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ven pongal cooked in instant pot served in a kadai with cashews on top and curry leaves on the side
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4.85 from 20 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 in Instant Pot and Stovetop pressure cooker
Course Breakfast, Main Course
Cuisine Indian, South Indian, Tamil Nadu
Keyword how to make pongal, instant pot pongal, khara pongal, ven pongal
Diet Gluten-Free, Vegetarian
Method Instant Pot/Pressure Cooker
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 319kcal
Author Bhavana Patil


Measuring Cup used [1 cup = 250 ml]


Instant Pot Method:

  • Press SAUTE (Normal) on Instant Pot. Add ghee or oil in to the POT. 
    Note: Tastes better with ghee
    add ghee to instant pot insert
  • Once the pot is hot, add in the cumin seeds, black pepper, and cashew nuts. Saute for 30 secs or till cashew nuts turn golden brown.
    add cumin pepper and cashew and saute
  • Add the chopped green chilies, ginger, curry leaves, and asafetida. Saute for another 30 secs.
    add ginger ,green chillies and saute for few minutes
  • Next, add the washed dal and rice. Saute for 1-2 minutes until dal turns light brown or aromatic.
    add rice moong dal to cook pongal
  • Add water, salt. Mix well.
    add salt,water
  • Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes.
    pressure cook for 8 minutes in the instant pot
  • Once the pot beeps, wait till the pressure releases naturally. Next, open the lid and mix everything well.
    Note: If rice is not mushy, select saute mode, add 1 cup of water, and cook for 1-2 minutes or till mixture boils.
    adjust the consistency of the pongal
  • Pongal is ready, serve with yogurt, raita or tamarind chutney.

Indian Pressure Cooker Method:

  • 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 the remaining ghee, once it's hot add cumin (jeera), black pepper, cashew nuts. Saute for 30 secs or till cashew nuts turn light brown in color.
  • Add the chopped green chilies, ginger, curry leaves, and asafetida. Saute for another 30 secs.
  • Add this tempering into the cooked moong dal rice mixture and boil. 
    Note: If rice is not mushy then add 1 cup of water and adjust consistency.
  • Serve with chutney, sambar, raita, or tamarind chutney.



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


  • Pongal tastes best when made fresh and eaten hot.
  • The traditional Pongal recipe is made with small grain rice such as sona masuri or seeraga samba rice.
  • Pongal thickens a little on cooling. You can save leftovers in the refrigerator and reheat in a microwave or on the stovetop (add hot water if required to adjust consistency) just before serving.


  • The 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.
  • You can also add some vegetables like carrots, peas, spinach to make this Pongal healthy.
  • Adding ghee enriches the taste of pongal but Vegans can skip ghee/clarified butter and replace it with any cooking oil.
  • You can also use husked split moong dal, makes this moong dal khichdi more healthy.
  • Use the same recipe to make healthy pongal recipe with millets, quinoa, rava, oats.
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