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 🙂

RECIPE:

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

INGREDIENTS:

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

For tempering:

Ghee – 1 tbsp

Peppercorns – 1 tsp

Cumin Seeds – 1 tsp

METHOD:

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 🙂