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    Home » Recipes » Instant Pot Recipes

    Khara Pongal - Instant Pot

    Published: May 12, 2018 · Modified: September 13, 2020 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 38 Comments

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    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.

    A bowl of Khara Pongal is on the table

    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.

    A bowl of Khara Pongal is on the table this recipe

    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

    An instant pot is filled with spices, cashews, and lentils
    • 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
    an instant pot with khara pongal and inserted big spoon

    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

    • Instant Pot Tomato Rice
    • Easy Instant Pot Coconut Rice
    • Sona Masoori Rice Instant Pot
    • Instant Pot Khichdi
    A bowl of Khara Pongal sitting on top of a wooden table.

    Khara Pongal - Instant Pot

    Uma Raghupathi
    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. 
    4.81 from 21 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
      

    • 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
    Prevent 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

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

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

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
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    A bowl of Khara Pongal is on the table

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    Reader Interactions

    Comments

    1. Shanaya

      October 22, 2021 at 7:19 am

      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.5 stars

      Reply
    2. Bob in Tennessee

      July 10, 2021 at 10:42 am

      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?
      Bob5 stars

      Reply
      • Uma Raghupathi

        July 15, 2021 at 5:23 pm

        Thank you, Bob. For the sweet version, use good-quality jaggery, and if you are vegan, use avocado oil or vegan ghee.

        Reply
    3. Anu

      January 16, 2020 at 1:12 am

      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.

      Reply
      • Uma Raghupathi

        January 16, 2020 at 4:25 am

        Thank you Anu 🙂 Happy Sankranthi!

        Reply
    4. sheenam @ thetwincookingproject

      May 16, 2019 at 8:18 am

      Uma this looks so delicious!!! YUM!

      Reply
      • Uma Raghupathi

        May 16, 2019 at 4:45 pm

        Thank you Sheenam!

        Reply
    5. Roslia Santamaria

      May 16, 2019 at 5:35 am

      This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂

      Reply
      • Uma Raghupathi

        May 16, 2019 at 4:46 pm

        Thank you, Rosalia! hope you try this soon...

        Reply
    6. Alamelu Sundaram

      February 22, 2019 at 5:06 pm

      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

      Reply
      • Uma Raghupathi

        February 22, 2019 at 5:46 pm

        Thank you Alamelu. I will next time for sure 🙂 let me know if you have any doubt. Happy cooking.

        Reply
    7. sapana

      May 17, 2018 at 9:01 am

      Instantpot makes any dish easier, right? The spicy version of pongal sounds super delicious.5 stars

      Reply
      • Uma Raghupathi

        May 17, 2018 at 8:31 pm

        Yes definitely! Thank you 😊

        Reply
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