The texture of this savory and spicy dish is soft and mushy similar to a porridge. You can call it the South Indian Khichdi. It is not exactly like the North Indian Khichdi because the tempering ingredients are different. The only commonality in both is that the rice and lentils are mashed. This is the season when crops like rice, sugarcane, turmeric, etc. are harvested. The term ‘Ven’ means white and ‘Pongal’ means ’to boil over in Tamil. The main dishes served on this day are Ven Pongal, Sweet/Sakkarai Pongal, and Medu Wada. On this festival day, rasam is served instead of sambhar with pumpkin poriyal. Traditionally, Pongal is prepared in a new earthen pot with the moon and sun drawn on the outside. Turmeric leaf is tied around the pot before using it. They also use newly harvested short-grain rice and moong dal to make this Pongal because they bring out the right texture. Ghee made from cow’s milk is added to it because ghee is considered pious. It also makes the dish aromatic. In fact, the more the ghee, the better! With changing times, cooking methods have evolved. My grandma made it the traditional way, and my mom, aunts, and MIL make it in the pressure cooker. I now make Pongal in the Instant Pot! Though I am 100% sure that the flavor of Pongal made in the earthen pot is unbeatable! This beautiful festival is ironically celebrated across India under different names - Makar Sankranti, Bihu, and Lohri during the same time of the year. My visit to any South Indian restaurant is incomplete if I don’t order it. In fact, this is a common breakfast item at weddings or on any other happy occasion. In Tamil weddings, the bride sometimes holds a Fast on the wedding day. I confirmed with my in-laws and the pandit who was performing our wedding whether I had to. If I was expected to fast, then Ven Pongal was not going to be on the breakfast menu! I just couldn’t miss eating it on my wedding day! Thankfully, I didn’t have to fast! Phew! It’s also served as naividhyam and prasadam in Hindu temples and for some reason, that taste is always different and better than the homemade one. We look forward to it.
Easy to digest Takes less than 20 minutes to be made It’s healthy - protein and healthy fats Very minimal prep required Can be made ahead of time Safe for toddlers and the elderly (reduced the spice if making for them) Simple, easy, and quick to make Made with basic pantry essentials This recipe for Ven Pongal is vegan and gluten-free Can be served as a snack or for breakfast One-pot meal
Spices and nuts - cumin seeds, cashews (skip if you have a nut allergy), and ginger are what you need. Don’t use cumin powder as a substitute for cumin seeds. Peppercorns - Use whole or freshly crushed peppercorns instead of ground pepper powder. It gives a better flavor. Milk and ghee - The rice and lentils are cooked in milk + water to give this dish an enriched porridge feel. Also, this recipe uses ghee beautifully. Since I am making it vegan, I have used thin coconut milk and vegan ghee. You can also use regular full-fat milk and regular ghee instead. You can also skip adding any milk and use just water instead. Instant Pot - I prefer making Pongal in the Instant Pot lately. It’s way easier and more convenient. You can eat this Instant Pot Pongal for breakfast or serve it as a light snack in the evenings. I also like to have it as a meal. It can also be packed in lunchboxes. Make this when celebrating the Pongal festival or when celebrating some special days or other festivals. Serve it in Donnai (leaf bowl) like I have to get that traditional feel. Roasting the lentils and rice is not required to do when making Pongal. Roasting them will not yield a soft porridge-like consistency. There is no need to even soak them. Only add crushed peppercorns rather than whole ones if you hate biting into them when eating. Keep in mind that Ven Pongal will thicken as it cools. So even if it appears a bit soggy when you open the Instant Pot, it’s fine. If you feel the salt is less, mix the required salt with hot water. Add the salted water to the Pongal instead of directly adding salt. It will mix more evenly.
