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Ven Pongal (India)

An Olive Oil Recipe

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Prep Information

Prep Time

5 minutes

Cook Time

20 minutes


2 people



  • 1/2 cup rice
  • 1/2 cup moong dal or skinned split mung beans
  • 8 cashew nuts or more, as needed (optional)
  • 1 inch peeled ginger, grated or chopped
  • 1 sprig curry leaves
  • 1/2 teaspoon cumin
  • Pinch of asafoetida
  • 1/2 teapoon pepper corn
  • 1 Tablespoon Butter Olive Oil
  • 1 pinch turmeric


  • Dry roast the dal in a frying pan until it is fragrant
  • Add rice and dal to a pot or pressure cooker. Wash them 3 times or more.
  • Add 1-3/4 to 2 cups of water and salt.
  • Cook until rice is soft.
  • Let any remaining water evaporate. The rice should be a bit creamy or mushy at this point. It should not be dry or runny, just creamy.
Assembling the pongal:
  • Fry the cashews in the Butter Olive Oil until they are golden. Set aside
  • Add the pepper corn and cumin to the pan. When they start to sizzle, add the ginger and turmeric. Add the asafoetida.
  • Pour the nut/spice mixture into the rice/dal mixture and let it simmer for a few minutes off the stove.
  • Serve the ven pongal with chutney or sambar
Example of the boiling of the first new rice of the season.
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