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Instant Pot Ven Pongal|Khara Pongal
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4.72 from 7 votes

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
Course Breakfast, Main Course
Cuisine Indian, south indian, tamil nadu
Keyword 30 minutes or less, dairy free, Easy and Quick Recipes, healthy, High Protein, indian rice recipes, instantpotrecipes, iyengar style, khara pongal, lunchbox recipes, moong khichdi, pongal recipes, Pressure Cooking, restuarant style, vegan, Vegetarian One-Pot Meals
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 319kcal
Author bhavana




  • 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, Saute well 1-2 minutes till dal turns light brown or till aromatic.Then add rice.
  • 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.


I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
  1. Pongal taste best when made fresh and eaten hot.
  2. Using small grain rice such as sona masuri or Seeraga Samba rice is preferred to make traditional Pongal.
  3. 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.
  4. Ratio of dal to rice is a personal preference.I have used equal amounts of dal and rice to include more protein into the diet.But you can reduce the dal as well.
  5. You can also add some vegetables like carrots ,peas ,spinach to make this Pongal healthy.
  6. Adding ghee enriches the taste of pongal but Vegans can skip ghee/clarified butter and replace with any cooking oil.
  7. You can also use husked split moong dal, makes dish more healthy.
  8. You can use the same recipe to make millets ,quinoa pongal.Just replace rice with millets or quinoa.
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.


Calories: 319kcal | Carbohydrates: 54g | Protein: 7.3g | Fat: 8.1g | Saturated Fat: 4.3g | Cholesterol: 16mg | Sodium: 3.4mg | Potassium: 207mg | Fiber: 3.8g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 1.8mg