Creamy Rice and Lentil Porridge — Ven Pongal
A Tamil weekend brunch of one-pot rice and moong dal cooked to a porridge with a black-pepper, ginger, and cashew tempering in ghee.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 120g rice and 100g moong dal separately. Measure 900ml water. Crush 1.5 tsp black peppercorns coarsely. Grate 2 tsp fresh ginger. Chop 2 tbsp fresh coriander. Slit 2 green chillies lengthways. Have 16 cashews, cumin seeds, curry leaves, asafoetida, and 4 tbsp ghee measured and ready.
Toast
Heat a dry skillet over medium heat. Add moong dal, stir constantly 2 to 3 minutes until fragrant and light golden—do not brown. Transfer to a plate.
Boil
Combine toasted moong dal, rice, 900ml water, and 1 tsp salt in a heavy saucepan. Bring to a boil over high heat, skim foam, reduce to low heat. Cover and cook 24 minutes, stirring once at the 12-minute mark, until rice and dal are completely soft and porridge-like. Add 75ml hot water if thickening too quickly.
Bloom 1
While the porridge cooks, heat 2 tbsp ghee in a small skillet over medium heat. Add 16 cashews, toast 90 seconds stirring until light golden. Remove with a slotted spoon and set aside.
Bloom 2
Add remaining 2 tbsp ghee to the same skillet over medium heat. Add crushed peppercorns and 1 tsp cumin seeds, sizzle 15 seconds until cumin pops. Add ginger, curry leaves, asafoetida, and slit green chillies, sizzle 20 seconds until curry leaves crackle.
Rest and plate
Pour entire tempering with toasted cashews over cooked porridge. Stir gently once to combine. Rest covered 1 minute off heat. Divide between 2 bowls, garnish with fresh coriander, and serve with coconut chutney, sambar, lemon pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.