Milagu Ven Pongal Recipe Made With Figaro Olive Oil
A high protein South Indian Recipes recipe with rice, yellow moong dal (split), salt - to taste. Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
12 steps- 1
To begin making the Ven Pongal Recipe; we will first cook the rice and lentils in the pressure cooker
rice(1 cup) - 2
Heat the cooker on medium heat, add a tablespoon of Figaro Pure Olive Oil
tablespoons figaro pure olive oil - plus more(2) - 3
Add the rice and dal, salt and 5 cups of water
rice(1 cup)salt - to taste - 4
Cover the pressure cooker, place the weight on and cook until you hear a whistle
- 5
After the first whistle, turn the heat to low and simmer for 3 to 4 minutes
- 6
After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally
- 7
While the pressure is releasing, heat a tablespoon of pure olive in a small pan, add in the cashew nuts and roast on low heat until lightly browned
tablespoons figaro pure olive oil - plus more(2)tablespoons cashew nuts - halved(2) - 8
Next add in a teaspoon of cumin seeds, 2 teaspoons of pounded black pepper, a tablespoon of grated ginger, the roughly torn curry leaves
cumin seeds (jeera)(1 teaspoon)inch ginger - grated(1)whole black peppercorns - coarsely pounded(1 teaspoon)sprig curry leaves(1) - 9
Turn off the heat and stir all the ingredients in the remaining heat
- 10
Once the pressure has released from the cooker, stir the prepared seasoning and an additional 2 to 3 tablespoons of Pure Figaro Olive Oil into the rice
rice(1 cup)tablespoons figaro pure olive oil - plus more(2)tablespoons cashew nuts - halved(2) - 11
Stir until all the ingredients are well combined into the Ven Pongal
- 12
Serve the Ven Pongal for a Sunday Breakfast along with Sakkarai Pongal, Vada Sambar and Kathirikai Gothsu - Eggplant in a Tangy Gravy
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Milagu Ven Pongal Recipe Made With Figaro Olive Oil
A high protein South Indian Recipes recipe with rice, yellow moong dal (split), salt - to taste. Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making the Ven Pongal Recipe; we will first cook the rice and lentils in the pressure cooker
rice(1 cup) - 2
Heat the cooker on medium heat, add a tablespoon of Figaro Pure Olive Oil
tablespoons figaro pure olive oil - plus more(2) - 3
Add the rice and dal, salt and 5 cups of water
rice(1 cup)salt - to taste - 4
Cover the pressure cooker, place the weight on and cook until you hear a whistle
- 5
After the first whistle, turn the heat to low and simmer for 3 to 4 minutes
- 6
After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally
- 7
While the pressure is releasing, heat a tablespoon of pure olive in a small pan, add in the cashew nuts and roast on low heat until lightly browned
tablespoons figaro pure olive oil - plus more(2)tablespoons cashew nuts - halved(2) - 8
Next add in a teaspoon of cumin seeds, 2 teaspoons of pounded black pepper, a tablespoon of grated ginger, the roughly torn curry leaves
cumin seeds (jeera)(1 teaspoon)inch ginger - grated(1)whole black peppercorns - coarsely pounded(1 teaspoon)sprig curry leaves(1) - 9
Turn off the heat and stir all the ingredients in the remaining heat
- 10
Once the pressure has released from the cooker, stir the prepared seasoning and an additional 2 to 3 tablespoons of Pure Figaro Olive Oil into the rice
rice(1 cup)tablespoons figaro pure olive oil - plus more(2)tablespoons cashew nuts - halved(2) - 11
Stir until all the ingredients are well combined into the Ven Pongal
- 12
Serve the Ven Pongal for a Sunday Breakfast along with Sakkarai Pongal, Vada Sambar and Kathirikai Gothsu - Eggplant in a Tangy Gravy
Rate this recipe
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