Ven Pongal in Instant Pot

Instant Pot Ven Pongal served in a leaf bowl with a wooden spoon in it

Ven Pongal in Instant Pot

Learn how to make Ven Pongal in the Instant Pot by following this easy recipe. This recipe is vegan, gluten-free, and can be made in 20 minutes!

Course Breakfast, Snack

Cuisine South Indian

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 474.38kcal

Author Priya Lakshminarayan

Equipment

1 Instant Pot
1 Tadka Pan

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.

Notes

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.

Nutrition