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 Coconut Milk Pulao
Instant Pot Bisibelebath/Hot Lentil Rice
Instant pot Chickpea/Chole Biryani
Instant pot Whole Moong Dal/Green Lentil
Instant pot Quinoa in 1 minute,
Instant pot Mint Rice/Pudina Rice.
Instant Pot Rice Pudding/Kheer
Instant Pot Soya Chunks Biryani
Instant Pot Ven Pongal|Khara Pongal Video Recipe Below
Instant Pot Ven Pongal|Khara Pongal Recipe Card Below
- measuring cup used ,1 cup = 250 ml
- 3/4 Cup Rice(short rice grain preferable)
- 3/4 Cup Split Moong Dal
- 4 cups Water +1 cup extra to adjust consistency
- 1 teaspoon Cumin Seeds/Jeera
- 1 teaspoon Whole Black Pepper/Pepper corns
- 1 pinch Hing or Asafoetida
- 2-3 Slit Green Chillies
- 1 teaspoon Finely chopped Ginger
- few Curry leaves
- 8-10 Cashew Nuts
- 2 tablespoon Ghee(clarified butter)
- 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 yogurt,raita or tamarind chutney.
- 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.
