South Indian Rice and Lentil Comfort Porridge with Pepper Cumin Tempering

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Ven Pongal is a beloved South Indian breakfast porridge from Tamil Nadu, made creamy by simmering rice and split yellow lentils together, then finished with a sizzling ghee tempering of black pepper, cumin, ginger, and curry leaves. Served hot with coconut chutney and sambar, it is the ultimate comfort food across Tamil homes and temple towns.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 7 gSaturated Fat
• 56 gCarbs
• 5 gFiber
• 1 gSugar
• 11 gProtein
• 610 mgSodium
• 320 mgPotassium
• 45 mgCalcium
• 3 mgIron
• 3 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the rice and lentil base

• 1 cup raw short-grain rice (sona masuri)
• 1/2 cup split yellow moong dal (pasiparuppu)
• 4 cups water
• 1 teaspoon salt, or to taste
• 1/2 teaspoon turmeric powder

For the ghee tempering (tadka)

• 3 tablespoons ghee (clarified butter)
• 1 tablespoon black peppercorns, lightly crushed
• 1 tablespoon cumin seeds
• 1 tablespoon grated fresh ginger
• 2 dried red chilies, broken
• 10 to 12 fresh curry leaves
• 12 to 15 raw cashew halves
• 1 pinch asafoetida (hing)

For serving

• Extra ghee for drizzling
• Coconut chutney
• Medu vada or sambar, optional

Directions

1. Rinse the rice and moong dal together under cold water until the water runs clear, then soak in 3 cups of water for 20 minutes and drain.
2. Combine the soaked rice, dal, 4 cups of fresh water, salt, and turmeric in a heavy-bottomed pot or pressure cooker. Pressure cook for 4 whistles (about 10 minutes) or simmer covered in a pot for 25 to 30 minutes until the grains are completely soft and mushy.
3. Once cooked, mash the mixture vigorously with a wooden spoon for 2 to 3 minutes until it reaches a soft, porridge-like consistency, adding a splash of hot water if it looks too thick; cover and keep warm.
4. Heat the ghee in a small pan over medium heat. Add the cashews and fry until golden, about 1 minute, then add the cumin seeds, peppercorns, and dried red chilies and let them sizzle for 20 seconds.
5. Add the grated ginger, curry leaves, and asafoetida to the pan. The curry leaves will splutter; stir for 30 seconds until fragrant, then immediately pour the entire tempering over the hot rice and dal.
6. Fold the tempering gently into the pongal until evenly distributed and the ghee is fully absorbed, adjusting salt to taste. Loosen with a few tablespoons of hot water if it has thickened while resting.
7. Spoon into warm bowls, drizzle each serving with an extra teaspoon of ghee, and serve hot with coconut chutney and sambar on the side.

Cook’s Notes

• For the creamiest texture, do not skip the final mash; traditionally the pongal is stirred until almost pourable.
• Crushing the peppercorns lightly with the back of a spoon releases their sharp heat without making the dish gritty.
• Adjust the consistency by adding more hot water at the end; pongal thickens as it sits.
• Use freshly grated ginger rather than paste for brighter aroma and a clean flavor.
• A small pinch of asafoetida is essential for authentic flavor and aids digestion of the lentils.

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