Ven pongal


We reap what we sow. With that in mind, let's plant seeds of change wherever we go. Enjoy this simple and delicious vegan ven pongal made with our astounding vegan ghee and share with your loved ones!



⁃ ½ cup rice

⁃ ½ cup yellow spilt moong dal

⁃ 2.5 to 3 cups water (more if needed)

⁃ 1 tbs Live Yum vegan ghee

⁃ ½ teaspoon salt (adjust to taste)


⁃ 2 tablespoons Live Yum ghee

⁃ 10 cashew nuts (or as needed, optional)

⁃ ½ teaspoon cumin (jeera)

⁃ ½ teaspoon black pepper corn whole

⁃ 1 inch ginger grated

⁃ 1 sprig curry leaves


⁃ heat one tbs ghee in a pressure cooker add the washed lentils and sauté for a few minutes on low heat.

⁃ add the rice and water.

⁃ Pressure cook for 2 to 3 whistles on a medium flame. It should be nicely mashed when you open the cooker.

⁃ add salt to taste.


⁃ Heat a small pan with 2 tablespoons Live Yum vegan ghee. Add the cumin seeds, whole black peppercorns, grated ginger and curry leaves.

⁃ Split open the cashew nuts and add to the pan. fry them till golden.

⁃ Pour this mixture on to the cooked pongal and mix well.

⁃ Serve ven pongal with coconut chutney or sambar.