Nut-Free Ven Pongal
Indulge in the comforting flavors of South India with this Nut-Free Ven Pongal recipe, a creamy and aromatic dish perfect for breakfast, lunch, or dinner. Made with short-grain rice and split yellow moong dal, this nut-free adaptation of the classic Ven Pongal retains all the signature flavors, thanks to a vibrant tempering of ghee, whole black peppercorns, cumin seeds, fresh ginger, green chilies, and fragrant curry leaves. With a touch of turmeric and asafoetida, this dish is both soothing and packed with rich, authentic spices. Quick to prepare in just 40 minutes, this easy one-pot recipe is perfect for those with nut allergies, and pairs beautifully with coconut chutney or tangy sambar for a wholesome South Indian comfort meal.
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Recipe Information
Ingredients
- 1 cup Short-grain rice
- 0.5 cup Split yellow moong dal (lentils)
- 4 cups Water
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Salt
- 3 tablespoons Ghee (clarified butter)
- 1 teaspoon Whole black peppercorns
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger, finely grated
- 2 pieces Green chilies, slit
- 0.25 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves
- 0.5 teaspoon Black pepper powder (optional)
Instructions
Rinse the rice and split yellow moong dal thoroughly under running water until the water runs clear. Drain and set aside.
In a medium-sized pot or pressure cooker, add the rice, moong dal, water, turmeric powder, and salt. Cook until the rice and dal are soft and mushy. If using a pressure cooker, cook on medium heat for 2-3 whistles.
Once cooked, mash the rice and dal mixture gently with the back of a spoon to achieve a creamy consistency. Set this aside.
In a small pan, heat the ghee over medium heat.
Add the whole black peppercorns and cumin seeds. Let them splutter for a few seconds.
Add the grated ginger, slit green chilies, asafoetida, and curry leaves. Sauté for 1-2 minutes until aromatic, being careful not to burn the spices.
Pour the tempered spices into the cooked rice and dal mixture. Mix well to combine everything evenly.
If desired, sprinkle black pepper powder for an extra kick of flavor. Adjust salt if necessary.
Serve the Nut-Free Ven Pongal warm with coconut chutney or sambar on the side for an authentic South Indian meal.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 1.4 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1541 mg | 33% | |
*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.
