Ven Pongal Recipe with A2 Ghee (Savoury Pongal)
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By the Faimly Farm Team · Prep 10 min · Cook 25 min · Serves 4 · A South Indian classic
Ven Pongal (Khara Pongal) is the savoury, comforting rice-and-lentil dish of South India — rice and moong dal cooked soft, then tempered generously with pure ghee, black pepper, cumin, ginger, curry leaves, and cashews. A temple prasadam and breakfast favourite, it is the savoury sibling of sweet Pongal, and ghee is its soul. Here is how.
Ingredients
- 1 cup raw rice
- 1/2 cup split yellow moong dal
- 4 cups water (more for softer pongal)
- 1/4 cup A2 ghee
- 1 tbsp whole black peppercorns (or crushed)
- 1 tbsp cumin seeds
- 1 inch ginger, finely chopped
- 10-12 cashews
- A sprig of curry leaves
- A pinch of asafoetida (hing)
- Salt to taste
Method
1. Roast the dal: dry-roast the moong dal lightly until aromatic, then wash with the rice.
2. Cook soft: pressure-cook the rice and dal with the water and salt until very soft and mushy.
3. Make the ghee tempering: heat the A2 ghee generously, fry the cashews until golden, then add cumin, peppercorns, ginger, curry leaves, and asafoetida; let them sizzle and release aroma.
4. Combine: pour the hot ghee tempering over the cooked rice-dal and mix well. Add a little extra hot water if needed for a soft consistency.
5. Serve: hot, with coconut chutney and sambar, and an extra spoon of ghee on top.
Why Ghee Is the Soul of Pongal
Ven pongal is defined by ghee — generous pure ghee carries the pepper, cumin, and cashews and gives the dish its rich, comforting character. South Indian cooks are never shy with ghee here; it is what turns plain rice and dal into prasadam-worthy pongal.
The Faimly Farm Tip
Be generous with pure A2 ghee in the tempering and to finish. Ours is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our A2 Bilona Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is ven pongal?
Ven pongal (khara pongal) is a savoury South Indian dish of rice and moong dal cooked soft and tempered with generous ghee, pepper, cumin, ginger, curry leaves, and cashews.
How is it different from sweet Pongal?
Sweet (sakkarai) pongal is made with jaggery and is a dessert; ven pongal is savoury and peppery, served for breakfast or as prasadam.
Why so much ghee?
Generous pure ghee carries the spices and gives ven pongal its rich, comforting character; it is traditionally ghee-forward.
What is ven pongal served with?
Typically with coconut chutney and sambar.
Which ghee is best?
Pure A2 cow ghee, ideally bilona-made, gives the most authentic aroma and richness.
Conclusion
Ven Pongal is South Indian comfort food at its purest — soft rice and dal made glorious by generous pure ghee, pepper, and cashews. Cook it soft, temper it richly in A2 ghee, and serve hot with chutney and sambar for a breakfast or prasadam that warms the soul.
Make comforting ven pongal. Explore our A2 Ghee collection, try A2 Bilona Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
