Millet Pongal – Instant Pot
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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.
Servings: 4
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…
- Poha Rasayana
- Red Rice Dosa with Watermelon Rind
- Egg Dosa
- Instant Neer Dosa
- Millet Pongal – Instant Pot
- Dill Lemon Rice
- Mushroom Biryani – Instant Pot
- Methi Soya Rice – Instant Pot
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