Dairy-Free Ven Pongal
Discover the comforting and flavorful world of Dairy-Free Ven Pongal—a classic South Indian dish reimagined for plant-based eaters. Made with a wholesome blend of raw rice and split yellow moong dal, this creamy, savory porridge-style dish is infused with aromatic ginger, curry leaves, and warm spices like cumin and black pepper. Coconut oil replaces traditional ghee, making this recipe entirely dairy-free yet still rich in taste. A crunchy topping of golden-roasted cashews and fragrant tempering takes this dish to the next level. Ready in just 40 minutes and perfect for breakfast, lunch, or dinner, this dish pairs beautifully with coconut chutney or sambar for a satisfying, gluten-free meal. Easy to prepare and packed with bold flavors, Dairy-Free Ven Pongal is a must-try addition to your vegan recipe collection.
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Recipe Information
Ingredients
- 1 cup Raw rice
- 0.5 cup Split yellow moong dal (dehusked lentils)
- 4 cups Water
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Black peppercorns
- 1 teaspoon Grated ginger
- 8 leaves Curry leaves
- 8 whole Cashews (optional)
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
Instructions
Rinse the rice and moong dal together under running water until the water runs clear.
In a medium pressure cooker or pot, combine the rinsed rice and moong dal with the water and salt. Cook until the mixture becomes soft and mushy—about 2 whistles in a pressure cooker or 25-30 minutes in a pot on medium heat, stirring occasionally.
While the rice-dal mixture cooks, prepare the tempering. Heat the coconut oil in a small pan over medium heat.
Add the cumin seeds and let them splutter, followed by black peppercorns, grated ginger, curry leaves, asafoetida, and cashews (if using). Sauté until the cashews turn golden and the spices release their aroma, about 1-2 minutes.
Once the rice-dal mixture is cooked, mash it gently for a creamy texture. Adjust the consistency by adding a small amount of hot water if it is too thick.
Pour the tempering over the cooked mixture and mix well to combine.
Taste and adjust salt if needed. Serve hot with coconut chutney or sambar.
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 216.3 g | 79% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 7.7 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1652 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
