Instant Pot Ven Pongal|Khara Pongal

Instant Pot Ven Pongal|Khara Pongal

Ven Pongal also known as Khara Pongal is a classic South Indian breakfast dish made with rice & yellow moong lentils,a hearty spicy porridge style dish to start your day on a healthy note.

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

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You can also try my other INSTANT POT recipes like

• Instant pot Whole Moong Dal/Green Lentil
• Instant pot Mint Rice/Pudina Rice
• Instant pot Spinach Dal

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Instant Pot Ven Pongal|Khara Pongal

Prep Time

2 mins

Cook Time

8 mins

Total Time

10 mins

 

Ven Pongal also known as Khara Pongal is a classic South Indian breakfast dish made with rice & yellow moong lentils

Course: Breakfast, Main Course

Cuisine: Indian

Keyword: khara pongal, ven pongal

Servings: 4

Author: bhavana

Ingredients

• 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 Slit Green Chillies
• 1 tsp Finely chopped Ginger
• few Curry leaves
• 8-10 Cashew Nuts
• 2 tbsp Ghee/Clarified Butter
• Salt – to taste

Instructions

INSTANT POT METHOD

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.

INDIAN PRESSURE COOKER METHOD

1. 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.
2. Add 4 cups of water ,mix well.
3. Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.
4. Once the pressure has released, open the lid and Mix the mixture well.
5. Meanwhile in a pan add remaining ghee ,once its hot add Cumin/Jeera,Black Pepper,asafoetida.
6. Then add the chopped green chillies, ginger ,curry leaves and cashewnuts.Saute for 30 secs or till aromatic.
7. Add this tempered mixture into the pongal and boil.Note: If rice is not mushy then add 1 cup of water and adjust consistency.
8. Pongal is ready, serve with yogurt,raita or tamarind chutney.

Recipe Video

Recipe Notes

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.You can also use husked split moong dal,makes dish more healthy.