How to Make Venn Pongal – South Indian Breakfast Recipe You’ll Love

Venn Pongal, a staple South Indian breakfast dish, is a perfect balance of flavor, comfort, and nutrition. Made primarily with rice, lentils, and seasoned with ghee, pepper, and cumin, it’s a dish that appeals to all the senses. Known for its soft, creamy texture and savory taste, Venn Pongal is often served with coconut chutney and sambar, making it a hearty and satisfying breakfast. If you’ve always wanted to try this dish at home, read on for a step-by-step guide on how to make Venn Pongal and understand why it's one of the top & best South Indian breakfast recipes to start your day with.

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How to Make Venn Pongal: Recipe and Instructions

Ingredients

• 1 cup rice
• ½ cup split yellow moong dal (lentils)
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 1-2 green chilies (slit)
• A pinch of hing (asafoetida)
• 1 sprig curry leaves
• Salt to taste
• 1 tablespoon cashews (optional)
• 1 tablespoon ginger (grated)

Instructions:

1. Roast the Moong Dal:
   In a dry pan, lightly roast the moong dal (lentils) for 2-3 minutes until it turns slightly golden. Set aside.

2. Cook the Rice and Moong Dal:
   Wash the rice and moong dal thoroughly. Combine them in a pressure cooker with about 3 cups of water. Cook for about 3-4 whistles or until both the rice and lentils are soft and mushy.

3. Prepare the Tempering:
   In a separate pan, heat the ghee. Add cumin seeds, black pepper, and slit green chilies. Allow them to splutter. Then, add grated ginger, curry leaves, hing, and cashews. Sauté everything for 2 minutes until fragrant.

4. Mix the Cooked Rice and Tempering:
   Once the rice and dal mixture is cooked, gently mash it together with the tempering. Add salt to taste and stir well to combine all the ingredients.

5. Serve:
   Serve your Venn Pongal hot with coconut chutney and sambar for a complete South Indian breakfast experience.

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Top FAQs About Venn Pongal

1. What is the difference between Venn Pongal and Khara Pongal? The main difference between Venn Pongal and Khara Pongal lies in the seasoning. Venn Pongal is typically more neutral and creamy with a mild seasoning of ghee, while Khara Pongal is spicier, made with a similar base but includes more green chilies, ginger, and black pepper for a more intense flavor.

2. Can I make Venn Pongal without ghee? Yes, you can make Venn Pongal without ghee, though ghee is traditionally used for its rich flavor. You can use vegetable oil or coconut oil as a substitute to make it vegan or dairy-free.

3. Is Venn Pongal healthy? Yes, Venn Pongal is a healthy breakfast option. It contains rice and lentils, which provide a good source of carbohydrates and protein. When made with moderate ghee and spices, it can also aid digestion and promote overall health.

4. How can I make Venn Pongal spicier? If you like your Venn Pongal spicy, you can increase the number of green chilies, or add a pinch of crushed black pepper and ginger while preparing the tempering.

5. What to serve with Venn Pongal? Traditionally, Venn Pongal is served with coconut chutney and sambar. You can also enjoy it with a variety of side dishes such as vegetable kurma or a simple onion chutney.

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Why Choose Venn Pongal for Breakfast?

Venn Pongal is not only delicious but also a nourishing breakfast that provides a good balance of carbohydrates, protein, and fat. It’s easy to digest, making it a perfect start to your day. If you’re looking for variety in your breakfast routine, Venn Pongal is one of the best South Indian breakfast options to try.

For more amazing South Indian breakfast recipes, check out our post on Top & Best South Indian Breakfast and explore the flavors that this vibrant cuisine has to offer.