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

3. Rinse, measure, and prep rice and dal

Begin by rinsing the rice and dal well under cold running water until the water runs clear; this removes surface starch and prevents gummy clumps. Use a fine-mesh sieve or repeated swirls in a bowl—either works. Drain thoroughly. Soaking the dal briefly for 15–20 minutes can speed cooking and help achieve a creamier result, but it’s optional. If you soak, drain the dal before combining it with rice. Use short-grain rice or idli rice for a traditional texture; long-grain rice will give a looser result. Measure precisely—cooking ratios matter here—so use a standard 1-cup measuring cup for rice and a 1/2 cup for the dal. Have your water measured and at hand so you can add it immediately after combining rice and dal; starting with hot water slightly reduces overall cooking time. Proper rinsing and the optional quick soak are small steps that pay off in the final texture and prevent a gritty bite from undercooked dal.