A creamy and savory South Indian porridge made with rice and moong dal, tempered with black pepper, cumin, and fragrant ghee. This comforting dish is a classic breakfast, perfect with coconut chutney and sambar.
Prep10 min
Cook20 min
Soak20 min
Servings4
Serving size: 1 cup
402cal
11gprotein
54gcarbs
Ingredients
1 cup Sona Masuri Rice (Or any short-grain rice. Do not use basmati rice.)
0.5 cup Moong Dal (Split and skinned yellow lentils.)
4.5 cup Water (Plus more hot water to adjust consistency if needed.)
4 tbsp Ghee (Essential for the authentic flavor and aroma.)
1 tsp Black Peppercorns (Keep them whole or lightly crush a few for more spice.)
1 tsp Cumin Seeds
1 tbsp Ginger (Finely grated.)
12 leaves Curry Leaves (Fresh leaves are highly recommended.)
Aromatic and spicy lentil stew from the Chettinad region of Tamil Nadu. Made with freshly ground spices, tamarind, and mixed vegetables, it's a flavorful twist on the classic sambar, perfect with rice or idli.
A tangy and savory South Indian curry made with mashed eggplant, tamarind, and aromatic spices. This classic Tamil dish is the perfect accompaniment for ven pongal, idli, and dosa.
About Ven Pongal, Chettinad Sambar and Brinjal Gothsu
Warm, aromatic Ven Pongal with tangy Sambar – a soul-satisfying and energy-giving comfort food!
This chettinad dish is perfect for breakfast. With 887.94 calories and 27.639999999999997g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
Cashews
(Broken into halves.)
0.25 tsp Turmeric Powder (Gives a subtle yellow color.)
0.25 tsp Hing (Also known as Asafoetida.)
1.25 tsp Salt (Adjust to your taste.)
Instructions
1
Roast Dal and Prepare Grains
Place a medium-sized pan on low-medium heat. Add the moong dal and dry roast for 2-3 minutes, stirring continuously, until it becomes aromatic and turns a very light golden. Do not let it brown.
Combine the roasted dal and raw rice in a bowl. Rinse them together under running water 3-4 times until the water runs clear. Drain all the water completely.
2
Pressure Cook the Pongal
Transfer the washed rice and dal mixture to a 3-liter pressure cooker.
Add 4.5 cups of water, turmeric powder, and salt. Give it a good stir.
Close the lid and pressure cook on medium heat for 4 to 5 whistles, which should take about 12-15 minutes.
After the whistles, turn off the heat and allow the pressure to release naturally. This ensures the grains are cooked to a perfectly soft, mushy consistency.
3
Prepare the Tempering (Tadka)
While the pressure cooker is resting, prepare the tempering. Heat the ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the cumin seeds and whole black peppercorns. Let them sizzle for about 30 seconds.
Add the broken cashews and sauté until they turn golden brown, which takes about 1-2 minutes.
Add the grated ginger and fresh curry leaves. Be cautious as they will splutter. Sauté for another 30 seconds until the raw smell of ginger disappears.
Turn off the heat and immediately stir in the hing (asafoetida).
4
Combine and Serve
Once the pressure has fully released, carefully open the cooker lid. The pongal should be soft and well-cooked.
Using the back of a sturdy ladle, mash the mixture well against the sides of the cooker to achieve a creamy, porridge-like consistency.
If the pongal seems too thick, stir in 1/2 to 1 cup of hot water to reach your desired consistency.
Pour the hot, fragrant tempering over the cooked pongal and mix everything thoroughly until well combined.
Serve immediately while hot, traditionally accompanied by coconut chutney and sambar.
Servings
4
Serving size: 1 cup
347cal
14gprotein
52gcarbs
12gfat
Ingredients
1 cup Toor Dal (Also known as split pigeon peas)
0.5 tsp Turmeric Powder
3 cup Water (For pressure cooking the dal)
2 tbsp Coriander Seeds
1 tbsp Chana Dal
1 tsp Urad Dal
0.25 tsp Fenugreek Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorns
5 pcs Dry Red Chillies (For the masala powder)
3 tbsp Grated Coconut (Fresh or desiccated)
1 tsp Sesame Oil (For roasting masala)
20 g Tamarind (Seedless, about a small lemon-sized ball)
1 pcs Drumstick (Cut into 2-inch pieces)
1 pcs Brinjal (Small, quartered)
0.5 cup Yellow Pumpkin (Peeled and cubed)
15 pcs Sambar Onions (Peeled, also known as pearl onions)
1 pcs Tomato (Medium, chopped)
1.5 tsp Salt (Adjust to taste)
0.5 tsp Jaggery (Optional, to balance flavors)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
10 pcs Curry Leaves
0.25 tsp Asafoetida
1 pcs Dry Red Chilli (Broken, for tempering)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Lentils
Rinse the toor dal thoroughly under running water. In a pressure cooker, combine the rinsed dal, 3 cups of water, and turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker, whisk the dal until smooth, and set aside.
2
Prepare the Chettinad Masala
Heat 1 tsp of sesame oil in a small pan over low-medium heat. Add the coriander seeds, chana dal, urad dal, fenugreek seeds, cumin seeds, black peppercorns, and 5 dry red chillies.
Roast for 3-4 minutes, stirring continuously, until the dals turn golden and the spices become fragrant. Be careful not to burn them.
Add the grated coconut and continue to roast for another 1-2 minutes until it is lightly toasted and aromatic.
Remove the mixture from the heat and let it cool down completely. Once cooled, transfer to a blender and grind into a fine powder without adding any water.
3
Cook the Vegetables and Tamarind
While the masala cools, soak the tamarind in 1 cup of hot water for 15 minutes. Squeeze the pulp thoroughly to extract the juice, then discard the solids.
1 tbsp Tamarind Paste (Or juice from a small lemon-sized ball of tamarind)
1 medium Onion (Finely chopped)
2 medium Tomato (Finely chopped)
2 pcs Green Chilli (Slit lengthwise)
2 tbsp Gingelly Oil (Indian sesame oil)
1 tsp Mustard Seeds
1 tsp Urad Dal
1 tsp Chana Dal
0.25 tsp Hing (Asafoetida)
10 pcs Curry Leaves
2 tsp Sambar Powder (Adjust to your spice preference)
0.5 tsp Turmeric Powder
1 tsp Jaggery (Powdered, optional but recommended)
1 tsp Salt (To taste)
2 tbsp Coriander Leaves (Chopped, for garnish)
1.5 cup Water (Divided)
Instructions
1
Prepare Tamarind and Brinjal (5 mins)
If using tamarind paste, dissolve 1 tbsp in 1 cup of warm water. If using whole tamarind, soak a lemon-sized ball in 1 cup of warm water for 15 minutes, then squeeze to extract the juice and discard the pulp. Set the tamarind water aside.
Wash the brinjals, remove the stems, and chop them into rough 1-inch cubes.
2
Cook and Mash the Brinjal (10 mins)
Place the chopped brinjal in a pressure cooker. Add 1/4 teaspoon of the turmeric powder and 1/2 cup of water.
Pressure cook on medium heat for 3-4 whistles, or until the brinjal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and mash the cooked brinjal thoroughly with a masher or the back of a ladle to a coarse puree consistency. Set aside.
3
Prepare the Tempering (Tadka) (3 mins)
Heat the gingelly oil in a kadai or heavy-bottomed pan over medium heat.
Add the mustard seeds and wait for them to splutter completely.
Add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown.
In a large pot or kadai, add the prepared tamarind extract, chopped vegetables (drumstick, brinjal, pumpkin), sambar onions, and chopped tomato.
Add 1 more cup of water and the salt. Bring the mixture to a boil over medium-high heat.
Reduce the heat to a simmer and cook for 10-12 minutes, or until the vegetables are tender but still hold their shape. The raw smell of the tamarind should also be gone.
4
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir well to combine.
Add the freshly ground Chettinad masala powder and the optional jaggery. Mix thoroughly, ensuring there are no lumps.
Check the consistency. If the sambar is too thick, add up to 1 cup of hot water to reach your desired consistency.
Allow the sambar to simmer gently on low heat for 8-10 minutes, allowing all the flavors to meld together beautifully.
5
Prepare the Tempering (Tadka)
In a small tempering pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds and allow them to splutter completely.
Add the broken dry red chilli, curry leaves, and asafoetida. Sauté for 30 seconds until the curry leaves are crisp and the mixture is fragrant.
6
Garnish and Serve
Immediately pour the hot tempering over the simmering sambar. This will create a sizzle and release a wonderful aroma.
Garnish with freshly chopped coriander leaves, give it a final gentle stir, and turn off the heat.
Serve hot with steamed rice, idli, dosa, or pongal.
Add the hing, slit green chillies, and curry leaves. Sauté for 30 seconds until the curry leaves are crisp.
4
Sauté Aromatics and Spices (8 mins)
Add the finely chopped onion to the pan and sauté for 3-4 minutes until translucent.
Add the chopped tomatoes and cook for another 4-5 minutes, stirring occasionally, until they become soft and pulpy.
Stir in the remaining 1/4 teaspoon of turmeric powder and the sambar powder. Cook for one minute, stirring continuously, until the raw aroma of the spices fades.
5
Combine and Simmer (7 mins)
Pour the prepared tamarind water into the pan. Add the salt and powdered jaggery. Stir well and bring the mixture to a boil.
Add the mashed brinjal to the pan and mix everything together until well combined.
Reduce the heat to low, cover the pan, and let the gothsu simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken.
6
Garnish and Serve (2 mins)
Turn off the heat and stir in the freshly chopped coriander leaves.
Let the gothsu rest for at least 5 minutes before serving to allow the flavors to deepen.
