Ven Pongal also known as Khara Pongal is a classic South Indian breakfast dish made with rice & yellow moong lentils in Instant Pot and Stovetop pressure cooker

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Breakfast, Main Course
  • Cuisine: Indian, South Indian, Tamil Nadu

Ingredients

  • 3 tablespoons ghee (clarified butter) ((Vegans can replace ghee with oil))
  • 1 teaspoon cumin (jeera) seeds
  • 1/2 teaspoon black pepper corn ((whole or lightly crushed))
  • 2 green chilies (slit lengthwise)
  • 1 teaspoon ginger (finely chopped or grated)
  • 1 stalk curry leaves
  • 10-12 cashew nuts (optional)
  • 1 pinch hing (asafoetida)
  • 1/2 cup split yellow moong dal
  • 1/2 cup white rice (short grain rice preferable (or quinoa, millets))
  • 4 cups water (+ 1 cup extra to adjust consistency)
  • salt (adjust to taste)

Method

Instant Pot Method:

  1. Press SAUTE on Instant Pot. Heat ghee, and add cumin seeds, black pepper (whole or lightly crushed), and cashews. Saute till cashew nuts turn light golden in color.
  2. Then add green chilies, ginger, curry leaves, and asafetida. Saute for another few seconds. Note: If making it for naivedyam, add a pinch of turmeric to the tempering as white savory food is not traditionally offered to the gods.
  3. Next, add the rinsed dal and saute for 1-2 minutes until the dal turns aromatic.
  4. Then add rinsed rice along with water and salt. Mix everything well. Note: For a richer and creamier pongal, replace 1 cup of water with 1 cup of whole milk while cooking.
  5. Close the lid securely, and turn the vent to " SEALING ". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 8 minutes.
  6. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
  7. Note: If the pongal is thick, select saute mode, add 1 cup of hot water, and simmer for 1-2 minutes or till you get your desired consistency.
  8. Instant Pot Pongal recipe is ready, serve with yogurt, raita, or tamarind chutney.

Stovetop Pot Method

  1. Heat 1 teaspoon of ghee in a pressure cooker. Add the rinsed dal, Saute well for 1-2 minutes till the dal turns light golden or aromatic. Then add the rinsed rice, 4 cups of water, and salt. Mix well. Note: For a richer and creamier pongal, replace 1 cup of water with 1 cup of whole milk while cooking.
  2. Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.
  3. Once the pressure has been released, open the lid and stir the mixture well. The rice and dal mixture should be soft and mushy.
  4. Meanwhile, in a tempering pan, add the remaining ghee, once it's hot, add cashew nuts. Saute for a minute or till cashew nuts turn light golden.
  5. Then add cumin (jeera) seeds, and black pepper (whole or lightly crushed), and let the cumin seeds & black pepper sizzle.
  6. Next, add the green chilies, ginger, curry leaves, and asafetida. Saute for another 30 seconds until curry leaves become crisp. Note: If making it for naivedyam, add a pinch of turmeric to the tempering as white savory food is not traditionally offered to the gods.
  7. Add this tempering to the cooked moong dal-rice mixture and simmer for 1-2 minutes to allow the flavors to blend. Note: If the pongal is thick, then add 1/2-1 cup of hot water and adjust the consistency.
  8. Serve with coconut chutney, sambar, raita, or tamarind chutney.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.