsp (30 ml) Ghee
• Cashew nuts, a handful

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Instructions

1. Wash the rice and mung dal thoroughly under running water. Drain and set aside.
2. In a pressure cooker, add the rice and mung dal with 4 cups of water. Cook for 3 whistles. For a better mix, cook the lentils for 2 whistles.
3. In a kadai or a large pan, heat 2 tbsp of ghee over medium heat.
4. Add cumin seeds and let them splutter.
5. Add black peppercorns, chopped green chillis, grated ginger, and curry leaves. Sauté for a minute until fragrant.
6. Add a handful of cashew nuts and sauté until they turn golden brown.
7. Once the pressure releases from the cooker, open it and add the cooked rice and dal mixture to the kadai.
8. Mix everything well, adding salt to taste. Cook for another 5 minutes, stirring occasionally, until everything is well combined and heated through.
9. Serve hot, garnished with additional ghee if desired.

Notes

• Ven Pongal can be served with coconut chutney or sambar for a complete meal.
• Adjust the spice level by varying the amount of green chillis.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated before serving.
• For a vegan version, substitute ghee with oil.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Cuisine: South Indian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2
• Sodium: 300
• Fat: 10
• Carbohydrates: 55
• Fiber: 5
• Protein: 10
• Cholesterol: 10

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