Instant Pot Ven Pongal

Name: Instant Pot Ven Pongal
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup sona masoori rice (you can also use jasmine rice); 1 cup yellow moong dal; 2 tsp cumin seeds; 2 tbsp roasted cashews; 3 tbsp vegan ghee (or use avocado oil, olive oil); 1 strand curry leaves; 1 tbsp ginger grated; ¼ tsp turmeric powder; 3 tsp crushed black pepper; Salt to taste; 2-3 green chilies (optional); 6 cups water (add 1/2 cup extra for porridge consistency)

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There's a special pride in creating the perfect "Pongal" that has the perfect golden brown hue and smooth porridge-like consistency.

That's what I want to teach you today with this recipe for Instant Pot Pongal.

head shot of bowl of instant pot pongal recipe.

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What started as a celebration of seasonal rice harvest (Pongal festival) morphed into a great south Indian breakfast recipe.

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.

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Why this recipe works
Ingredients notes
Instructions
Recipe FAQs
Expert tips
Related recipes
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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

The white surface is filled with instant pot pongal ingredients.

Rice: I used both sona masoori rice and jasmine variety. Both work equally well. I have also tried this dish with brown rice and found that it is not a good option because it does not create a creamy consistency.

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.

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Instructions

Soak the rice and dal in enough water for 10 minutes. (optional)

An instant pot is with ghee, spices and ginger on saute mode.

Add oil to the inner pot and press saute.

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.

An instant pot is with rice and lentil for ponagl.

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.

Press the manual and cook for 8 minutes on high pressure.

Let the pressure release naturally, and then open the lid.

An instant pot is with ven pongal and topped with roasted cashews.

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!

Recipe FAQs

Is pongal and khichdi the same?

No, they are not the same. Pongal is a rice and dal dish, while khichdi is rice, spice powder, and lentil. Both are delicious and nourishing, but they are not the same.

Is this recipe vegan?

Yes, this Pongal recipe is vegan. I used vegan ghee instead of real ghee with no compromise in taste or flavor.

How do you reheat Pongal?

You can reheat Pongal in the microwave or on the stovetop. To reheat on the stovetop, add a little water and cook over medium heat until heated.

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.