One of our favorite South Indian comfort food, it’s become even more easy to make it with an Instant Pot. Usually made with rice and lentils, we now try to substitute rice with alternate lower carb grains or seeds like oats, quinoa, bansi rava, millets etc. Its a perfect meal for not only adults but kids or toddlers (puree it for under 1 yr old) as it’s lightly spiced and satiating.
Vegetarian | Vegan | GF
Serving Size : 4-6
Prep ⏰: 5 mins | Cook ⏰ : 20 mins
Ingredients
1 cup moong dal
1.5 cup foxtail millet
1 tbsp cumin seeds / jeera
2 tsp crushed black pepper
3-4 red chillies
1 tbsp ginger , grated
1 tbsp curry leaves
2 tbsp cashews
1 tbsp ghee (oil - vegan)
salt to taste
Instructions
In 6 quart Instant Pot, select “Saute/More” mode with cook time of 12 mins.
Add ghee and when hot, add cumin seeds. Wait for cumin seeds to crackle and then add curry leaves, chillies, pepper and cashews. Sauté for couple of minutes.
Now add millet , dal and sauté the mixture for a minute.
Add 6 cups of water, ginger and about 3/4- 1 tbsp of salt.
Cancel Sauté mode and select “Pressure Cook/High” mode with cook time of 8 mins. Once done, naturally release pressure (NPR).
Mix well and add water on saute mode if you need the pongal to be more soupy. Serve hot with sambhar or chutney and Enjoy !
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