11 Practical Steps for Traditional Ven Pongal (Authentic South Indian Recipe)

2. Where to buy and ingredient notes

In North America, you’ll find moong dal, curry leaves, and whole spices easily at Indian grocery stores and many larger supermarkets with an international aisle. Brands like Lal Qilla, Deep, and 24 Mantra sell moong dal and idli/short-grain rice. Fresh curry leaves are usually sold in small bunches at Indian markets; frozen leaves are an okay backup. If you can’t get whole black peppercorns, buy the freshest coarse grind you can and crush it before tempering for better aroma. Cashews are optional; use roasted unsalted nuts for the best flavor or omit them for a nut-free version. For ghee, most supermarkets carry jars labeled ghee; use vegan butter or neutral oil to make the recipe vegan. If you want organic or specialty grains, check online retailers. Store rice and dal in airtight containers in a cool pantry to keep them fresh. Keeping whole spices and fresh ginger on hand is the simplest way to make the pongal sing, since freshly toasted cumin and crushed pepper give more depth than pre-blended powders.