Khara Pongal - Instant Pot

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

 vegetable rice

 mushroom rice

Instant pot pineapple jam

Instant pot sabudana kheer

My other related recipe

Khara Pongal - Instant Pot

Uma Srinivas

In South India, 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. 

4.8 from 20 votes

Print Recipe

Prep Time:10 mins

Cook Time:15 mins

Additional Time:10 mins

Total Time:35 mins

Course :Breakfast

Cuisine :Indian

Servings 6 people

Calories 272 kcal

Equipment

• Instant Pot

Ingredients

  

1x2x3x

• ▢ 1 cup white rice - short grain type, I used jasmine rice
• ▢ 1 cup yellow moong dal
• ▢ 1 tsp mustard seeds
• ▢ 2 tsp cumin seeds
• ▢ 2 tbsp cashews
• ▢ 2 tbsp coconut oil
• ▢ 1 strand curry leaves
• ▢ 3 tsp ginger
• ▢ ¼ tsp turmeric powder
• ▢ 2 tsp crushed black pepper
• ▢ Salt to taste
• ▢ 2-3 green chilies - optional
• ▢ 5 ½ cups water

Cook ModePrevent your screen from going dark

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

Nutrition

Calories: 272kcal | Carbohydrates: 39g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Sodium: 307mg | Fiber: 6g | Sugar: 4g

Keyword instant pot pongal, Khara Pongal, Pongal

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