Ven Pongal - Gluten-free South Indian Breakfast
Ven Pongal is a popular South Indian breakfast. It is basically rice and lentils cooked with some whole spices and ginger. It is an easy, healthy, and gluten-free breakfast.
Servings: 3 people
Calories: 275.6kcal
Equipment
- pressure cooker
Ingredients
- 3/4 Cup Raw rice/ Sona masoori/ Ponni rice
- 1/4 Cup Moong dal
- 1 Tsp Ginger chopped
- 1 Tsp Ghee/ Clarified butter
- Salt as required
- 3 1/2 Cup Water
Tempering
- 1 Tsp Cumin seeds
- 1/2 Tsp Asafoetida
- 1 Tsp Ground pepper/ whole pepper
- Curry leaves few chopped
- Cashews few chopped
- 2 Tsp Ghee/ Clarified butter
Instructions
Stovetop method
- Soak rice and moong dal for at least 20 minutes after washing it thoroughly.
- Heat the pressure cooker pan. Then add 1 tsp of Ghee.
- Add chopped ginger and add the rice and dal mix.
- Saute for a minute and add 3 ½ cups of water with required salt.
- Close the pressure cooker and place the weight on the valve. Let it cook until three whistles. Switch it off.
- Once the pressure is gone, open the lid.
- Press the cooked rice and dal with the back of the ladle to make it mushy.
- Heat another pan. Add 2 tsp of ghee. Then add cumin seeds, curry leaves, grounded pepper, asafoetida.
- When the cumin seeds crackle add chopped cashew nuts.
- When the nuts turn golden, pour this tempering over the cooked rice and dal mixture.
- Mix it quickly so it is mixed all through. Serve warm.
Instant pot Method
- Switch on the Instant pot. Press the saute button.
- Add 1 Tsp of ghee and roast the chopped cashews golden and remove it to a plate. Add remaining ghee. Add cumin seeds.
- When it crackle, add curry leaves, chopped ginger, ground pepper, asafoetida. Saute for 30 seconds.
- Then add the washed and soaked rice, dal mix.
- Add water and required salt. Close the lid. Press the cancel button.
- Then press the manual button and set the cook time to 10 minutes.
- Once done, let the pressure release naturally.
- Open the lid and press the cooked rice dal mixture with the backside of the ladle.
- Add the roasted cashews with the ghee over this Pongal.
- Serve warm with chutney or sambar.
Video
Notes
You can add green chili in addition to the peppercorns to give the heat.
Nutrition
Serving: 1person | Calories: 275.6kcal | Carbohydrates: 48g | Protein: 7.8g | Fat: 5.9g | Saturated Fat: 2.8g | Cholesterol: 10.9mg