This is a savory dish that South Indians eat for breakfast, brunch or in the evening as tiffin – Venn Pongal (White pongal). This is again super easy to make… Another dish you can make in your rice cooker, pressure cooker or instant pot.
Venn Pongal – Rice and Lentils
Prep time:
Cook time:
Serves:
Venn Pongal - Rice and Lentils
This is a savory dish that South Indians eat for breakfast, brunch or in the evening as tiffin - Venn Pongal (White pongal). This is again super easy to make… Another dish you can make in your rice cooker, pressure cooker or instant pot.
Ingredients
For Instant Pot
- 1 Cup White rice
- 1/2 Cup Yellow moong dhal
- 4 1/2 Cups Water
- 1/4 Cup Milk
- Salt to taste
For Flavoring
- 4 Tablespoons Ghee, (Clarified Butter)
- 1 Tablespoon Cooking oil
- 1/2 Teaspoon Asafetida
- 1/2 Teaspoon Black pepper powder
- 1 Tablespoon Urad dhal
- 1/2 Teaspoon Cumin seeds
- 1 Teaspoon Mustard seeds
- 6 to 7 Curry leaves
- 1/2 Inch Ginger, (Finely chopped)
Method
Instructions for Instant Pot
- 1)
Place all the ‘For instant pot’ ingredients in the Instant pot.
- 2)
Cook on High pressure, manual for 9 minutes.
- 3)
Once its done, let it rest for a few minutes and release the pressure.
- 4)
Open the cooker and mash the mixture until its nice and soft.
- 5)
Keep aside.
Flavoring the rice and lentils
- 1)
In a saucepan add the ‘for flavoring’ ingredients.
- 2)
Once the mustard splutters and the urad dhal is light brown add it to the rice and lentils and mix nicely.
- 3)
Pongal is ready to be served.
- 4)
You can have this with coconut chutney, or just add more ghee and enjoy.
Tip
If using the rice cooker, follow the same instructions as Instant pot and cook on white rice mode. You will need to mash the rice and lentils nicely before adding the flavoring.