Ven Pongal (Rice Pudding) – a delicious recipe with rice, moong dal, Water, ginger, cumin seeds, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wash and cook the rice and dal in a pressure cooker upto the count of 3-4 pressure whistles
2
In a small pan, add ghee. Put the cumin seeds, black pepper corns, ginger and curry leaves and remove it when they start to sputter.
3
Meanwhile, mash the rice and dal to get a nice creamy and buttery texture.
4
Add the spices mixture and mix well.
5
In the same small pan, roast some cashewnuts until golden brown.
6
Note: My mom says the ven pongal would taste a lot better when the mashed dal is added to the tempering and allowed to cook for sometime and this is sworn by all the best chefs. Although I have always liked my pongal healthy and with less ghee. So for the authentic ven pongal, do make it my mother's way. And for a healthier version, you could try this recipe.
170
kcal
Calories
1
g
Fat
37
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup rice, 1/2 cup moong dal, Water (1/2 - 1 cup more than you would keep for regular rice to get a buttery creamy texture), 1 tbsp ginger, and more.
Yes, Ven Pongal (Rice Pudding) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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