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A bowl of instant pongal and coconut chutney is on the table.
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4.84 from 24 votes

Instant Pot Ven 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. 
Prep Time10 minutes
Cook Time15 minutes
Additional Time10 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 5
Calories: 260kcal

Equipment

Ingredients

  • 1 cup sona masoori rice you can also use jasmine rice
  • 1 cup yellow moong dal
  • 2 teaspoon cumin seeds
  • 2 tablespoon roasted cashews
  • 3 tablespoon vegan ghee or use avocado oil, olive oil
  • 1 strand curry leaves
  • 1 tablespoon ginger grated
  • ¼ teaspoon turmeric powder
  • 3 teaspoon crushed black pepper
  • Salt to taste
  • 2-3 green chilies optional
  • 6 cups water add ½ cup extra for porridge consistency

Instructions

  • Soak the rice and dal in enough water for 10 minutes.(optional)
  • Add oil to the inner pot and press saute.
    3 tablespoon vegan ghee
  • As the oil heats on saute mode, add cumin seeds, and stir for about 30 seconds.
    2 teaspoon cumin seeds
  • Add curry leaves, ginger, turmeric, and black pepper, and cook for another 30 seconds.
    1 strand curry leaves, 1 tablespoon ginger grated, ¼ teaspoon turmeric powder, 3 teaspoon crushed black pepper
  • 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. (check above for step by step pictures)
    1 cup sona masoori rice, 1 cup yellow moong dal, Salt to taste
  • Press the manual and cook for 8 minutes on high pressure.
  • Let the pressure release naturally, and then open the lid.
  • Add dry roasted cashew nuts and two teaspoons of vegan ghee(extra if you desired) to the cooked rice. You could also temper the cashews with vegan butter or vegan ghee.
    2 tablespoon roasted cashews
  • Mix well and serve hot with coconut chutney or sambar. Try this Instant pot Pongal recipe today!

Video

Notes

  • Add vegan ghee: This step is optional, but I highly recommend it, as it adds a lovely 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.

Nutrition

Calories: 260kcal | Carbohydrates: 20g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 63mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg