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Ven pongal
वेन पोंगल
A soft, savoury rice-and-moong-dal porridge from Tamil Nadu, finished with a ghee tempering of black pepper, cumin and curry leaves.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
30 minServes 3BreakfastSuits Vata, KaphaChildren eat it
You'll need
- 1/2 cup rice
- 1/4 cup split yellow moong dal
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp whole black pepper, lightly crushed
- 1 inch ginger, finely chopped
- A few curry leaves
- Cashews, a small handful
- Salt to taste
Method
- Dry-roast the moong dal lightly until fragrant, then rinse it with the rice.
- Pressure-cook the rice and dal together with 4 cups water and salt until soft and porridge-like, about 3-4 whistles.
- In a small pan, heat ghee and fry the cashews, cumin, crushed pepper, ginger and curry leaves until the cumin sputters.
- Pour the tempering over the hot pongal and mix well before serving.
Why this dish
Black pepper, cumin and ginger are classical Ayurvedic digestive aids, and this is one of the few breakfasts built specifically around that tempering rather than adding it as an afterthought.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
Often chosen by people browsing
Digestive issues
A common choice among people browsing digestion, largely for the pepper-cumin-ginger tempering rather than anything in the rice or dal itself.