INSTANT POT VEN PONGAL
- Preparation Time:15 minutes
- Cooking Time:20 minutes
- Serves:4-6 people
Ingredients
½ cup split yellow moong dal
½ cup short-grain rice
1 teaspoon salt
1 pinch asafoetida
3.5 cups of water (add another ¼ cups if you want softer consistency)
2–3 tablespoons Nanak Ghee
10–12 cup cashews (split or broken)
1 teaspoon cumin seeds
½ teaspoons of pepper, crushed lightly in a mortar and pestle
1 inch ginger, grated
2 small pinches of asafoetida
2 green chillies split
10-15 curry leaves
METHOD TO PREPARE
Heat a small skillet over medium heat, add the moong dal and dry roast for a few minutes, until aromatic. This step is optional, but roasting the moong dal imparts a wonderful aroma to the pongal.
Combine the roasted dal and rice in a bowl and wash it till the water runs clear.
Add the washed dal and rice to the Instant Pot along with salt, hing, and 4 cups of water. Close the lid of the instant pot and turn the vent to sealing. Pressure cook on high for 10 minutes.
Let the pressure release naturally.
Open the lid and stir in ½ cup milk. This makes the pongal creamy.
While the pongal is cooking, prepare the tempering. Return the small skillet to medium heat.
Add ghee, and when hot, add in the split cashews. Roast it till it is golden. At this point, add in the cumin and pepper and roast for 30 seconds until fragrant. Stir continuously to prevent it from burning.
Add in the rest of the ingredients: ginger, hing, green chillies, and curry leaves. Stir for another 15 seconds. Take it off the heat and mix it with the pongal.
Give the pongal a good stir until the tempering is well combined. Serve hot with sambar or chutney.
