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Instant pot ven pongal / இன்ஸ்டன்ட் பாட் வெண் பொங்கல்

Written by: 7aumsuvai

Ven pongal is a popular breakfast in Southern part of India, which is usually served with sambar, coconut chutney and medhu vadai/urad dal vada. I had prepared this yummy Ven Pongal/khara pongal in Instant Pot.



Ingredients: Serves 3 to 5
  • 1 cup – Raw rice/pacharisi
  • 3/4 cup – Moong dal/Paasi paruppu/yellow lentils
  • Pinch of Turmeric powder
  • 2 tbsp – Ghee
  • 6 cups – Water
  • Salt as needed
Seasoning:
  • 1 tbsp – Ghee
  • 2 tbsp – Oil
  • 1 to 1 1/2 tsp – Jeera (cumin seeds)
  • 1/2 to 1 tsp – Peppercorns (crush it)
  • 2 tbsp –Chopped ginger
  • 10 no’s – Curry leaves
  • 10 no’s – Cashew nuts
  • 1 pinch – Asafoetida


Preparation method:
  1. Wash the rice and moong dhal and set it aside.
  2. Heat butter and oil in a Instant pot in saute mode with normal heat setting, season it with cashewnuts,chopped ginger, cumin seeds, peppercorns, curry leaves, and hing/asafoetida.
  3. Add 6 cups of water, washed rice and dal, pinch of turmeric powder (optional)along with required salt. Now cancel the saute mode. Close the instant pot lid with pressure sealed.
  4. Now cook in rice mode (which shows 12 mins cooking time)
  5. After 12 mins, either release pressure manually or let it go naturally. Open the pot, add 2 to 3 tbsp of ghee, mix well and Instant pot ven pongal is ready to serve.
  6. Serve hot with sambar, coconut chutney and yummy uluntha vadai. Finally add little ghee on the top before serving.



Notes:
  • 4 cups of water is enough for perfectly cooked rice. But if you want slightly gooey pongal then add 6 cups of water.
  • Ghee is must in this recipe for perfectly perfect ven pongal.
  • You may always replace raw rice with seeraga samba rice or basmati rice.


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