Ven Pongal with Sambar
A classic Tamil breakfast — Jeeraga Samba rice and moong dal cooked together with ginger, cumin, pepper and curry leaves, finished with a ghee tadka. Eats best with sambhar, coconut chutney and a vada on the side.
Per serving
Ingredients
- 1 cupRaw rice (preferably Jeeraga Samba)
- 1/4 cupMoong dal (passi parupu)
- 1/2 inchGrated ginger
- 1 tbspCumin seeds (jeera)
- 1/4 tspTurmeric (manjal thool / haldi)
- 2Green chillies, slit
- 1/4 tspAsafoetida (hing / perungayam)
- 1/2 tbspBlack peppercorns (melagu)
- a fewCurry leaves (karuvepala / kadi patha)
- 4 cupsWater
- 2 tbspDesi ghee
- to tasteSalt
Method
- 1
Dry-roast the moong dal in a kadai on a low flame for 2 minutes until it just starts to colour and smells nutty. This is the step that gives Pongal its character — don't skip it.
- 2
Wash the roasted dal and the rice together. If you have time, soak in water for 15 minutes (preferred, not essential).
- 3
In a pressure cooker, combine the rice + dal with 4 cups of water (1:4 ratio). Add salt, grated ginger, 1 tbsp cumin, hing and turmeric.
- 4
Cook for 5 whistles on medium. Turn off and let the pressure release naturally — 10 minutes. The pongal should be soft and porridge-textured.
- 5
While the cooker rests, prepare the tadka: heat ghee in a small pan. Sizzle the black peppercorns (whole or coarsely crushed), a pinch more of cumin, slit green chilli, a little grated ginger and the curry leaves until fragrant — 30 seconds.
- 6
Open the cooker. Pour the ghee tadka over the pongal and stir through. Adjust salt. Serve hot with sambhar, coconut chutney and (optionally) a crisp medu vada.