Ven Pongal Recipe Instant: Easy Instant Pot Cooking
Ven Pongal Recipe Instant: Easy Instant Pot Cooking at Home
Ven Pongal Recipe Instant is a beloved South Indian comfort dish, traditionally served during festivals like Pongal and as a hearty breakfast. This creamy, savory rice and moong dal porridge, infused with the rich flavors of ghee, cumin, and black pepper, is now easier than ever to prepare using the Instant Pot. Whether you’re a seasoned cook or a beginner, this step-by-step guide will help you recreate this classic dish effortlessly at home.
For more information on the cultural significance of Pongal, visit the TTD Official Website.
Recipe Card
| Prep Time | Cook Time | Servings | Difficulty |
|---|---|---|---|
| 10 minutes | 20 minutes | 4 servings | Easy |
Ingredients
- 1 cup short-grain rice (e.g., Sona Masuri)
- ½ cup split yellow moong dal
- 4 cups water
- 1 tsp salt (adjust to taste)
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp black peppercorns (lightly crushed)
- 1-inch piece of ginger (grated)
- 10-12 curry leaves
- 10 cashew nuts
- ¼ tsp asafoetida (hing)
Step-by-Step Instructions
- Rinse and Roast: Wash the rice and moong dal thoroughly. In the Instant Pot on ‘Sauté’ mode, dry roast the moong dal until aromatic (about 2-3 minutes). Add the rice and sauté for another 2 minutes.
- Add Water and Salt: Pour in 4 cups of water and add salt. Stir well to combine.
- Pressure Cook: Close the lid, set the Instant Pot to ‘Pressure Cook’ mode on high for 8 minutes. Allow natural pressure release for 10 minutes, then manually release any remaining pressure.
- Prepare Tempering: In a separate pan, heat ghee. Add cumin seeds, crushed black peppercorns, grated ginger, curry leaves, and cashew nuts. Sauté until the cashews turn golden brown.
- Combine and Serve: Pour the tempering over the cooked rice and dal mixture. Mix well to combine. Serve hot with coconut chutney or sambar.
Pro Tips
- Consistency: If the Pongal is too thick, add a little hot water to adjust the consistency.
- Flavor Enhancement: Roasting the moong dal enhances the nutty flavor of the dish.
- Ghee: Using good quality ghee elevates the taste significantly.
Chef’s Notes
- Substitutions: For a vegan version, replace ghee with coconut oil.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water to regain the creamy consistency.
- Variations: Add vegetables like carrots and peas for a nutritious twist.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 212 kcal |
| Protein | 5.5 g |
| Carbohydrates | 29 g |
| Fat | 8.2 g |
| Fiber | 2.17 g |
Source: Tarla Dalal
Serving Suggestions
Ven Pongal pairs wonderfully with coconut chutney, sambar, or a simple pickle. For an authentic experience, serve it on a banana leaf with a side of filter coffee.
FAQs
Can I use brown rice instead of white rice?
Yes, but cooking time will increase. Brown rice requires more water and a longer cooking duration to achieve the desired softness.
Is it necessary to roast the moong dal?
Roasting enhances the flavor, but it’s optional. You can skip this step if short on time.
Can I make Ven Pongal without an Instant Pot?
Absolutely. Use a traditional pressure cooker or a heavy-bottomed pot. Adjust cooking times accordingly.
Conclusion
Preparing Ven Pongal Recipe Instant using the Instant Pot simplifies the cooking process without compromising on taste. This dish embodies the essence of South Indian comfort food, bringing warmth and satisfaction to your table. Whether you’re celebrating a festival or craving a hearty meal, this recipe is sure to delight.
For more traditional South Indian recipes, explore TTD Official Website.
