Instant Pot Ven Pongal | Rice pongal with detailed photo and video recipe – Made from rice and lentils, this satisfying South Indian breakfast recipe, Ven Pongal, is enjoyed with sambar and chutney. Deliciously seasoned with curry leaves, cumin seeds, and black pepper, this vegetarian and gluten-free recipe is a wholesome meal.
This pongal recipe is the savory version and is a good choice for breakfast, lunch or even dinner.
What is Pongal?
Ven Pongal is a savoury South Indian Rice and Lentil dish and is known by many names such as Khara Pongal or Ghee Pongal. The sweet Pongal variation is known as Sakkarai Pongal. Both these variations have a smooth porridge-like consistency and are served piping hot.
The tempering of cashews, curry leaves, pepper and ghee gives this dish a wholesome and sumptuous taste. It is also quite similar to the khichdi, a popular dish of the northern Indian cuisine.
We offered to the gods and are called as Naivediyam in Telugu. Both Ven Pongal and Sakkarai Pongal are a regular offering to gods in Southern India.
How to make Ven Pongal?
When making this delicious Pongal, it is a good practice to roast moong dal as it gives out a wonderful aroma and easily mashes when cooked along with the rice. When making Ven Pongal or Sweet Pongal, it is important that the dal well-mashed for a uniform taste. I usually roast the dal till it becomes aromatic and then make this dish as it enhances the flavor of the Pongal.
Black peppercorns are an integral part of this dish, and you either temper them whole or crush them a little bit before adding them.
But, the key to a great taste is the generous serving of ghee all over the Pongal.
Ven pongal with detailed video recipe –
Ven pongal recipe card :
How to make Ven pongal with detailed step by step :
1.Switch on the saute mode on your Instant pot and add ghee .
2. Add cashew nuts and fry until golden. Remove fried cashews and keep them aside.
3. In same pan add green chilies, ginger and cumin seeds .Saute for 2-3 minutes.
4. Now add washed moong dal to it. Roast it until nice and fragrant for a couple of minutes.
5. Now crushed pepper corns and add washed rice and saute them for 2 more mins.
6. Add water and salt. Close lid with vent in sealing position.
7. Change the instant pot setting to pressure cooker mode, with high pressure cooking for 9 minutes.
8. When the instant pot beeps, let the pressure release naturally for 10 minutes, then manually release the remaining pressure (10 minute NPR).
9. Open the instant pot, and serve pongal. Top with reserved tempering with roasted cashews. Enjoy hot with sambar and chutney!