Pongal Recipe, How To Make Pongal In Instant Pot

Ven Pongal appears at breakfast tables across Tamil Nadu and Andhra Pradesh. This simple mixture of rice and lentils makes excellent food for those seeking digestible meals.

• Rice and Lentils: Mix two cups of Sona Masoori rice with one cup of yellow moong dal (pasi paruppu). Sona Masoori becomes perfectly soft through cooking. The moong dal breaks down into a smooth consistency, making the dish rich in protein. The mixture absorbs flavors effectively as it simmers.

• Spices and Nuts: Add two teaspoons of black peppercorns for warmth, mixed with one teaspoon of cumin seeds for depth. Toast a handful of cashews until golden. Include a pinch of asafoetida to aid digestion. Salt balances the dish based on personal preference.

• Fresh Elements: Mince half a tablespoon of fresh ginger to distribute the intense flavor. Place ten curry leaves into hot oil to release their distinct aroma. Each leaf imparts traditional South Indian flavor throughout the dish.

• Liquids: Pour three tablespoons of ghee over the cooked mixture for richness. Heat one tablespoon oil at the start to prevent sticking and ensure even cooking.

Let's begin making this comforting South Indian dish using precise measurements and simple steps. Each ingredient plays a specific role in creating the perfect texture and taste.

Ingredients

• 2 cups (500 grams) rice
• 1 cup (250 grams) moong dal
• 1.5 tablespoons ghee
• 1.5 tablespoons oil
• 12 cashew nuts, split in half
• 1 tablespoon cumin seeds
• 3/4 tablespoon black peppercorns
• 1/2 tablespoon grated ginger
• Fresh curry leaves
• Pinch of asafoetida
• Salt to taste
• 9 cups water

Instructions

Step 1: Prepare the rice

To begin with measure two cups of rice into a large bowl. Place the rice in a strainer (a fine wire mesh) and rinse in cold running water and stir the grains around with your fingers as many times as you can. Continue rinsing until the water is clear, not cloudy.

Cover the clean rice with fresh water and let it rest for 10 minutes. This soaking time softens the rice grains and helps them cook evenly.

Step 2: Roasting dal

Set the instant pot to sauté mode and wait until it displays 'hot'. Put one cup of moong dal into the pot and stir it continuously for 5-8 minutes. The dal will change color to light golden brown and release a nutty smell. This roasting step makes the dal more flavorful and reduces cooking time.

Step 3: Add oil and ghee to the pot

Pour oil and ghee into the hot instant pot. Once the ghee melts completely, add the halved cashews. Stir them until they turn light golden - this takes about 1-2 minutes.

Next, add the black peppercorns and cumin seeds. Let these spices cook for 30 seconds while stirring. The cumin will start popping, and both spices will become very fragrant.

Step 4: Sautee the aromatics

Add the freshly grated ginger to the pot and stir for 20 seconds. Drop in the curry leaves - they will sizzle and become crisp. Sprinkle the asafoetida over everything. These three ingredients need just 30 seconds of cooking to release their essential oils and flavors into the ghee.

Step 5: Add the rice and water

Drain all water from the soaked rice using a strainer. Add this rice and the roasted moong dal to the pot. Pour in exactly 9 cups of water - this amount creates the perfect porridge-like consistency.

Add salt and stir everything together. Take a small taste of the water to check if more salt is needed.

Step 6: Close the lid and let it cook

Close the instant pot lid securely. Turn the pressure valve to the 'sealing' position - this is crucial for proper pressure building. Select the pressure cook button and set it to high pressure for exactly 10 minutes.

The pot will take some time to build pressure before the countdown begins. After cooking finishes, leave the pot undisturbed for 10 minutes. This natural pressure release time allows the rice and dal to settle.

Step 7: Let it cool and serve

After the 10-minute natural release, carefully turn the pressure valve to 'venting' using a long spoon. Wait until all steam escapes and the pressure pin drops completely. Remove the lid away from your face to avoid the steam.

Mix the pongal thoroughly with a long spoon, scraping the bottom of the pot. The spices and ghee will have floated to the top, so stirring distributes them evenly. The finished pongal should be thick but still flow from the spoon.

Pongal offers numerous ways to adjust its ingredients while keeping its delicious taste. These changes help match different dietary needs or create new flavors based on personal choice.

The basic recipe changes slightly with each variation, creating unique versions of this traditional dish.

• Rice Variations: Raw rice switches well with brown rice or different types of millets in pongal. To make brown rice you need extra cooking time and more water than regular rice. The brown rice version creates a nutritious meal with more fiber than the basic recipe.

• Cooking Fat Options: The choice between ghee and oil changes the final taste of pongal. Using only ghee makes the pongal taste like restaurant versions with rich flavor. Equal amounts of ghee and oil create a balanced taste that reduces the amount of saturated fat.

• Dal Preparation: Moong dal preparation affects the depth of pongal flavor. Roasting the dal before cooking releases its natural taste into the dish. This roasted dal stores nicely in sealed containers, saving preparation time on busy cooking days.

• Spice Adjustments: Black pepper comes in different forms for pongal. Crushed pepper spreads more evenly through the dish than whole peppercorns. This crushed version makes eating easier, especially for smaller children, while keeping the spicy taste.

• Vegan Alternatives: Vegan dietary needs change the fat choices in pongal. Regular oil replaces the traditional ghee in completely plant-based versions. Vegan butter offers another option that gives similar richness to traditional ghee.

• Special Dietary Versions: Special dietary restrictions guide ingredient selections for pongal. Different grain types create versions for gluten-sensitive eaters. Using specific spice combinations helps match various taste preferences while keeping the basic cooking method intact.

Mastering Ven Pongal requires understanding several key elements that influence its taste and texture. From water measurements to cooking time, these tips help create the perfect bowl of pongal every time, whether you're a beginner or an experienced cook.

1. Measuring water accurately determines the final texture. Sona Masoori rice needs 9 cups of water for every 2 cups of rice and 1 cup of dal. Various rice varieties absorb water differently, so adjust the liquid amount based on the rice type being used.
2. Rice and dal proportion affects the taste significantly. Start with a 2:1 ratio - two parts rice to one part moong dal. This creates an ideal balance, but experienced cooks can adjust these measurements based on personal preference for a softer or firmer texture.
3. Initial consistency might seem runny when first opened. Let the pongal rest for 5-10 minutes after cooking. The mixture continues absorbing liquid and thickens naturally as it cools, reaching an ideal consistency.
4. Prevent burning by proper pot cleaning. Scrape off any stuck bits from the bottom of the instant pot before pressure cooking. Mix ingredients thoroughly, ensuring nothing sticks to the bottom surface during cooking.
5. Water type impacts cooking duration significantly. Hard water increases cooking time because minerals slow down the softening process. Plan additional cooking time when using hard water to achieve the desired softness.
6. Temperature control maintains perfect texture. Keep pongal at the right temperature by adding hot water, not cold, when adjusting consistency. Cold water changes the texture and makes the dish lumpy.
7. Timing varies with quantity cooked. Larger batches need more time for pressure building. Calculate total cooking time by adding pressure building time, cooking duration, and natural release period.
8. Achieving ideal softness requires patience. Test the texture after cooking. For softer pongal, add half cup hot water and pressure cook for additional 3-4 minutes until reaching desired consistency.
9. Storage affects texture quality. Store leftover pongal in an airtight container. When reheating, add small amounts of hot water while stirring to restore original consistency.

Ven Pongal, the beloved South Indian rice and lentil dish, becomes more delicious with these tasty companions.

• Sambar and Peanut Chutney: The creamy peanut chutney spreads smoothly across hot pongal while the spiced sambar soaks into each grain. The soft pongal mixes perfectly with the slightly sour sambar. The nutty chutney creates different textures in each bite, making this combination truly satisfying.

• Mango Thokku: This spiced mango sauce contains the perfect mix of sweet, spicy, and tangy flavors. The thick sauce blends perfectly with the soft pongal grains. A small spoonful on the side of the plate mixes wonderfully with each bite of pongal.

• Vankaya Pachadi: This roasted eggplant chutney has deep flavors from garlic and spices. The mild pongal tastes excellent when mixed with this smooth, purple-colored side dish. This combination stays fresh for several hours, making it ideal for packed meals.

• Tomato Kurma: The mild tomato curry contains coconut and gentle spices that complement plain pongal. The pongal absorbs the curry flavors completely. This delicious combination appears at many festivals because it suits all taste preferences.

• Mixed Vegetable Kootu: This nutritious vegetable stew includes carrots, beans, and pumpkin cooked with lentils. The vegetables make pongal more filling and healthy. The different colors create an appealing plate that makes vegetables more enticing to eat.

• Traditional Pickle: Regular pickles turn simple pongal into an interesting meal. The strong pickle flavors balance the mild taste of plain pongal. This combination works well on busy mornings - simply open the pickle jar and serve with hot pongal.

Storing leftover pongal requires proper steps to maintain its taste and texture. Sealed containers protect leftover pongal inside the refrigerator for 3-4 days. The container needs tight sealing to stop the rice from getting dry.

For storage beyond four days, separate the pongal into small portions inside freezer-safe containers. These frozen portions remain fresh for two months when stored at the correct temperature.

Frozen pongal needs time to soften naturally inside the refrigerator. Transfer the container from freezer to refrigerator and wait for eight hours or one night.

This slow thawing method keeps the rice and lentils soft. Fast thawing at room temperature ruins the texture and might cause the pongal to turn bad.

Reheating Leftover Pongal

Cold pongal becomes firm and dense after refrigeration or thawing. Take the cold pongal and put it inside a bowl suitable for microwaving.

Set the microwave timer for thirty seconds, then take out the bowl and mix the pongal. Continue this process several times until steam rises from the bowl. This step-by-step heating makes sure every spoonful becomes equally hot.

Sometimes stored pongal turns very thick and needs extra liquid. Pour small amounts of heated water into the bowl and stir it into the pongal. Mix each portion of water completely before adding more water.

This careful mixing stops the pongal from becoming too loose. Return the bowl to the microwave for sixty more seconds of heating. The finished pongal should look similar to fresh pongal, with a smooth, flowing texture throughout the bowl.