Instant Pot Ven Pongal (Khara Pongal)

Instant Pot pongal step-by-step recipe with video and photos.

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• About this recipe
• Ingredients
• Step by step instructions
• Useful tips to make ven pongal
• FAQs
• Bonus
• Recipe card
• Comments

About this recipe

Ven pongal or khara pongal is a classic South Indian dish made with rice and moong dal (petite yellow lentils). It is similar to khichdi but is flavored mainly with cumin seeds and black pepper. This one-pot dish can be served for breakfast or lunch/dinner. It has a porridge-like consistency and is mildly spiced. This hearty and comforting dish can be served with chutney or sambar.

It is called khara huggi in karnataka and is a part of Makara Sankranti celebrations. Huggi is an integral part of Makara Sankranti celebrations. It is also offered as "prasada" in many temples in South India and is made during festivals and puja at home too.

I have earlier shared how to make millet khichdi. Here is another easy khichdi recipe. Read on for ingredients, useful tips, and step-by-step instructions to make this hearty one-pot meal.

Ingredients

Rice: I make this dish with sona masoori rice, which is a short-grain rice variety.

Moong dal: Moong dal (mung dal) or yellow lentils is used here (similar to khichdi).

Spices: It is is flavored with cumin seeds and black pepper, which are the main spices used. The powdered spice used is turmeric powder.

Cashew: Cashew adds richness and a great nutty flavor.

Ghee: Use ghee for best tasting pongal.

Other ingredients: Curry leaves, ginger, green chili, and coconut.

Step by step instructions

1. Set Instant Pot in saute mode and add moong dal. Dry roast for one minute. Set it aside.

2. Next, add 3 tablespoons of ghee. Add cumin seeds and pepper. Let it splutter.

3. Add cashew and fry until it is lightly golden.

4. Add curry leaves, ginger, and green chili. Fry for one minute and deglaze the pot.

5. Add the rice, dal, turmeric powder, and salt.

6. Add 6 cups of water and mix well.

7. Set the Instant Pot in pressure cook mode for 8 minutes. Do a natural release of pressure for 10 minutes, then do a quick release.

8. Add desiccated coconut and ghee. Mix well and serve.

Useful tips to make ven pongal

Use ghee for best-tasting ven pongal. For a vegan version, you may replace it with either vegan butter or any cooking oil.

This dish thickens when cooled. So it is best to add a little water before reheating. Add a small amount of water, mix well and reheat on low-medium heat before serving.

I use 1:1 rice to dal ratio. You may adjust it as per your preference.

I used sona masoori rice, which is a short grain Indian variety of rice. However, any short grain version will work for this dish.

Don’t over roast the moong dal, else it will take a long time to cook. At the same time, don’t skip dry-roasting the moong dal, else it will become sticky.

Always serve huggi hot and top it with some ghee just before serving.

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FAQs

Bonus

This Instant Pot ven pongal is:
- an easy one-pot dish
- ready in 20 minutes
- gluten-free and can be customized to make vegan

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