Instant Pot Ven Pongal
Original Recipe: Piping Pot Curry
Ingredients
Dry roast
Saute #1
- 2:1 ratio ghee to oil (total 2 tbsp)
- 1 tsp cumin seeds
- 0.25-0.33 tsp black peppercorns (ground)
- 0.5-1 tsp hing powder (adjust to taste)
- 12 curry leaves
- 12 raw cashews
Saute #2
- 2 green chili peppers (slit)
- 2 tsp ginger (finely chopped)
Final
- 1 cup sona masoori/basmati rice
- 4.75 cup water
- 1 tsp salt
- pinch of turmeric powder
Steps
- Dry roast moong dal until raw fragrance leaves and roasted fragrance arrives, constantly stirring.
- Remove moong dal and mix along with dry rice in separate bowl for eventual washing.
- Instant pot saute, add oil, add "Saute #1", wait 30 sec or until cashews start to become light brown.
- Add "Saute #2", wait till ginger starts to get light brown.
- Turn off saute mode. Wash rice + dal mixture, drain, and add to pot.
- Add rest of "Final" ingredients.
- Instant pot Rice mode, Low pressure, 12 min cook time, 10 min NPR.