Ven Pongal (Khara Pongal) is a South Indian savory porridge made using rice and yellow moong lentils. It is served at temples as prasadam or made in homes for breakfast. Make this temple-style protein-packed dish in a traditional pressure cooker or instant pot.

Full Recipe - [ Ссылка ]

Ingredients
To Cook Dal And Rice
▢½ cup short grain rice
▢½ cup yellow moong lentil
▢1 teaspoon salt (or to taste)
▢1 teaspoon grated ginger
For The Tempering
▢3 tablespoons ghee
▢1 teaspoon cumin seeds
▢¼ teaspoon asafetida (hing)
▢10-12 curry leaves
▢2-3 green chilies (slit into halves)
▢10-12 black peppercorns (coarsely ground)
▢10-12 whole cashew nuts

Instructions
Cook The Rice And Lentils
In An Instant Pot
Rinse moong dal with water and spread on a kitchen cloth.
Air dry for 30 minutes.
Rinse rice and keep it aside.
Press the SAUTE button, and add the dal to the instant pot.
Roast the lentils until fragrant (5-6 minutes), stirring frequently.
Add rinsed rice to the cooker.
Add 3 cups of water, salt, and ginger and stir well.
Close the lid and set the valve to the sealing position.
Press PRESSURE COOK and set the timer at high pressure for 12 minutes.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure by moving the valve to the venting position and open the lid.
Mash the pongal until slightly creamy.
Add more water if needed. Check for salt and add more if needed.
In A Stovetop Pressure Cooker
Rinse moong dal with water and spread on a kitchen cloth. Air dry for 30 minutes.
Rinse rice and keep it aside.
Add moong lentils to a pressure cooker and roast on medium heat until they are slightly fragrant (4-5 mins), stirring frequently.
Add rinsed short-grain rice to the cooker.
Now add 4 cups of water, ginger, and salt to the cooker, and stir gently.
Pressure cook for one whistle on high heat. Reduce the heat to low and cook for 12 minutes.
Remove the pressure cooker from heat and let the pressure release naturally.
Open the lid and lightly mash the pongal with the back of a ladle until it is slightly mushy and creamy.
Add more water if the mixture is too thick. It should have the consistency of a porridge.
Check for salt and add more if needed.
Temper The Pongal
Heat ghee in a small skillet over medium-high heat.
Once the ghee is hot, add cumin seeds, asafetida, curry leaves, green chilies, and black peppercorns, and let them crackle for 4-5 seconds.
Add cashew nuts and fry until they are slightly browned (1-2 minutes). Keep stirring while frying.
Pour the tempering over the pongal and mix well.
Tip – Save some tempering for garnishing.
Serve hot with coconut chutney and sambhar.

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