That’s what I want to teach you today with this recipe for Instant Pot Pongal. What started as a celebration of seasonal rice harvest (Pongal festival) morphed into a great south Indian breakfast recipe. I agree to be sent email.
It’s traditionally a stovetop pressure cooker recipe, and I am sharing the tips and tricks to ace it with the Instant Pot or your electric pressure cooker. There are two versions of Pongal: the savory version (Ven Pongal or Khara Pongal) and the sweet version (Sakkara Pongal). The savory version is by far the popular one for breakfast and let’s get into the details of that recipe.
Why this recipe works
This Instant pot Ven Pongal is simple to make and makes a delicious breakfast. Served with a side of coconut chutney or a hot cup of sambar, this dish makes up a balanced and sumptuous meal. It is protein-packed! A small plate of this lentil dish packs a full serving of protein. It is 100% vegan and also gluten-free! This is especially popular during Makara Sankranti, a harvest festival celebrated in January. This is a wonderful ven Pongal recipe to share some stories if you are entertaining an exotic crowd. So, if you have an instant pot, try this recipe out! You will not be disappointed. And if you do not have one, no worries! I will share a stove-top version of this Khara Pongal recipe soon. Stay tuned!
Ingredients notes
Instructions
Soak the rice and dal in enough water for 10 minutes. (optional) Moong dal: I like to use the split and skinned moong dal for this recipe. You can find it in any Indian grocery store. Look for packs with no black spots. Vegan Ghee: I use store-bought vegan ghee for this recipe. You can find it online. Other alternatives for vegan ghee are vegan butter, avocado oil, or olive oil. Curry leaves: I always use curry leaves, but my store went out of stock this time, so I skipped them. Curry leaves add a ton of flavor when you dry roast them with cashews or black pepper. Asafoetida (hing): This is optional, but I like to add it for the flavor. If you do not have it, feel free to skip it. Cumin seeds will enhance the flavor and the secret behind the authentic aroma and flavor. So be sure not to skip it. Black peppercorns: I like to use whole black peppercorns, but you can also use ground black pepper if you need a mix of peppercorns. Add washed and drained rice, yellow moong dal, salt, and six cups of water. Stir well, close the lid and bring to a sealing position. As the oil heats on saute mode, add cumin seeds, and stir for about 30 seconds. Add curry leaves, ginger, turmeric, and black pepper, and cook for another 30 seconds. Press the manual and cook for 8 minutes on high pressure. Let the pressure release naturally, and then open the lid. Add dry roasted cashew nuts and vegan ghee to the cooked rice. You could also temper the cashews with vegan butter or vegan ghee. Mix well and serve hot with coconut chutney or sambar. Try this Instant pot Pongal recipe today!
Expert tips
Add vegan ghee: This step is optional, but I highly recommend it, as it adds a nice richness to the dish. Add roasted cashews: This is also optional, but I like to add it for the flavor and crunch. Instead of ghee, you can also use vegan butter, olive oil, avocado oil, and coconut oil. You can also add sliced green chilies while sauteing. Always use yellow moong lentils for authentic Tamil Nadu-style ghee Pongal. Adjust the cooking time depending on the type of rice used for the recipe.
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