Ven Pongal Recipe Without Pressure Cooker Easy Cooking Recipe

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Ven Pongal Recipe without a Pressure Cooker: A Detailed Guide

Ven Pongal, a traditional South Indian dish, is typically made in a pressure cooker. But what if you don’t have one at hand? Don’t worry! This blog post will guide you through the process of making Ven Pongal without a pressure cooker, ensuring you can still relish this delicious dish.

Ven Pongal Recipe Without Pressure Cooker Easy Cooking Recipe

About Ven Pongal

Ven Pongal, also known as Khara Pongal, is a comforting dish made from rice and yellow moong dal. It’s seasoned with black pepper, cumin, ginger, and ghee, resulting in a flavorful and hearty meal.

Items Required & Quantity

  • Rice: 1 cup
  • Yellow Moong Dal: 1/2 cup
  • Black Pepper: 1 teaspoon
  • Cumin Seeds: 1 teaspoon
  • Ginger (finely chopped): 1 tablespoon
  • Ghee: 4 tablespoons
  • Cashews: 10-12 pieces
  • Curry Leaves: A handful
  • Salt: To taste
  • Water: 5 cups

Nutritional Information

A serving of Ven Pongal approximately contains:

  • Calories: 260 kcal
  • Protein: 7g
  • Carbohydrates: 36g
  • Fat: 10g
  • Fiber: 3g

Please note, these values might vary based on the ingredients used.

Cooking Time & Preparation Time

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes

Cooking Procedure Overview

The rice and dal are cooked together in a deep pan until soft. A tempering of ghee, cumin seeds, black pepper, ginger, cashews, and curry leaves is then added to this mixture, infusing it with rich flavors.

Detailed, Step-by-Step Cooking Procedure

  1. Rinse the rice and dal together under running water until the water runs clear.
  2. In a deep pan, add the rinsed rice, dal, and 5 cups of water. Bring it to a boil.
  3. Reduce the heat to low, cover the pan, and let it simmer for about 40 minutes. Stir occasionally to prevent sticking and burning. Add more water if required.
  4. Meanwhile, heat ghee in a separate pan. Add cumin seeds, black pepper, and finely chopped ginger. Sauté until they release their aroma.
  5. Next, add cashews and curry leaves to the pan. Sauté until the cashews turn golden brown.
  6. Once the rice and dal are cooked well (they should be soft and mushy), add salt and mix well.
  7. Now, add the prepared tempering to the cooked rice and dal mixture. Mix everything well until the tempering is evenly distributed.
  8. Your Ven Pongal is ready to be served. Enjoy it hot with coconut chutney, sambar, or gojju.


  • Cooking on a low flame ensures that the rice and dal cook evenly and thoroughly.
  • Adjust the amount of water based on how creamy you want your Pongal.
  • You can add a pinch of turmeric for color, but it’s not traditional.

Things to Know

  • Ven Pongal thickens as it cools, so adjust the water quantity accordingly.
  • The dish is best enjoyed hot, as it loses its texture and taste when cold.

Frequently Asked Questions (FAQs)

Q: Can I use other types of dal for making Ven Pongal? A: Ven Pongal is traditionally made with yellow moong dal. Using other types of dal may change the taste and texture.

Q: Can Ven Pongal be made vegan? A: Yes, replace ghee with any plant-based oil to make a vegan version of Ven Pongal.

In conclusion, this guide provides an easy way to prepare Ven Pongal without a pressure cooker. So don your chef’s hat and whip up this delicious dish to enjoy with your loved ones!

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