Ven Pongal literally means white Pongal (Ven – white). It is a Tamilian dish very popular in my home state in India. Ven Pongal is a rice dish that is always served as a breakfast item (and occasionally for lunch). It is the opposite to Chakara Pongal (sweet Pongal) and is common in the sense that it is served on all days unlike Chakara Pongal which is mainly served on holidays and during festivals. 
Ven Pongal is one of my Mom’s and HB’s favorite dishes. He really gets excited when it is prepared at our home. Ven Pongal with Sambar (another south Indian dish), coconut chutney and Medu Vadai makes an awesome combination and the taste is to die for! In our family, we also refer Ven Pongal as sleeping dose 🙂 since it fills your appetite quickly and makes you feels lazy and drowsy, in a good way. I would suggest Ven Pongal as a weekend breakfast dish. 
Back in my home, my Mom always makes Chakara Pongal and Ven Pongal during Pongal festival. Pongal is a Tamil festival that is celebrated during the month on January in honor of farming and cows. I do miss those days where we celebrate this festival wearing new dress and having lip smacking servings of Pongal and sugarcane (called as Karumbu in Tamil). 
Here is the recipe for Ven Pongal, a popular dish from my beloved state. Do try it in your home and experience the same pleasure that I have every time when I make this dish 🙂 
- White raw rice – ¾ cup (I used sona masoori)
- Moong dal – ¼ cup
- Ghee – 3 tbs
- Asafoetida – a pinch
- Ginger, minced – 1 “ (optional)
- Salt as required
- Water – 3 (for 1 cup of rice add 3 cups of water)
- Cumin seeds – 1 tbsp
- Crushed pepper – 1 tbsp
- Curry leaves - a sprig
- Cashews – 1 tbsp
- Wash the rice and dal thoroughly in water and drain it completely.
- Heat a tbsp of ghee in a pressure cooker, add the rice and moong dal and stir for a minute until the aroma spreads. Add asafoetida, salt, ginger and water. Mix well and pressure cook for 4 to 5 whistles. When the pressure is down, mash the rice well adding a tbsp of ghee.
- Heat a tbsp of ghee in a small kadai and temper with cumin seeds, crushed pepper, curry leaves and cashews. Add the tempering to the mashed rice and mix well.
- Serve hot with sambar, coconut chutney and medu vada. Enjoy!