Vegan Ven Pongal
Elevate your plant-based dishes with this comforting recipe for Vegan Ven Pongal, a classic South Indian breakfast staple transformed into a vegan-friendly delight. Made with creamy short-grain rice and protein-packed yellow moong dal, this dish is infused with warming flavors from aromatic cumin, coarsely crushed peppercorns, fresh ginger, and fragrant curry leaves. A tempering of golden cashews, vibrant green chilies, and gluten-free asafoetida adds layers of texture and depth. Easy to prepare in just 40 minutes, this one-pot meal offers a wholesome, fuss-free start to your day. Serve it warm with coconut chutney or sambar to experience a hearty, flavorful bowl of South Indian goodness. Whether you’re vegan or simply in search of a nourishing dish, this Ven Pongal promises comfort in every bite.
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Recipe Information
Ingredients
- 1 cup Short-grain rice (like sona masoori)
- 0.5 cup Yellow moong dal (split yellow lentils)
- 4 cups Water
- 1 teaspoon Salt
- 1 teaspoon Black peppercorns (coarsely crushed)
- 1 teaspoon Cumin seeds
- 2 Green chilies (slit)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Cashews (optional, halved)
- 8 Curry leaves
- 0.25 teaspoon Asafoetida (hing, gluten-free version for strict gluten-free diets)
- 2 tablespoons Neutral cooking oil (like sunflower or coconut oil)
Instructions
Rinse the rice and yellow moong dal together under running water until the water runs clear. This helps remove excess starch.
In a pressure cooker or large pot, combine the rinsed rice and moong dal with 4 cups of water and 1 teaspoon of salt. Stir well.
Pressure cook the mixture for 5-6 whistles (or about 15-20 minutes on medium heat). If using a pot, cover and cook on low heat for about 30 minutes or until the rice and dal are mushy and well-cooked. Stir occasionally to prevent sticking.
Heat 2 tablespoons of neutral cooking oil in a small pan over medium heat. Add the cashews (if using) and fry them until golden brown. Remove and set aside.
In the same pan, add cumin seeds, coarsely crushed black peppercorns, and green chilies. Sauté for about 30 seconds until aromatic.
Add grated ginger, curry leaves, and asafoetida. Stir well and cook for another 30 seconds. If needed, lower the heat to prevent burning.
Pour the tempered spices into the cooked rice and dal mixture. Mix everything together until well combined.
Adjust the consistency by adding hot water if needed; the Ven Pongal should be slightly runny and creamy.
Garnish with fried cashews and serve hot. Pair with coconut chutney or sambar for a complete meal.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 9.2 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2978 mg | 63% | |
*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.
