Ven Pongal Recipe Milk: Easy Instant Cooking at Home

Ven Pongal Recipe Milk is a comforting South Indian breakfast dish that combines rice and moong dal with the richness of milk and ghee. This creamy, savory porridge is not only delicious but also quick to prepare, making it perfect for busy mornings.

For more information on traditional South Indian recipes, visit the TTD Official Website.

Recipe Card

Ingredients

• ½ cup raw rice (preferably short-grain like Sona Masuri)
• ¼ cup yellow moong dal (split)
• 3 cups water
• 1 cup whole milk
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1-inch piece of ginger, finely chopped
• 10-12 curry leaves
• 2 tablespoons cashew nuts
• Pinch of asafoetida (hing)

Instructions

1. Roast the Dal: In a pan, dry roast the moong dal on medium heat until it turns light golden and aromatic. This should take about 3-4 minutes.
2. Rinse Rice and Dal: Wash the roasted dal and rice together under running water until the water runs clear.
3. Cook Rice and Dal: In a pressure cooker, add the rinsed rice and dal, 3 cups of water, and salt. Pressure cook for 3 whistles or until both are soft and mushy.
4. Add Milk: Once the pressure releases naturally, open the lid and add 1 cup of milk. Mix well and simmer for 2-3 minutes to achieve a creamy consistency.
5. Prepare Tempering: In a small pan, heat ghee. Add cumin seeds and let them splutter. Add black peppercorns, chopped ginger, curry leaves, cashew nuts, and a pinch of asafoetida. Sauté until the cashews turn golden brown.
6. Combine: Pour the tempering over the cooked rice and dal mixture. Mix thoroughly to combine all flavors.
7. Serve: Serve hot with coconut chutney or sambar.

Pro Tips

• Roasting Dal: Roasting the moong dal enhances its flavor and prevents it from becoming mushy during cooking.
• Consistency: Adjust the amount of milk to achieve your desired consistency. For a thicker pongal, reduce the milk slightly.
• Ghee: Using fresh homemade ghee adds a rich aroma and taste to the dish.

Chef’s Notes

• Substitutions: You can use brown rice for a healthier version, but adjust the cooking time accordingly.
• Storage: Ven Pongal is best consumed fresh. If storing, refrigerate and reheat with a splash of milk to regain its creamy texture.

Nutrition Information (Per Serving)

For detailed nutritional information, refer to Tarla Dalal’s Nutrition Facts. Understanding Ven Pongal Recipe Milk is essential.