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Ven Pongal | Pressure Cooker Ven Pongal

Pongal is a traditional dish made with rice and moong dal, and the savory version is popularly known as the Ven Pongal or the Khara Pongal. Check out the pressure cooker version of this popular recipe.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: South Indian
Keyword: ven pongal
Servings: 4
Calories: 488kcal
Author: Srividhya G



  • Wash the rice and moong dal.
  • Now, this washed rice and moong dal to the pressure cooker or the vessel that you can keep inside the pressure cooker and add 1 tbsp of black pepper, few curry leaves, and salt.
  • Add the water and mix well.
  • Pressure cook this for at least 4 whistles.
  • Let the pressure release and carefully open the lid and mash the rice and dal mix.
  • If you feel the consistency is not soft and mushy, add one more cup of hot water and mix well.
  • In a separate kadai, heat the ghee and when it melts add the remaining pepper, cumin seeds, cashews, chopped ginger and curry leaves.
  • Roast for a minute or until the cashews turn light brown. Add it to the cooked rice and dal and mix well.
  • That’s it. Ven Pongal is ready. Serve hot with chutney or sambar.


  • If you are not a big black pepper fan, instead of adding black peppercorns, add 1 tsp of black pepper and 1 tsp of grounded black pepper or adjust the pepper powder according to your taste.
  • If you feel the salt is less, add the required amount to salt to a ¼ cup of hot water. Allow it to dissolve and then add it to the pongal. Do not add the salt directly to the pongal.
  • Adjust the water according to the rice and as per your liking. You can replace rice with quinoa or millets. (Check quinoa foxtail millet pongal recipe)


Calories: 488kcal | Carbohydrates: 76g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 901mg | Potassium: 518mg | Fiber: 6g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 51.5mg | Calcium: 111mg | Iron: 4.8mg