Learn how to make Ven Pongal in the Instant Pot with this easy, quick, and healthy recipe. This comforting South Indian dish is vegan, gluten-free, and ready in just 20 minutes!
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What is Pongal
Ven Pongal (also called Khara Pongal or Ghee Pongal) is a savory rice and moong dal porridge that’s a staple in South Indian cuisine. Soft, mushy, and delicately spiced, it's often served for breakfast, snack, or festive brunches. This hearty dish is a delicious counterpart to Sakkarai Pongal, the sweet version made during the Pongal festival.
Ven Pongal is the South Indian version of Khichdi, but with a unique twist—tempered with ginger, cumin seeds, black pepper, and cashews, and finished with a generous drizzle of ghee or vegan ghee.
Traditionally, Pongal is prepared in a new clay pot, decorated with symbols of the sun and moon, and tied with a turmeric leaf. Using newly harvested short-grain rice and moong dal is key, as they lend the perfect texture to the dish. Generous dollops of ghee made from cow’s milk are added, not just for their aroma and taste, but also because ghee is considered sacred—after all, the more ghee, the better!
🌾✨The Significance of Pongal Festival
Ven Pongal gets its name from the Pongal festival—a four-day harvest celebration held each January in Tamil Nadu to honor the Sun God for a bountiful yield. It's a time when families come together to cook traditional dishes using freshly harvested crops like rice, moong dal, sugarcane, and turmeric.
On Pongal day, Ven Pongal, Sakkarai Pongal (sweet version), Medu Wada, pumpkin poriyal, and rasam or sambhar are commonly served. Fun fact: the word ‘Pongal’ means ‘to boil over’—a symbol of abundance and prosperity.
This beautiful festival is celebrated across India under different names—Makar Sankranti, Bihu, and Lohri—but the joy of harvest and gratitude remains the same.
Khara Pongal In The Instant Pot
Growing up, Pongal was more than just a dish—it was a tradition woven into the fabric of our celebrations. My grandma would make Ven Pongal the classic way: in a clay pot over a wood fire, letting the aroma of ghee and freshly harvested rice fill the air. My mom, aunts, and mother-in-law embraced the next wave—cooking it in a stovetop pressure cooker.
And now, I carry that legacy forward with a modern twist: making Khara Pongal in the Instant Pot. It’s effortless, quick, and perfect for busy mornings or festive prep. While nothing truly matches the flavor of Pongal slow-cooked in an earthen pot, I find joy in how each generation has made this comforting dish their own—honoring tradition while adapting to the times.
I absolutely love this Instant Pot Ven Pongal recipe—it delivers all the comforting flavors with none of the fuss! A must-save recipe you’ll want to keep in your weekly meal rotation.
My memories of this snack
I've always preferred Khara Pongal over the sweet version. The aroma of freshly brewed filter coffee and Pongal with coconut chutney takes me straight back to my childhood—mom making it for breakfast. That combo is pure comfort for me, especially when I’m unwell.
Khara Pongal is also served as naividhyam and prasadam in temples—and somehow, it always tastes more divine there. We never miss a chance to savor it. It’s my go-to order at any South Indian restaurant and a staple at weddings and celebrations.
At Tamil weddings, the bride often fasts, so before mine, I made sure to check with my in-laws and the priest—because if I had to fast, Pongal wouldn’t be on the menu. Thankfully, I didn’t have to. I couldn’t imagine skipping it on my wedding day!
Why make this
- 🍽️ Easy to digest – Gentle on the stomach and comforting
⏱️ Ready in under 20 minutes – Perfect for busy mornings or weeknights
💪 Nutritious – Packed with plant-based protein and healthy fats
🔪 Minimal prep – Just a few simple steps and you're done
🧊 Make-ahead friendly – Great for meal prep or batch cooking
👶👵 Toddler & elderly-friendly – Soothing and soft; reduce spice for sensitive palates
✨ Simple, quick, and fuss-free – Ideal for beginners or anyone short on time
🧂 Pantry staples only – No fancy ingredients needed
🌱 Vegan + Gluten-Free – Naturally fits special diets
🥣 Versatile – Serve it as breakfast, a snack, or even a light lunch
🍲 One-pot wonder – Easy cleanup and no extra dishes
Ingredients needed 🧾
Rice – Use any non-sticky, short- to medium-grain white rice like Surti Kolam or Sona Masoori. While basmati can be used, it’s not traditionally preferred for Ven Pongal.
Split Moong Dal (Pasi Paruppu) – These yellow lentils are husked and split, making them quick to cook and easy to digest. They are available at Indian grocery stores or online.
Spices and Nuts –
- Use whole cumin seeds (not cumin powder)
- Cashews can be added for texture (skip if you have a nut allergy)
- Freshly grated or chopped ginger adds warmth and flavor
- Use whole or freshly crushed black pepper for the best flavor. Avoid ground pepper powder, which doesn't give the same depth.
Milk and Ghee – Traditionally, rice and dal are cooked in a mix of milk and water for a rich, porridge-like consistency.
- For a vegan version, use thin coconut milk or just water and vegan ghee.
- If you are not following a plant-based diet, use regular full-fat milk and ghee, or skip milk entirely and use just water to cook the rice and lentils.
Instant Pot – A modern and convenient way to prepare Pongal. It makes the process quicker and more hands-free compared to traditional methods.
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How to make it 🔪
- Turn on the Instant Pot in Sauté mode. Add ghee, then temper with cumin seeds. Once they splutter, add ginger paste and crushed peppercorns. Sauté for 30 seconds.
- Stir in the moong dal.
- Followed by the raw rice. Mix well.
- Add coconut milk, water, and salt. Stir to combine. Press Cancel, close the lid, and cook on Manual/Pressure Cook mode for 8 minutes. Let the pressure release naturally.
- Open the lid, taste and adjust salt if needed. Add 1 cup of warm water if needed and mash everything while it's still hot to get a soft, porridge-like consistency. Add more water if needed.
- In a tadka pan, fry cashews and whole peppercorns in vegan ghee until golden. Pour over the Pongal and mix gently.
Serving suggestions 🍽
Serve hot with a generous drizzle of ghee for that authentic finishing touch—it’s incomplete without it! Pair it with filter kaapi, and fresh coconut chutney for the classic combo. In restaurants, it's often served with sambhar or rasam. You can also enjoy it with Avial, Gotsu, pickle, or other chutneys.
Enjoy this Instant Pot Pongal as a comforting breakfast, a light evening snack, or even a complete meal. It’s great for lunchboxes too. Make it during the Pongal festival or on other special occasions. For a traditional touch, serve it in a donnai (leaf bowl) like I do!
Top recipe tips 💭
As a general rule, the rice to dal ratio for Ven Pongal is 1:0.5, but I like using ¾ cup of moong dal for a heartier texture—that's how my mom made it. There's no need to roast or soak the rice and dal, as roasting affects the soft, porridge-like consistency we’re aiming for. If you dislike biting into whole peppercorns, use crushed ones instead. Always fry and add the cashews at the end—never cook them in the Instant Pot, as they’ll lose their crunch. If you need to adjust the salt after cooking, dissolve it in hot water before mixing it in for even distribution. Skip milk and cook the rice and dal in water.
Recipe FAQs 📖
Getting the perfect Ven Pongal texture is essential for a great Khara Pongal. The key is adding the right amount of water and milk. If the Pongal turns out too liquidy after cooking, simply use the Saute mode on the Instant Pot for 1-2 minutes to let the excess water evaporate. If the Pongal is too thick, add a little water or milk to reach your desired consistency. The quality of the rice you use also affects the texture. Remember, Kara Pongal thickens as it cools, so it’s normal if it looks slightly runny right when you open the pot.
Leftover Khara Pongal keeps well in the fridge for 4-5 days when stored in an airtight container. To enjoy, reheat it in the microwave, adding a few tablespoons of warm water or milk to loosen the texture. Finish with a dollop of ghee on top before serving. You can also freeze Ven Pongal for longer storage if needed.
To make Ven Pongal on the stovetop, combine moong dal, rice, and water with salt in a pressure cooker and cook for 4-5 whistles. Once done, turn off the heat and let it cool. Meanwhile, prepare the tempering by heating oil or ghee and adding crushed black pepper, cumin seeds, curry leaves, ginger paste, and cashews. Pour this tempering over the cooked Pongal. Mix and serve.
To make sweet and savory Pongal together, double the quantity of rice and lentils and pressure cook them without any tempering or salt. Once the mixture is cooked, divide it into two portions. For the savory version, prepare a tempering with spices and ghee, add it to one half along with salt—your Ven Pongal is ready. For the sweet version, stir in jaggery into the other half to make Sakkarai Pongal. This is exactly how my mom would make both versions during the Pongal festival.
You can easily make Ven Pongal healthier by swapping white rice with other grains. I often mix half a cup each of quinoa, brown rice, and moong dal. You can also use oats in place of quinoa if preferred. For this combination, I add 4 cups of water and sometimes include green peas and green chillies for extra flavor. The cooking time remains the same, and the result is a nutritious twist on the traditional dish.
While this is a basic traditional Ven Pongal recipe, you can easily customize it to suit your taste or dietary needs. For added flavor, include green chillies, curry leaves, and fresh cilantro. If you're not following a vegan diet, feel free to use regular milk and ghee. However, if you wish to skip ghee, substitute it with any mild vegetable oil—though the authentic taste comes from using ghee.
For color, you can add ½ teaspoon of turmeric powder. To make the dish more nutritious and wholesome, add finely chopped vegetables like carrots, beans, green peas, corn, or even onions. These tweaks can enhance both the flavor and nutrition profile of the Pongal.
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Recipe 📖
Ven Pongal in Instant Pot
Equipment
Ingredients
- 2 tablespoon ghee
- 1 teaspoon cumin seeds
- 2 teaspoon crushed peppercorns
- 1 tablespoon ginger paste
- 1 cup white rice
- ¾ cup moong dal
- 1 cup thin coconut milk or water
- 3 cups water
- salt
For garnish
- 1 tablespoon vegan ghee
- 12 cashews
Instructions
- Turn on the Instant Pot in Saute mode. Add ghee to the pot. Temper cumin seeds. When they splutter, add ginger paste, and crushed peppercorns. Saute for 30 seconds.
- Add the moong dal.
- Add the raw rice grains.
- Add milk, water and salt. Give it a stir and hit cancel. Close the lid. Select Manual/Pressure mode and cook for 8 minutes. Release pressure naturally.
- Open the lid and do a taste test. Add another cup of water mixed with milk along with salt (if needed) and mash it all well when it's still hot. Add more water if needed.
- Fry cashews and whole peppercorns in ghee till they turn light golden and pour it over the Pongal.
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Neethu says
Tried this yesterday and it turned out really good. Thank you!!
Priya says
Thank you so much. Glad you liked it.
N.M. says
Hi Priya
If I double the recipe does the cooking time remain the same?
Thanks... N
Priya says
You can double the recipe without increasing the cook time.