Pongal
Pongal is the South Indian equivalent to a spicy western porridge. It has become a national breakfast food in India, and a very popular dish in the South. You can make this recipe a vegan dish by simply substituting the butter with a suitable vegetable oil. It is gluten free if you avoid the hing.
Servings Prep Time
4people 5minutes
Cook Time Passive Time
10minutes 10minutes
Servings Prep Time
4people 5minutes
Cook Time Passive Time
10minutes 10minutes
Ingredients
Instructions
  1. Put moong dhal in a small pot on medium heat and dry roast until it is hot to touch. Do not over roast it. Make sure you turn the moong dhal over constantly so as to make the roasting uniform.
  2. Plug in the Instant pot, press ‘sauté’ and ‘adjust’ to change the digital display to ‘more.’ This is the high setting for sauté. In the Instant Pot inner pot, add the butter. Once it is melted, add hing, add finely chopped ginger, sauté for 2-3 seconds, then add pepper (best if you have freshly ground pepper) and cumin seeds. Add salt. Add the green chilie. If you want to add more flavor, add a bit of ground cumin powder. Adjust the ‘sauté’ temperature down if needed. Sauté for another 1 min. You can add fresh curry leaves. Make sure nothing burns or stick to the bottom of inner pot. Add roasted moong dhal and the rice.
  3. Add three cups of water. The amount of water you add would vary based on the rice you use. I use Thai Jasmin rice for my cooking. Adjust as needed.
  4. On manual, under high pressure, with vent sealed, cook for 8 min. Let it cool down naturally.
  5. Open the lid, add the Cashew nuts, and thoroughly mix.

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