Ven Pongal

Begin by roasting yellow moon lentils on low heat till it becomes fragrant. Stir often.

Take the roasted moong lentils in a bowl.

Add rice to the roasted moong lentils.

Rinse both rice and roasted moong lentils a couple of times in water.

Drain well and add in a pressure cooker.

Next, add cumin seeds, asafoetida, chopped ginger and salt.

Pour in water. To know more, swipe up!

Pressure cook on medium to high heat for 7 to 8 whistles or 11 to 12 minutes.

Let the pressure settle down naturally. Then remove the lid to check the consistency. To know more, swipe up!

For the tempering, heat ghee in a small pan. Add cumin seeds and let them splutter.

Next, add cashews and fry till light golden.

Add black peppercorns and curry leaves.

Stir very well and fry till curry leaves turn crisp and black pepper is fried well.

Now, add the tempering in the pressure cooked rice and moong lentils.

Mix thoroughly.

Serve ven pongal hot or warm. For more recipes, visit