Venn Pongal

Venn Pongal veg

From   Sunny Side Up

Prep: 10 minutes


Cook: 25 minutes


Method: Easy


Course: Rice


Type: Fusion

South Indian version of the popular khichdi – very delicious


  • Rice 1 cup
  • Split skinless green gram (dhuli moong dal) ¼ cup
  • Ghee 1 tsp
  • Salt to taste
  • Ginger, chopped 1 tbsp
  • Asafoetida (hing) 1 pinch
  • Tempering
  • Ghee 1 tbsp
  • Black peppercorns 2 tsps
  • Cumin seeds 2 tsps
  • Curry leaves 10 to 12
  • Asafoetida (hing) 2 pinches
  • Cashewnuts 10 to 12


  • Wash rice and split green grams together in a colander.
  • Heat ghee in a pressure cooker, add ginger and asafoetida and saute for ½ minute. Add 4 cups of water, mix and bring the mixture to a boil. Add rice, split green gram and salt, mix well, cover the cooker with its lid and cook under pressure cook on medium heat till 4 whistles are given out.
  • Open the lid when the pressure reduces completely and lightly mash the mixture with a masher.
  • To make the tempering, heat ghee in a small non-stick pan, add peppercorns and saute for ½ minute. Add cashewnuts and saute till the nuts turn a light golden. Add cumin seeds, curry leaves and asafetida. Mix well and add the tempering to the pongal and mix well again.
  • Transfer into a serving bowl and serve hot.