January 11, 2019

Millet Pongal – Instant Pot

Name: Millet Pongal | ನವಣೆ ಖಾರ ಪೊಂಗಲ್ | Foxtail Millet | Instant Pot Recipe
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Ingredients: 1 cup Millet ((Foxtail Millet)); ½ cup Moong dal; 2 Tbsp Ghee / Clarified Butter; 1 tsp Jeera / Cumin; ¼ tsp PepperCorns; 2 Green Chili (Slitted); 8-10 Cashews; few Curry leaves; 1 Tbsp Ginger (grated); A Pinch Hing/Asafoetida; 5 cups Water; Salt (to taste); ½ tsp Pepper powder; Coriander Leaves

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Yum

Ven Pongal / Khara Pongal is a popular South Indian one-pot meal, prepared with rice & moong dal especially during the harvest festival, Sankranthi. The best replacement for rice could be the highly nutritious Millets. I have used foxtail millet(Navane in Kannada) in this recipe. This Foxtail Millet Pongal, so tasty and healthy, could make a quick, delicious breakfast any day.

Print Recipe

Millet Pongal | ನವಣೆ ಖಾರ ಪೊಂಗಲ್ | Foxtail Millet | Instant Pot Recipe

Ven Pongal / Khara Pongal is a popular South Indian one-pot meal, prepared with rice & moong dal especially during the harvest festival, Sankranthi. The best replacement for rice could be the highly nutritious Millets. I have used foxtail millet(Navane in Kannada) in this recipe. This Foxtail Millet Pongal, so tasty and healthy, could make a quick, delicious breakfast any day.

Prep Time1 hr

Cook Time20 mins

Total Time1 hr 20 mins

Course: Main Course

Cuisine: Indian

Servings: 4

Author: KaviRuchi

Ingredients

1 cup Millet (Foxtail Millet)
½ cup Moong dal
2 Tbsp Ghee / Clarified Butter
1 tsp Jeera / Cumin
¼ tsp PepperCorns
2 Green Chili Slitted
8-10 Cashews
few Curry leaves
1 Tbsp Ginger grated
A Pinch Hing/Asafoetida
5 cups Water
Salt to taste
½ tsp Pepper powder
Coriander Leaves

Instructions

PREPARATION :

Rinse and Soak Millet and Moong dal for about 1 hour.

INSTANT POT METHOD :

Turn on InstaPot to SAUTE mode. Once hot, add ghee, jeera, peppercorns, green chili, ginger, cashews, hing & curry leaves.
Saute for a minute or two, until cashew turns golden brown.
Drain water from soaked dal. Next, add in soaked dal and saute until it turns aromatic.
Add 3 cups of water, pepper powder, salt & dal. Mix well.
Close Lid of InstaPot and turn the valve to SEALING.
Press CANCEL button, turn on MANUAL mode(High-Pressure), Set timer to 8 minutes.
Wait for Natural Pressure Release(NPR) and open lid. **BE CAREFUL OF THE HOT STEAM**
Turn on Saute mode. Mix Pongal well, add 2 cups water and saute until boils and slightly thickens, about 2-3 mins.
Add chopped coriander leaves, mix well and serve hot with chutney or sambar.

INDIAN PRESSURE COOKER METHOD :

In a pressure cooker heat ghee on medium flame.
Add soaked dal and saute until its turns aromatic/ light brown in color.
Add 4 cups water & mix. Close lid and pressure cook for 3-4 whistles on medium flame.
Once the pressure goes down open the lid and give a mix. Add 1 cup water to adjust consistency, pepper powder, salt and boil on low flame.
Meanwhile, heat ghee in a pan and add jeera, peppercorns, green chili, ginger, cashews, hing & curry leaves.
Saute for a minute or two, until cashew turns golden brown.
Add this tempering to the boiling Pongal. Add in coriander leaves and mix well & serve hot with chutney/sambar.

Video

Notes

I have used foxtail millet(Navane in Kannada, thinai in Tamil & korralu in Telugu). You can use any other millet like Kodo millet(Araka), little millet(Same) or barnyard millet(Oodhalu) to make this Pongal much the same way I made this.
Use Instant Pot or pressure cooker, easily available for you.
You could replace ghee with oil of your choice but yes tastes better with ghee.
Pongal can be served hot with chutney/sambar. Topping with ghee makes it rich and tasty.
Pongal gets thickened when cooled, add water as per consistency required, and re-boil.

You might want to try other breakfast recipes…

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