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.
Course Instant Pot Recipes
Cuisine Indian
Keyword instant pot rice, kichidi, moong dal, pongal, ven pongal
Prep Time 10 hourshours
Cook Time 15 minutesminutes
Author Sowji'sKitchen
Ingredients
1cupRice
1/2cupSplit Yellow Lentils (Moong Dal)
3tbspGhee or oil
1tspCumin seeds (Jeera)
1/2tspBlack Peppercorns whole or lightly crushed
10 - 12Cashews
10 - 12Curry leaves
2Green chilies
2tspGinger
5cupsWater
Salt as per taste
Instructions
Switch on the saute mode on your Instant pot and add ghee .
Add cashew nuts and fry until golden. Remove fried cashews and keep them aside.
In same pan add green chilies, ginger and cumin seeds .Saute for 2-3 minutes.
Now add washed moong dal to it. Roast it until nice and fragrant for a couple of minutes.
Now crushed pepper corns and add washed rice and saute them for 2 more mins.
Add water and salt. Close lid with vent in sealing position.
Change the instant pot setting to pressure cooker mode, with high pressure cooking for 9 minutes.
When the instant pot beeps, let the pressure release naturally for 10 minutes, then manually release the remaining pressure (10 minute NPR).
Open the instant pot, and serve Pongal. Top with reserved tempering with roasted cashews. Enjoy hot with sambar and chutney!
Traditional Stovetop Method
Follow the steps to roast the dal and then rinse rice and dal with water.
Pressure cook the dal and rice along with the water for 3-4 whistles on medium-high flame. After the pressure is released, check consistency and add more water if needed.
In a pan on stovetop, prepare the tempering. Heat ghee, then add cumin seeds, black pepper, curry leaves, cashews and roast till the cashews are lightly browned. Then add green chili and ginger. When the ginger turns golden brown, the tempering is ready.
Pour the tempering on top of the cooked dal and rice. Mix and simmer for 1-2 minutes. Pongal is ready to enjoy with sambar and chutney.