The other day I came across a post on facebook about how Instant pots are becoming a cult. Instant pots are a blessing for those who are always running against time. It’s easy, mess free and simplifies a whole lot of processes in making a dish. No wonder it’s getting popular by the day!
I can proudly say that I put my desi pressure cookers to rest 🙂
Here is the instant pot recipe for the popular Pongal 🙂
Video link: Pongal – Instant Pot Recipe
Preparation time: ~8 minutes
Cooking time: 25 minutes (including the sauté time, cook time and pressure release time)
Serves: 3 people
Rice – 3/4 cup
Moong Dal – 3/4 cup
Green chillies – 3 to 4
Ginger – 1 inch
Curry leaves – few
Turmeric powder – 1/2 tsp
Salt – as per taste
Ghee – 1 tbsp
Peppercorns – 1 tsp
Cumin Seeds – 1 tsp
Turn on the Instant pot on sauté mode (Normal). Heat a tbsp of ghee.
Now add the ingredients mentioned under the ‘For tempering’ section. Sauté well.
Add the chopped green chillies, ginger and curry leaves.
Next, add the washed dal and rice. Mix well before adding water.
Add about 3 cups of water. (More water can be added too if needed).
Now add the turmeric powder and salt. Mix well.
Turn off the sauté mode. And select the Manual mode and set the cook time to 8 minutes.
Cook on Manual – high pressure – 8 minutes NPR (Natural pressure release).
Once done, open lid, select sauté mode and add about 1.5 cups water.
Mix well and keep on heat till you get one boil (this should take about 2-3 minutes).
Once done, serve hot with some khatta tamarind chutney 🙂