Dairy-Free Ven Pongal
Experience the comforting flavors of South India with this Dairy-Free Ven Pongal, a creamy and aromatic dish perfect for any time of the day. Made with nutrient-rich raw rice and split yellow moong dal, this vegan version of a classic favorite achieves its signature texture without any dairy. The tempering of coconut oil, cumin, black peppercorns, grated ginger, fragrant curry leaves, and a hint of asafoetida adds layers of earthy and warm spice to this hearty one-pot meal. Optional roasted cashews lend a delightful crunch to the dish, making it even more indulgent. Ready in just 40 minutes, this wholesome recipe is a must-try if you're looking for a dairy-free, gluten-free, and plant-based twist on a traditional Indian comfort food. Pair it with coconut chutney or a steaming bowl of sambar for a soul-satisfying culinary experience!
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Ingredients
- 1 cup Raw rice
- 0.5 cup Split yellow moong dal (dehusked lentils)
- 4 cups Water
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Black peppercorns
- 1 teaspoon Grated ginger
- 8 leaves Curry leaves
- 8 whole Cashews (optional)
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
Directions
Step 1
Rinse the rice and moong dal together under running water until the water runs clear.
Step 2
In a medium pressure cooker or pot, combine the rinsed rice and moong dal with the water and salt. Cook until the mixture becomes soft and mushy—about 2 whistles in a pressure cooker or 25-30 minutes in a pot on medium heat, stirring occasionally.
Step 3
While the rice-dal mixture cooks, prepare the tempering. Heat the coconut oil in a small pan over medium heat.
Step 4
Add the cumin seeds and let them splutter, followed by black peppercorns, grated ginger, curry leaves, asafoetida, and cashews (if using). Sauté until the cashews turn golden and the spices release their aroma, about 1-2 minutes.
Step 5
Once the rice-dal mixture is cooked, mash it gently for a creamy texture. Adjust the consistency by adding a small amount of hot water if it is too thick.
Step 6
Pour the tempering over the cooked mixture and mix well to combine.
Step 7
Taste and adjust salt if needed. Serve hot with coconut chutney or sambar.
Nutrition Facts
| Serving size | (1302.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1361.3 |
| Total Fat 35.9g | 0% |
| Saturated Fat 24.7g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2421.3mg | 0% |
| Total Carbohydrate 216.3g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 7.7g | |
| Protein 40.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 294.4mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 1652.2mg | 0% |
Source of Calories