While Sakkarai Pongal represents sweetness and abundance, Ven Pongal brings balance to the Sankranti celebration.
Simple, nourishing, and deeply comforting, Ven Pongal is a dish that reflects humility, warmth, and quiet devotion.
Prepared with rice, moong dal, and gentle spices, Ven Pongal is often cooked alongside sweet Pongal on Sankranti morning and served as part of the festive meal.
Temple-Style Ven Pongal (No Onion, No Garlic)
This Ven Pongal follows the traditional temple method, prepared without onion or garlic, as offered in many South Indian temples and homes observing sattvic cooking.
Key features of temple-style Ven Pongal:
- No onion or garlic
- Mild spices only
- Soft, well-cooked texture
- Ghee used for tempering
- Suitable for prasādam and festival offerings
The focus is on purity, balance, and nourishment, rather than strong flavours.
What Is Ven Pongal?
Ven Pongal is a savory rice and lentil dish, soft in texture and mild in flavour.
It is commonly prepared:
- In homes on festival mornings
- As temple prasādam
- As a comforting breakfast on cool days
Its beauty lies in its simplicity.
Ingredients (Serves 3–4)
- Raw rice – ½ cup
- Moong dal (split yellow) – ¼ cup
- Water – 3½ to 4 cups
- Ghee – 2 tablespoons
- Black pepper (crushed) – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Ginger (finely chopped) – 1 teaspoon
- Cashew nuts – a small handful
- Curry leaves – a few
- Asafoetida (hing) – a pinch
- Salt – to taste
This recipe uses no onion or garlic and is suitable for temple-style cooking.
Preparation
1. Roast the Moong Dal
Dry roast the moong dal on low heat until it gives a mild aroma. Do not brown.
2. Cook Rice and Dal
Wash rice and roasted dal together.
Cook with water until both are very soft and mushy. Ven Pongal should never be dry.
Tempering (The Heart of Ven Pongal)
- Heat ghee in a pan
- Add cumin seeds and crushed black pepper
- Add ginger, curry leaves, and asafoetida
- Fry cashews until golden
Pour this fragrant tempering over the cooked rice and dal.
Mixing and Finishing
- Add salt and mix gently
- Cook on low flame for a few minutes so flavours blend
- Adjust consistency with hot water if needed
The final dish should be soft, creamy, and soothing.
How Ven Pongal Is Traditionally Served
- Served hot with coconut chutney or sambar
- Offered as prasādam in temples
- Enjoyed plain with a drizzle of ghee
On Sankranti day, it is often served alongside Sakkarai Pongal to complete the festive meal.
A Note on Consistency
Ven Pongal thickens quickly as it cools.
Keep it slightly loose while cooking to retain its traditional texture.
Why Ven Pongal Is Special
Ven Pongal reminds us that:
- Comfort food does not need complexity
- Nourishment can be gentle
- Tradition often lies in simplicity
It is food that calms both the body and the mind.
Final Thought
Sankranti celebrates abundance, but it also honours balance.
Ven Pongal, with its mild spices and soothing texture, brings that balance to the festival table.
Simple, humble, and satisfying — Ven Pongal is tradition in its purest form.