Instant Pot Spicy Pongal - Khara Pongal
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.
Servings: 6 people
Calories: 221kcal
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
Nutrition
Calories: 221kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Sodium: 63mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1.8mg | Calcium: 13mg | Iron: 0.8mg