Pongal
Delicious South Indian style rice and lentils dish called Pongal. This recipe uses Instant Pot to make this dish easy and very convenient.
Print
Pin
Ingredients
- ½ cup Moong dal
- 1 cup Rice*
- ½ teaspoon Turmeric
- To taste Salt
- 4 cups Water*
- 1 teaspoon Peppercorns
- 1 teaspoon Cumin seeds
- 3 tablespoons Ghee*
- 2 tablespoons Oil
- ½ teaspoon Asafoetida
- 2" Ginger piece, finely grated
- 3 Green chilies, slit
- 6~8 Curry leaves
- 2 tablespoons Cashews
Instructions
- Set the Instant Pot on 'Saute' mode. Add the moong dal and rice to the pot and roast for 2~3 minutes or until fragrant. Turn off the instant pot and remove rice and dal into a sieve and wash well under water.
- Return them to the Instant pot and add turmeric, salt and water. Set it on 'Manual/ Pressure cook' and cook on high pressure for 12 minutes. Let the pressure release naturally.
- In the meantime, coarsely grind peppercorns and cumin seeds and set aside.
- In a small pan, heat ghee and oil on medium heat. Add the freshly ground pepper-cumin powder, hing, grated ginger and curry leaves. Cook for 1~2 minutes or until fragrant.
- Add this tempering to the cooked rice and dal. Mix well to combine.
- At this point, if the pongal looks too thick, then add ½~1 cup of water to get to a porridge like consistency. Serve hot with chutney or raita.
Notes
- I recommend using short or medium grain rice. Avoid using basmati or jasmine or other aromatic variety.
- Use 3 cups of water and 1 cup of milk to make a very-soft pongal.
- To make in a pressure cooker, follow the same process but cook for 3~4 whistles.
- Vegetables like carrot, onion, potato, green peas etc. can be added to make this a wholesome meal.
Nutrition
Calories: 365kcal
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!