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Ven Pongal - Khara Pongal

Ven Pongal – Savory Rice and Moong Dal Breakfast Porridge

If your day starts with this delicious, comforting and spicy Ven Pongal with some piping hot sambar and a cup of frothy filter coffee, its just gotta be a great day!
Course Breakfast
Cuisine Indian - South Indian, TamilNadu
Cook Time 25 minutes
Total Time 25 minutes
Servings 4
Author Manju


  • 1 cup raw rice
  • ¾ cup moong dal
  • ¼ tsp turmeric powder
  • 2 tbsp coconut oil / ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • ½ tsp black pepper
  • a sprig of curry leaves
  • 2 tbsp broken cashew nuts
  • salt to taste


  • Wash the rice and dal well and cook with the turmeric and about 4 cups water until well cooked and almost mushy. Mash well and add salt to it.
  • Heat the coconut oil or ghee. Crush the cumin and black pepper together to a coarse powder. Add the mustard seeds to the hot oil. Once it splutters, add the curry leaves, cumin-pepper mixture and cashew nuts. Once the cashew nuts turn slightly brown, pour this over the cooked rice and dal and mix it in.
  • Serve hot with sambar and chutney.