Nut-Free Ven Pongal

Indulge in the comforting flavors of Nut-Free Ven Pongal, a creamy and aromatic South Indian dish that's perfect for breakfast or a light meal. This nut-free variation retains all the classic goodness, featuring a wholesome blend of short-grain rice and split yellow moong dal cooked to a soft, velvety texture. Seasoned with an irresistible tempering of ghee, whole black peppercorns, cumin seeds, grated ginger, and fragrant curry leaves, it’s infused with bold, earthy flavors that delight the palate. With no nuts included, it’s allergy-friendly while still delivering the authentic taste of traditional ven pongal. Serve it warm with coconut chutney or sambar for a satisfying and healthy meal that’s easy to prepare in just 40 minutes. Perfect for those seeking a gluten-free, vegetarian, and nut-free comfort food option!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Short-grain rice
• 0.5 cup Split yellow moong dal (lentils)
• 4 cups Water
• 0.25 teaspoon Turmeric powder
• 1 teaspoon Salt
• 3 tablespoons Ghee (clarified butter)
• 1 teaspoon Whole black peppercorns
• 1 teaspoon Cumin seeds
• 1 teaspoon Ginger, finely grated
• 2 pieces Green chilies, slit
• 0.25 teaspoon Asafoetida (hing)
• 1 sprig Curry leaves
• 0.5 teaspoon Black pepper powder (optional)

Directions

Step 1

Rinse the rice and split yellow moong dal thoroughly under running water until the water runs clear. Drain and set aside.

Step 2

In a medium-sized pot or pressure cooker, add the rice, moong dal, water, turmeric powder, and salt. Cook until the rice and dal are soft and mushy. If using a pressure cooker, cook on medium heat for 2-3 whistles.

Step 3

Once cooked, mash the rice and dal mixture gently with the back of a spoon to achieve a creamy consistency. Set this aside.

Step 4

In a small pan, heat the ghee over medium heat.

Step 5

Add the whole black peppercorns and cumin seeds. Let them splutter for a few seconds.

Step 6

Add the grated ginger, slit green chilies, asafoetida, and curry leaves. Sauté for 1-2 minutes until aromatic, being careful not to burn the spices.

Step 7

Pour the tempered spices into the cooked rice and dal mixture. Mix well to combine everything evenly.

Step 8

If desired, sprinkle black pepper powder for an extra kick of flavor. Adjust salt if necessary.

Step 9

Serve the Nut-Free Ven Pongal warm with coconut chutney or sambar on the side for an authentic South Indian meal.

Nutrition Facts

Serving size	1342.9 grams (1342.9g)

Amount per serving	% Daily Value*
Calories	1030

Total Fat 45.40g	58%
Saturated Fat 27.10g	136%
Polyunsaturated Fat 0.00g
Cholesterol 109mg	36%
Sodium 2417mg	105%
Total Carbohydrate 125.00g	45%
Dietary Fiber 11.70g	42%
Total Sugars 1.40g
Protein 31.00g	62%

Vitamin D 0IU	0%
Calcium 247mg	19%
Iron 10mg	58%
Potassium 1541mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.6%

Protein: 12.0%

Carbs: 48.4%