Easy Vegan Ven Pongal Recipe (Khara Pongal)

Ven pongal is a savory South Indian dish made from rice and lentils, seasoned with warming spices and crunchy cashews. 

Traditionally enjoyed at breakfast, it’s the ultimate comfort food—simple, satisfying, and wonderfully aromatic. And while ven pongal is often made with ghee, it’s easy to adapt for a fully vegan twist that doesn’t compromise on flavor.

Whether you’re whipping up a quick breakfast, need a light lunch, or want something soothing in the evening, ven pongal is versatile enough to fit the bill. 

Plus, it’s a gentle dish that’s easy to digest, making it perfect for all ages. With simple ingredients you likely already have in your pantry, this vegan ven pongal could quickly become a favorite go-to meal.

Why You’ll Love This Recipe

There are countless reasons why ven pongal is loved across South India and beyond. Here are just a few:

• Quick & Beginner-Friendly: This recipe is simple, with only a few steps—perfect if you’re short on time or new to cooking South Indian dishes.
• Affordable & Pantry-Friendly: Most ingredients, like rice, lentils, and basic spices, are staples in many kitchens.
• Packed with Plant-Based Protein: Lentils are a fantastic source of protein, especially for vegan diets, giving this dish a nutritious boost.
• No Special Equipment Needed: You can make this on the stovetop or in an Instant Pot—whatever’s easiest!
• Nourishing & Gentle on the Stomach: The mild flavors make it soothing and easy to digest, making it ideal for all ages.
• Great Anytime of Day: Ven pongal is usually enjoyed for breakfast but is equally satisfying as a lunch, dinner, or snack.

How To Make Vegan Ven Pongal

If you’re sold on sampling this dish, let’s find out how to make it:

The Ingredients You’ll Need

Most of these ingredients are basic pantry items, but feel free to swap or adjust them as needed. Here’s what you’ll need to make vegan ven pongal:

• ½ cup Yellow Moong Dal (Split Yellow Lentils): The creamy base of the dish. These cook quickly and are mild, making them perfect for this dish.
• ½ cup Rice: Short-grain white rice is commonly used, but you can substitute it with quinoa or millet if you prefer.
• 2 tbsp Coconut Oil: A vegan substitute for ghee. Coconut oil adds a slight richness to the dish.
• 2 tbsp Cashews: For crunch and flavor.
• 1 tsp Black Peppercorns or Crushed Black Pepper: Adds a warm, peppery kick.
• 1 tsp Cumin Seeds: Adds earthiness and depth to the flavor.
• ½ tsp Asafoetida (Hing): Optional, but adds a unique flavor.
• A handful of Curry Leaves: Fresh is best if available.
• 2 Green Chilies, slit lengthwise: Adjust quantity based on spice preference.
• 1 inch Ginger, finely chopped or grated
• 1 tsp Salt: Adjust to taste.
• 3½ cups Water: To cook the rice and lentils.

Step By Step Instructions For Making Vegan Ven Pongal

This dish can be made on the stovetop or in an Instant Pot. Here’s a step-by-step guide for each method.

Instant Pot Method

1. Sauté the Spices: Set the Instant Pot to “sauté” mode. Add coconut oil, cumin seeds, black pepper, and cashews. Cook until the cashews turn golden.
2. Add Aromatics: Add curry leaves, green chilies, and asafoetida, cooking briefly until fragrant.
3. Cook Lentils and Rice: Add soaked and rinsed moong dal and rice, stirring for 1-2 minutes. Add water and salt, then secure the lid.
4. Pressure Cook: Set the Instant Pot to “pressure cook/manual” on high for 8 minutes. Allow the pressure to release naturally for 10 minutes.
5. Adjust Consistency: If it’s too thick, add a bit of hot water and simmer for a minute or two until you reach your preferred texture.

Stovetop Method

1. Prepare Lentils and Rice: Heat coconut oil in a pot, add rinsed dal, and sauté until golden and aromatic.
2. Cook the Mixture: Add rice, water, and salt. Cover and cook on medium heat until both the lentils and rice are soft and creamy.
3. Prepare the Tempering: In a small pan, heat coconut oil, then add cashews and sauté until golden. Add cumin, black pepper, curry leaves, chilies, and asafoetida, cooking until the curry leaves are crisp.
4. Combine & Serve: Add the tempering to the cooked rice and lentils, stirring to combine. Adjust consistency with hot water as needed, then serve.

Tips for the Perfect Ven Pongal

We’ve developed a few top tips for making sure this dish is as perfect as possible:

• Consistency Matters: Ven pongal should be creamy but not watery or overly thick. It will thicken as it cools, so add a bit of water when reheating if needed.
• Toast the Dal: Sautéing the moong dal before cooking releases a mild, nutty flavor that adds depth to the dish.
• Rinse the Rice: Rinsing the rice removes excess starch, which helps prevent the dish from becoming too gluey.
• Storage: If you have leftovers, ven pongal stores well in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to bring back the creamy consistency.

Serving Suggestions and Variations For Ven Pongal

For a full South Indian experience, serve ven pongal hot and fresh with coconut chutney or sambar. 

If you prefer something lighter, a simple pickle or vegan raita makes an excellent accompaniment.

If you fancy making this dish your own, try the following:

• Use Different Grains: Substitute rice with quinoa, millet, or oats for added nutrients.
• Adjust Seasonings: Add or reduce spices to match your preferences. Extra green chilies or a dash of chili powder can add heat.
• Try with Vegetables: Add in peas, carrots, or even spinach for extra nutrition.
• Experiment with Ratios: Adjust the rice-to-lentil ratio to your liking. A 1:1 ratio is typical, but you can use more or less of each as preferred.

Final Thoughts

Vegan ven pongal is a comforting, nutritious dish that’s easy to make and even easier to enjoy.

The gentle, aromatic flavors make it perfect for any time of day, from breakfast to dinner.

Plus, with pantry-friendly ingredients and minimal prep, it’s a practical option whenever you need something warm and satisfying.

Frequently Asked Questions