Ven pongal is a popular south indian breakfast dish made with rice and moong dhal. This is also known as ghee pongal or khara pongal. Venpongal with sambar and coconut chutney is a perfect combination. I make this often as breakfast and rarely for dinner. My hubby likes this most.



Raw rice – 3/4 cup

Moong dhal – 1/4 cup

Mustard seeds – 1 tsp

Split uradh dhal – 1 tsp

Cumin seeds – 1 tsp

Whole black pepper – 1 tsp

Asafoetida – 1 tsp

Ginger (grated) – 1 tbsp

Curry leaves – 1 sprig

Cashew nuts – as needed

Ghee – 3 to 4 tbsp

Salt – to taste

Water – 2 1/2cups

Oil – 1 tbsp


  1. Rinse the raw rice and moong dhal together and keep aside.
  2. In a pressure cooker, heat oil and a tbsp of ghee (reserve the remaining ghee).
  3. Add the mustartd seeds and split uradh dhal and wait till mustard seed splutter.
  4. Then add the cumin seeds, asafoetida, grated ginger, whole black pepper, curry leaves and cashew nuts. Fry all these till a nice aroma arises.
  5. Now add the raw rice and moong dhal to the tempering along with 2 1/2 cups of water. Add salt to taste.
  6. Now close the lid if the cooker and cook for 20mins in simmer flame.
  7. After the pressure releases, add the remaining ghee to the pongal and mix well.
  8. Now the Venpongal is ready to be served with hot piping sambar and coconut chutney.


  • You can also use crushed black pepper instead of whole one.
  • Quantity of ghee can be adjusted as per your wish. The more the ghee, the more the richness and taste.





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