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

4. Roast the moong dal for nuttiness

Roasting the moong dal dry in a skillet is a small traditional trick that adds a toasty, nutty note. Heat a wide, dry pan over medium heat and add the drained dal. Stir continuously for 3–5 minutes until the dal turns a pale golden color and releases a warm aroma. Watch closely; the change is subtle and happens quickly. Roasting also firms the dal’s surface slightly so it breaks down pleasingly during cooking, creating a silkier mouthfeel. After roasting, transfer the dal to a bowl and let it cool briefly before combining with rice. This step is common in many Tamil households and is often mentioned by cooks who prize depth of flavor over speed. If you’re in a hurry, a light roast of 2 minutes still helps, but avoid browning the dal too dark—aim for light gold. The aroma you get during this step is a reliable cue that you’re on the right track.