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Ven Pongal is a flavorful Indian rice dish with aromatic spices and a distinct regional character. This vegetarian preparation is a versatile family side dish that pairs well with curries and raita.
Rinse the rice and moong dal together under running water until the water runs clear.
In a large pot or pressure cooker, add rice, moong dal, water, and milk. Cook over medium heat until the mixture is soft and slightly mushy, about 20–25 minutes. If using a pressure cooker, cook for 3 whistles and let pressure release naturally.
In a small skillet, heat ghee over medium heat. Add cumin seeds and black peppercorns; sauté until fragrant, then add freshly grated ginger, cashews, and curry leaves. Stir for 1–2 minutes until cashews turn golden.
Mix the tempered seasoning into the cooked rice-dal mixture. Stir well to combine, adding salt to taste and adjusting consistency (add hot water if needed for creamy texture).
Simmer the pongal for 2–3 minutes on low heat, stirring continuously to prevent sticking. Serve hot with extra ghee drizzled on top if desired.
