In South India, Khara Pongal is as common breakfast as cereal - although much more filling and nutritious if you count the servings of protein you get in a small plate of Pongal. This Khara Pongal is always served with a side of coconut chutney or a hot cup of sambar for a complete sumptuous meal. I am sharing a vegan version of the Pongal recipe with an Instant Pot today.
As delicious as it can be, Ven Pongal can be challenging sometimes if you do not get the right texture of rice. I used jasmine rice for this recipe, you can use any kind of short white grain rice.
Using a gadget like the instant pot( electric pressure cooker)makes it simple and fast.
There are two variations of Pongal. One is a spicy version with black peppers and moong dal. Another is a sweet version made with sugar or jaggery. As my recipe name suggests, I am sharing the recipe for the spicy version today.
This Spicy/ Khara Pongal is my family favorite so I prepare this often and I have more recent pictures to share.
This savory dish is made with rice and yellow moong lentils. And with the mixture of cumin, black pepper and cashew nuts with Black Pepper being the most important ingredient. You could use add them whole or crush them as I did. Regardless, it is one ingredient you should not miss.
The original non-vegan Spicy / Khara Pongal uses a lot of ghee and involves deep-frying the ingredients in ghee. This vegan Khara Pongal not only makes it healthy but also makes it snappy.
How to make this recipe
- Add oil to the inner pot and press saute.
- As the oil heats up, add cashews and saute until they turn golden brown.
- Follow up with mustard seeds, cumin seeds and stir for about 30 seconds.
- Add curry leaves, chilies, ginger, turmeric, black pepper, and cook for another 30 seconds.
- Add washed rice, yellow moong dal, salt, and water. Stir well and close the lid.
- Turn the steam release handle to sealing position and Press the pressure cooking option and set the time for 7 minutes. (high pressure)
- When time is up open the lid using 10 min NR
There are more variations that can be adopted in this Pongal recipe. Like adding more vegetables or substituting rice with Rava. It is really up to you to customize it. But do not forget the chutney!
Try it for breakfast this weekend and let me know how you liked it!.
Try my other instant Pot recipes
My other related recipe
Khara Pongal - Instant Pot
Equipment
Ingredients
- 1 cup white rice - short grain type, I used jasmine rice
- 1 cup yellow moong dal
- 1 teaspoon mustard seeds
- 2 teaspoon cumin seeds
- 2 tablespoon cashews
- 2 tablespoon coconut oil
- 1 strand curry leaves
- 3 teaspoon ginger
- ¼ teaspoon turmeric powder
- 2 teaspoon crushed black pepper
- Salt to taste
- 2-3 green chilies - optional
- 5 ½ cups water
Instructions
- Add oil to the inner pot and press saute.
- As the oil heats up, add cashews and saute until they turn golden brown.
- Follow up with mustard seeds, cumin seeds and stir for about 30 seconds.
- Add curry leaves, chilies, ginger, turmeric, black pepper, and cook for another 30 seconds.
- Add washed rice, yellow moong dal, salt, and water. Stir well and close the lid.
- Turn the steam release handle to sealing position and Press pressure cooking option and set the time for 7 minutes. (high pressure)
- When time is up open the lid using 10 min NR
- That's it. Spicy Pongal is ready to be devoured. Serve warm with a side of coconut or tamarind chutney.
Video
Notes
- Use jasmine rice for the best result. Or use sona masoori rice
- Use vegan ghee for an authentic tatse. I used coconut oil. feel free to use any oil
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Save this recipe for later use:
Shanaya
Hi, the recipe was easy to follow and loved it. I have been using Instant Pongal Mix from True Elements - a clean label food brand Instant Pongal Mix and this recipe went perfect with it.
Bob in Tennessee
I made this delicious dish this morning and it’s fantastic! I will have the other half tomorrow and can’t wait! Thank you. I may try a sweet version at some time. Any suggestions for that?
Bob
Uma Raghupathi
Thank you, Bob. For the sweet version, use good-quality jaggery, and if you are vegan, use avocado oil or vegan ghee.
Anu
Made thiS today for Sankranthi. turned out very good. Adding Jasmine rice instead of Sona masoori have a different flavor and taste. This recipe is a keeper.
Uma Raghupathi
Thank you Anu 🙂 Happy Sankranthi!
sheenam @ thetwincookingproject
Uma this looks so delicious!!! YUM!
Uma Raghupathi
Thank you Sheenam!
Roslia Santamaria
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂
Uma Raghupathi
Thank you, Rosalia! hope you try this soon...
Alamelu Sundaram
Please include water amount in the recipe. I found it on the video which was 4 1/2 cups🙏🏽. I don't have a "Pressure cooking option" so I used manual for 8 min? I will wait and see if it worked. Looking forward to more vegan recipes.
A
Uma Raghupathi
Thank you Alamelu. I will next time for sure 🙂 let me know if you have any doubt. Happy cooking.
sapana
Instantpot makes any dish easier, right? The spicy version of pongal sounds super delicious.
Uma Raghupathi
Yes definitely! Thank you 😊