Makar Sankranti One Pot Ven Pongal Recipe: Makar Sankranti dawns with a sky dotted with kites and hearts filled with the promise of new beginnings. In the bustling households of Tamil Nadu, where festival mornings are a whirlwind of prayers, preparations, and joyous chaos, there is a quiet hero on the stove: Ven Pongal. This isn’t just a dish; it’s a warm, steadying embrace served in a bowl. Imagine the most comforting hug from your grandmother, translated into food. That’s Ven Pongal. A humble, glorious one-pot melding of rice and lentils, peppery and ghee-laden, it’s the cozy comfort that fuels the hectic magic of Sankranti. It’s simple to make, gentle on the stomach, and whispers of home and harvest. Let’s cook this heartwarming tradition.
Ingridents to make One Pot Ven Pongal Recipe
For the Pongal:
- ½ cup raw rice (preferably short-grain or ponni rice)
- ½ cup split yellow moong dal (pasiparuppu)
- 4 cups water (for a softer texture)
- A big pinch of turmeric powder, like a ray of sun in the pot
- Salt, to taste
For the Cozy Tempering (Tadka):
- 3 tablespoons generous dollops of ghee (the soul of this dish)
- 1 teaspoon whole black peppercorns, lightly crushed (for warmth)
- 1 teaspoon cumin seeds (jeera)
- A handful of raw cashews, for buttery bites
- 1-inch piece of ginger, finely chopped or julienned
- A sprig of fresh curry leaves
- A generous pinch of asafoetida (hing)
To Serve:
- More ghee for the love on top
- Coconut chutney and sambar (the traditional happy family)
- A sunny Sankranti morning.
Step-by-Step Directions
1. The Gentle Roast:
Take the moong dal in a deep pot or pressure cooker. Dry roast it on a medium flame for 3-4 minutes until a beautiful, nutty aroma fills your kitchen. It should stay pale gold. This step is the secret to a non-mushy, flavorful Pongal. Transfer the roasted dal to a plate.
2. The Union in the Pot:
In the same pot, add the washed rice, roasted dal, turmeric, salt, and 4 cups of water. Give it a gentle stir.
3. The Whistle of Patience:
If using a pressure cooker, close the lid and cook for 6-7 whistles on medium heat. If cooking in a heavy-bottomed pot, cover and cook on medium-low heat for 25-30 minutes, stirring occasionally, until the rice and dal are completely soft and porridge-like. Let the pressure release naturally.
4. The Aromatic Embrace (Tadka):
While the Pongal rests, work your magic. In a small pan, heat the ghee. Add the cashews and fry until they turn a warm, golden brown. Remove them with a slotted spoon.
To the same ghee, add cumin seeds and let them sizzle. Then, add the crushed black peppercorns, chopped ginger, and curry leaves. They will crackle and dance. Finish with a pinch of asafoetida and switch off the flame. Inhale deeply – this fragrance is festival morning.
5. The Final Hug:
Mash the cooked rice-dal mixture lightly with the back of a spoon if you prefer a smoother texture. Now, pour the entire contents of the aromatic ghee tempering over the Pongal. Add the fried cashews back in. Mix everything together with love, until every grain is glistening with ghee and speckled with pepper.
Serve this steaming, fragrant Ven Pongal hot. Add an extra spoonful of ghee on top, watch it melt, and dive in. It’s the taste of comfort, the fuel for kite-flying, and the quiet, nourishing center of your festive storm. Happy Makar Sankranti!
Also Read: Vegan Til Ladoo: Sweet, Sticky Sesame Balls for a Kindhearted Sankranti
Makar Sankranti One-Pot Ven Pongal Recipe
Makar Sankranti One Pot Ven Pongal Recipe: Makar Sankranti dawns with a sky dotted with kites and hearts filled with the promise of new beginnings. In the bustling households of Tamil Nadu, where festival mornings are a whirlwind of prayers, preparations, and joyous chaos, there is a quiet hero on the stove: Ven Pongal. This isn’t just a dish; it’s a warm, steadying embrace served in a bowl. Imagine the most comforting hug from your grandmother, translated into food. That’s Ven Pongal. A humble, glorious one-pot melding of rice and lentils, peppery and ghee-laden, it’s the cozy comfort that fuels the hectic magic of Sankranti. It’s simple to make, gentle on the stomach, and whispers of home and harvest. Let’s cook this heartwarming tradition.
Type: festive and breakfast dish
Cuisine: South Indian Cusine
Keywords: One Pot Ven Pongal Recipe, Ven Pongal Recipe
Recipe Yield: 6 Serving
Calories: 320
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Total Time: 40 Minutes
Recipe Ingredients:
- ½ cup raw rice
- ½ cup split yellow moong dal (pasiparuppu)
- 4 cups water (for a softer texture)
- A big pinch of turmeric powder, like a ray of sun in the pot
- Salt, to taste
- 3 tablespoons generous dollops of ghee (the soul of this dish)
- 1 teaspoon whole black peppercorns, lightly crushed (for warmth)
- 1 teaspoon cumin seeds (jeera)
- A handful of raw cashews, for buttery bites
- 1-inch piece of ginger, finely chopped or julienned
- A sprig of fresh curry leaves
- A generous pinch of asafoetida (hing)
- More ghee for the love on top
- Coconut chutney and sambar
- A sunny Sankranti morning.
Recipe Instructions:
Step 1: The Gentle Roast:
- Take the moong dal in a deep pot or pressure cooker. Dry roast it on a medium flame for 3-4 minutes until a beautiful, nutty aroma fills your kitchen. It should stay pale gold. This step is the secret to a non-mushy, flavorful Pongal. Transfer the roasted dal to a plate.
Step 2: The Union in the Pot:
- In the same pot, add the washed rice, roasted dal, turmeric, salt, and 4 cups of water. Give it a gentle stir.
Step 3: The Whistle of Patience:
- If using a pressure cooker, close the lid and cook for 6-7 whistles on medium heat. If cooking in a heavy-bottomed pot, cover and cook on medium-low heat for 25-30 minutes, stirring occasionally, until the rice and dal are completely soft and porridge-like. Let the pressure release naturally.
Step 4: The Aromatic Embrace (Tadka):
- While the Pongal rests, work your magic. In a small pan, heat the ghee. Add the cashews and fry until they turn a warm, golden brown. Remove them with a slotted spoon. To the same ghee, add cumin seeds and let them sizzle. Then, add the crushed black peppercorns, chopped ginger, and curry leaves. They will crackle and dance. Finish with a pinch of asafoetida and switch off the flame. Inhale deeply – this fragrance is festival morning.
The Final Hug:
- Mash the cooked rice-dal mixture lightly with the back of a spoon if you prefer a smoother texture. Now, pour the entire contents of the aromatic ghee tempering over the Pongal. Add the fried cashews back in. Mix everything together with love, until every grain is glistening with ghee and speckled with pepper.
4.99
My Name is Ravi Sharma, I cover Articles related to Baking, Recipes, Cake Design, Toppers and Many More. I have more than 2 Years of Experience in Writing Food and Baking Article.