Traditionally made using multiple pots, I love this quick one-pot recipe using the Instant Pot Pressure Cooker. The low-pressure rice setting on the Instant Pot is perfect to cook soft rice and lentils with a lighter texture. Served hot with Coconut Chutney and Sambar, this ghee-laced dish makes a delightful lazy weekend brunch. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
How to Make Ven Pongal
Step 1: Select the high Saute setting on the Instant Pot and heat 1 tablespoon of the ghee. Add the cashews and sauté until they start to turn golden brown, about 1 to 2 minutes. Transfer the cashews to a small bowl. Add the remaining 3 tablespoons ghee, ginger, cumin seeds, peppercorns, ground pepper, and curry leaves directly to the hot ghee at the bottom of the edges of the pot and sauté until aromatic, about 30 seconds. Transfer the Tadka to the bowl with the cashews and set aside (photos 1 - 4).
Pongal Festival
Pongal is also a 4-day long harvest festival celebrated during the month of January in Tamil Nadu, South India. On Pongal day fresh milk is heated and allowed to boil over the pot, a tradition that translates to the word “Pongal”. Different rice dishes are cooked using this boiled milk and shared with family and friends.
While Pongal is celebrated in South India, in Western Maharashtra where I grew up, we celebrate Makar Sankranti with foods like Bhogichi Bhaji (mixed vegetable curry), Tilachi Chikki (sesame crisps), and Gul Poli (sweet sesame parathas).
This authentic Ven Pongal Recipe is one of her recipes that we developed together. She not only shared many interesting stories about South Indian cooking but also gave me all the tips and tricks to make the most delicious Pongal.
I am grateful for her time and expertise, it was a memorable experience learning South Indian recipes from a pro. I have four of her recipes published in my The Essential Indian Instant Pot Cookbook.
Homemade Ghee - Check out this Homemade Instant Pot Ghee RecipeFresh Curry Leaves - A must-have fresh herb in South Indian cooking available in Indian and Asian grocery storesCumin Seeds - Adds warm flavors and earthy tones Ginger - Fresh ginger adds fiery, pungent flavorsBlack Pepper - Adds the intense aroma, depth, and heat Hing or Asafetida - Essential spice in South Indian cooking, after adding to ghee mellows into a musky aroma with smooth umami flavors
Are you interested in learning more about Indian Spices? Check out all the spices I like to keep in my pantry in this Essential Indian Spice Guide. Step 2: Add the moong daal to the now-empty Instant Pot and saute until toasted, about 1 minute. Next, add rice, salt, and hing; pour in the water, and stir to combine. Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the Rice setting and set the cooking time for 12 minutes at low pressure (photos 5 - 8). Step 3: Allow 10 minutes of natural pressure release, then move the pressure release valve to Venting to release any remaining steam. Press the cancel button to turn off the Instant Pot. Open the Pot and stir in the reserved cashews and tadka (photos 9 - 10).
Variations
Vegan Ven Pongal - substitute neutral vegetable oil or coconut oil for the gheeQuinoa Ven Pongal - rinse the quinoa 2 to 3 times. Reduce water to 3 cups and follow the rest of the recipe Brown Rice Ven Pongal - Add 3.5 cups of water, increase the pressure cooking time to 20 minutes and cook at high pressure
Recipe
♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest. Ven Pongal is best enjoyed immediately. As it cools down the lentils will continue to absorb the moisture making the dish thicker or drier. To reheat simply add some water to bring it back to the stew-like consistency.
Bisi Bele Bhath - spicy, flavor-packed rice and lentils cooked with vegetables Veg Kurma - mixed vegetables cooked in a creamy coconut cashew-based sauceCurd Rice - savory yogurt and rice
Curious about all the lentils and beans used in Indian cooking? Check out my Guide to Essential Indian Lentils and Beans.
More Gluten-Free Indian Recipes
Do you love the idea of one-pot meals for weeknights? Here are some gluten-free rice and lentil dishes, known as Khichdi or Kitchari that are on repeat at my home:
Khichdi Mixed Vegetable Khichdi Masoor Khichdi
