Millet Pongal – Instant Pot

Millet Pongal – Instant Pot
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. 

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 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
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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Yum


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