5 from 1 vote
ven pongal served in a white bowl with coconut chutney
Ven Pongal with coconut chutney
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
South Indian savory rice and lentils generously seasoned with curry leaves, cumin seeds and black pepper.
Course: Breakfast, dinner, Lunch
Cuisine: Indian
Keyword: ghee pongal, khara pongal, ven pongal
Servings: 4
Calories: 431 kcal
Author: Archana Mundhe
  • 1 cup short grain rice amber more or kala jeera
  • 4 tablespoons ghee
  • 2 tablespoons coarsely chopped raw cashews
  • 2 teaspoons ginger grated
  • 2 teaspoons cumin seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon fresh ground black pepper
  • 20 curry leaves chopped
  • 1/2 cup moong daal
  • 2 teaspoons kosher salt
  • 1/4 teaspoon asafetida hing
  • 4.5 cups water
Coconut Chutney
  • 1/2 cup fresh grated coconut frozen fresh coconut works
  • 2 tablespoons roasted chana daal
  • 1 teaspoon cumin seeds
  • 1 to 2 green chilies
  • 1/2 inch ginger
  • 1/4 cup cilantro
  • 1 teaspoon salt
  • 1/4 cup water add more as needed
  • 1 tablespoon oil
  • 1/2 teaspoon black mustard seeds
  • 1/8 teaspoon hing asafetida
  1. Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Drain and set aside.
  2. Select the high Saute setting on the Instant Pot and heat 1 tablespoon of the ghee. Add the cashews and sauce until they start to turn golden brown, 1 to 2 minutes. Transfer the cashews to a small bowl.

  3. Add the remaining 3 tablespoons ghee, the ginger, cumin seeds, peppercorns, ground pepper, and curry leaves directly to the hot ghee at the bottom of edges of the pot and sauté until aromatic, about 30 seconds. Transfer the tadka to the bowl with the cashews and set aside.
  4. Add the moong daal to the now-empty Instant Pot and saute until toasted, about 1 minute. Add rice, salt, and hing; pour in the water; and stir to combine.
  5. Secure the lid and set the pressure release too Sealing. Press the cancel button to reset the cooking program, then select the Rice setting and set the cooking time for 12 minutes at low pressure.
  6. Let the pressure release naturally for 10 minutes, then move the pressure release to Venting to release any remaining steam. Press the cancel button to turn off the Instant Pot. Open the Pot and stir in the reserved cashews and tadka. Enjoy hot!
Coconut Chutney
  1. In a blender or food processor blend coconut, roasted chana daal, cumin seeds, green chiles, ginger and cilantro with 1/4 cup of water. Make a smooth paste, add more water as needed

  2. Heat oil, add 1mustard seeds and allow them to pop. Add hing/asafetida

  3. Pour this hot oil over the blended chutney and mix well before serving

Recipe Video

Recipe Notes

To make Vegan Ven Pongal, substitute neutral vegetable oil or coconut oil for the ghee 

Nutrition Facts
Ven Pongal with coconut chutney
Amount Per Serving
Calories 431 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 38mg13%
Sodium 1182mg51%
Potassium 333mg10%
Carbohydrates 57g19%
Fiber 9g38%
Sugar 1g1%
Protein 11g22%
Vitamin A 202IU4%
Vitamin C 101mg122%
Calcium 61mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.