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A bowl of Khara Pongal sitting on top of a wooden table.
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4.81 from 21 votes

Khara Pongal - Instant Pot

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 mins
Cook Time15 mins
Additional Time10 mins
Total Time35 mins
Course: Breakfast
Cuisine: Indian
Servings: 6 people
Calories: 272kcal




  • 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.



  • 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


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