Ven Pongal also known as Khara Pongal is a classic South Indian breakfast dish made with rice & yellow moong lentils in ghee along with few Indian spices.A hearty spicy porridge style dish to start your day on a healthy note and also perfect festive recipe & one pot healthy meal.
Ven Pongal dish is mild, it is usually served with some spicy chutney or sambar. Pongal, idli vada combo is one of the most popular breakfast item you will find in any South Indian restaurant in India.
Don’t have an Instant pot? You can easily make this in the normal Indian/stovetop pressure cooker. You would follow the steps as it is and cook it for 3-4 whistles and release pressure naturally.
Disclosure: This post contains affiliate links, which means I can earn a small commission if you purchase through the link at no additional cost to you. Thank you for your support!
If you like this Recipe,You can also try my other INSTANT POT recipes like
How to make Instant Pot Ven Pongal|Khara Pongal Step By Step
1.Press SAUTE mode(Normal) on Instant Pot. Add ghee or oil in to the POT.Note:Tastes better with Ghee
2.Once POT is hot add in the Cumin/Jeera, Black Pepper and Cashewnuts. Saute for 30 secs or till cashew nuts turn light brown in color.
3.Add the chopped green chillies, ginger ,curry leaves and asafoetida. Saute for another 30 secs.
4.Next, add the washed dal and rice. Saute well 1-2 minutes till dal turns light brown or till aromatic.
5.Add water, salt.Mix well.
6.Close the lid on the pot, and turn valve from VENTING to SEALING position.
7.Press CANCEL button on Instant Pot.
8.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes.
9.Wait for NATURAL PRESSURE RELEASE(NPR)(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
10.Once the pressure has released, open the lid and mix pongal well.Note: If rice is not mushy then select saute mode and add 1 cup of water and cook for 1-2 minutes or till mixture boils.
11.Pongal is ready, serve with yogurt, raita or tamarind chutney.
Instant Pot Ven Pongal|Khara Pongal Recipe Card Below
Ven Pongal also known as Khara Pongal is a classic South Indian breakfast dish made with rice & yellow moong lentils
- measuring cup used 1 cup = 250 ml
- 3/4 cup White Rice short rice grain preferable
- 3/4 cup Yellow Moong Dal
- 4 cups Water +1 cup extra to adjust consistency
- 1 tsp Cumin Seeds/Jeera
- 1 tsp Whole Black Pepper/Pepper corns
- 1 pinch Hing (Asafoetida)
- 2-3 Green Chillies
- 1 tsp Finely chopped Ginger
- few Curry leaves
- 8-10 Cashew Nuts
- 2 tbsp Ghee/Clarified Butter (Vegans can ghee replace with oil)
- Salt – to taste
-
Press SAUTE mode(Normal) on Instant Pot. Add ghee or oil in to the POT.Note:Tastes better with Ghee
-
Once POT is hot add in the Cumin/Jeera, Black Pepper and Cashewnuts. Saute for 30 secs or till cashew nuts turn light brown in color.
-
Add the chopped green chillies, ginger ,curry leaves and asafoetida. Saute for another 30 secs.
-
Next, add the washed dal and rice. Saute well 1-2 minutes till dal turns light brown or till aromatic.
-
Add water, salt.Mix well.
-
Close the lid on the pot, and turn valve from VENTING to SEALING position.
-
Press CANCEL button on Instant Pot.
-
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes.
-
Wait for NATURAL PRESSURE RELEASE(NPR)(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
-
Once the pressure has released, open the lid and mix pongal well.Note: If rice is not mushy then select saute mode and add 1 cup of water and cook for 1-2 minutes or till mixture boils.
-
Pongal is ready, serve with yogurt, raita or tamarind chutney.
-
Heat 1 teaspoon ghee in a pressure cooker and add the washed dal and rice,Saute well 1-2 minutes till dal turns light brown or till aromatic.
-
Add 4 cups of water ,mix well.
-
Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.
-
Once the pressure has released, open the lid and Mix the mixture well.
-
Meanwhile in a pan add remaining ghee ,once its hot add Cumin/Jeera,Black Pepper,asafoetida.
-
Then add the chopped green chillies, ginger ,curry leaves and cashewnuts.Saute for 30 secs or till aromatic.
-
Add this tempered mixture into the pongal and boil.Note: If rice is not mushy then add 1 cup of water and adjust consistency.
-
Pongal is ready, serve with chutney, sambar, raita or tamarind chutney.
Recipe Video
1. Pongal thickens a little on cooling. You can save leftovers in the refrigerator and re heat in a microwave or on stove top (add water if required to adjust consistency) just before serving.
2.Vegans can skip ghee/clarified butter and replace with any cooking oil.
3.You can also use husked split moong dal,makes dish more healthy.
4.I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥
Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, check out my Instant Pot Recipes board on Pinterest.
Leave a Reply