Ven Pongal is a satisfying tiffin dish that is eaten for breakfast in South India. The rice and lentils are generously seasoned with curry leaves, cumin seeds, and black pepper. My family loves this hearty, gluten-free, vegetarian meal for lunch and dinner.
Traditionally made using multiple pots, I love this quick one-pot recipe using the Instant Pot Pressure Cooker. The low-pressure rice setting on the Instant Pot is perfect to cook soft rice and lentils with a lighter texture. Served hot with Coconut Chutney and Sambar, this ghee-laced dish makes a delightful lazy weekend brunch.
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What is Pongal?
Pongal is a popular South Indian Rice and Lentil dish. Pongal is usually made in 2 versions, savory and sweet. The Savory Pongal is known as Ven Pongal, Khara Pongal, or Ghee Pongal. The sweet Pongal is known as Sakkarai Pongal and you can find an incredibly delicious recipe for it in The Essential Indian Instant Pot Cookbook.
Pongal Festival
Pongal is also a 4-day long harvest festival celebrated during the month of January in Tamil Nadu, South India. On Pongal day fresh milk is heated and allowed to boil over the pot, a tradition that translates to the word "Pongal". Different rice dishes are cooked using this boiled milk and shared with family and friends.
While Pongal is celebrated in South India, in Western Maharashtra where I grew up, we celebrate Makar Sankranti with foods like Bhogichi Bhaji (mixed vegetable curry), Tilachi Chikki (sesame crisps), and Gul Poli (sweet sesame parathas).
The story behind my Easy Instant Pot Ven Pongal Recipe
In the winter of 2018, while I was working on developing recipes for my cookbook, my friend's mother-in-law was visiting the US. I was lucky that she gave me hours of her time, over several days, teaching me many of my favorite South Indian recipes. She patiently worked with me as I perfected each recipe using the Instant Pot.
This authentic Ven Pongal Recipe is one of her recipes that we developed together. She not only shared many interesting stories about South Indian cooking but also gave me all the tips and tricks to make the most delicious Pongal.
I am grateful for her time and expertise, it was a memorable experience learning South Indian recipes from a pro. I have four of her recipes published in my The Essential Indian Instant Pot Cookbook.
Ingredients
Here are the main ingredients, that make this dish flavorful, authentic, and nutritious:
- Homemade Ghee - Check out this Homemade Instant Pot Ghee Recipe
- Fresh Curry Leaves - A must-have fresh herb in South Indian cooking available in Indian and Asian grocery stores
- Cumin Seeds - Adds warm flavors and earthy tones
- Ginger - Fresh ginger adds fiery, pungent flavors
- Black Pepper - Adds the intense aroma, depth, and heat
- Hing or Asafetida - Essential spice in South Indian cooking, after adding to ghee mellows into a musky aroma with smooth umami flavors
Are you interested in learning more about Indian Spices? Check out all the spices I like to keep in my pantry in this Essential Indian Spice Guide.
How to Make Ven Pongal
Step 1: Select the high Saute setting on the Instant Pot and heat 1 tablespoon of the ghee. Add the cashews and sauté until they start to turn golden brown, about 1 to 2 minutes. Transfer the cashews to a small bowl. Add the remaining 3 tablespoons ghee, ginger, cumin seeds, peppercorns, ground pepper, and curry leaves directly to the hot ghee at the bottom of the edges of the pot and sauté until aromatic, about 30 seconds. Transfer the Tadka to the bowl with the cashews and set aside (photos 1 - 4).
Step 2: Add the moong daal to the now-empty Instant Pot and saute until toasted, about 1 minute. Next, add rice, salt, and hing; pour in the water, and stir to combine. Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the Rice setting and set the cooking time for 12 minutes at low pressure (photos 5 - 8).
Step 3: Allow 10 minutes of natural pressure release, then move the pressure release valve to Venting to release any remaining steam. Press the cancel button to turn off the Instant Pot. Open the Pot and stir in the reserved cashews and tadka (photos 9 - 10).
Serving
Serve hot with Coconut Chutney!
Ven Pongal is best enjoyed immediately. As it cools down the lentils will continue to absorb the moisture making the dish thicker or drier. To reheat simply add some water to bring it back to the stew-like consistency.
Variations
- Vegan Ven Pongal - substitute neutral vegetable oil or coconut oil for the ghee
- Quinoa Ven Pongal - rinse the quinoa 2 to 3 times. Reduce water to 3 cups and follow the rest of the recipe
- Brown Rice Ven Pongal - Add 3.5 cups of water, increase the pressure cooking time to 20 minutes and cook at high pressure
More South Indian Recipes
Did you enjoy the South Indian flavors in this Veg Pongal? Check out some of my favorite Vegetarian South Indian dishes
- Bisi Bele Bhath - spicy, flavor-packed rice and lentils cooked with vegetables
- Veg Kurma - mixed vegetables cooked in a creamy coconut cashew-based sauce
- Curd Rice - savory yogurt and rice
Curious about all the lentils and beans used in Indian cooking? Check out my Guide to Essential Indian Lentils and Beans.
More Gluten-Free Indian Recipes
Do you love the idea of one-pot meals for weeknights? Here are some gluten-free rice and lentil dishes, known as Khichdi or Kitchari that are on repeat at my home:
Recipe
Ven Pongal with coconut chutney
Equipment
Ingredients
- 1 cup short grain rice amber more or kala jeera
- 4 tablespoons ghee
- 2 tablespoons coarsely chopped raw cashews
- 2 teaspoons ginger grated
- 2 teaspoons cumin seeds
- 1 teaspoon black peppercorns
- 1 teaspoon fresh ground black pepper
- 20 curry leaves chopped
- ½ cup moong daal
- 2 teaspoons kosher salt
- ¼ teaspoon asafetida hing
- 4½ cups water
To serve
Instructions
- Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Drain and set aside.
- Select the high Saute setting on the Instant Pot and heat 1 tablespoon of the ghee. Add the cashews and saute until they start to turn golden brown, 1 to 2 minutes. Transfer the cashews to a small bowl.
- Add the remaining 3 tablespoons ghee, the ginger, cumin seeds, peppercorns, ground pepper, and curry leaves directly to the hot ghee at the bottom of edges of the pot and sauté until aromatic, about 30 seconds. Transfer the tadka to the bowl with the cashews and set aside.
- Add the moong daal to the now-empty Instant Pot and saute until toasted, about 1 minute. Add rice, salt, and hing; pour in the water; and stir to combine.
- Secure the lid and set the pressure release to Sealing. Press the cancel button to reset the cooking program, then select the Rice setting and set the cooking time for 12 minutes at low pressure.
- Let the pressure release naturally for 10 minutes, then move the pressure release to Venting to release any remaining steam. Press the cancel button to turn off the Instant Pot. Open the Pot and stir in the reserved cashews and tadka. Enjoy hot with Coconut Chutney
Video
Notes
Variations
- Vegan Ven Pongal - substitute neutral vegetable oil or coconut oil for the ghee
- Quinoa Ven Pongal - rinse the quinoa 2 to 3 times. Reduce water to 3 cups and follow the rest of the recipe
- Brown Rice Ven Pongal - Add 3.5cups of water, increase the pressure cooking time to 20 minutes and cook at high pressure
Nutrition
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Rina says
Archana, this IP ven pongal was fantastic! My husband is South Indian and I’m always looking for easier ways to make some of his favorites. This recipe is a keeper. I will probably halve the salt next time for the coconut chutney, but otherwise that was also very delicious. Thank you!!
Archana says
Thank you so much!!
sne3103 says
This is my go-to recipe for Pongal ever since I saw it in your cookbook. Comes out amazing every time, the South Indian in me is happy!
Archana says
Thank you!! Means a lot coming from you!! Please write a review for the book on amazon
Chandra Chegireddy says
Made this yesterday for lunch and it tasted great! Thanks for the recipe.
Shweta says
I wasn’t feeling motivated to cook today and wanted something quick and easy. I came to your blog for inspiration and found this recipe! First time made pongal and it was a hit! It was a delicious, simple and satvik meal we needed today.
KT says
Amazing recipe and we made it today (for pongal). I am not south indian but my husband is and he said it tasted quite authentic. One quick note - I don't think the calories/macros are accurate and seem too low...do you mind double checking those?
Lakshmi says
Thank u so much! Came out with perfect consistency! And was very tasty. So much so that I had to make it a second time for dinner after everyone loved it at lunchtime.
Cressida Lewis says
Love this recipe! Every time I made it, my family love it more
Arathi says
As a South Indian who loves pongal, this recipe was perfect. It was so yummy and easy to make . Followed the recommendations for the brown rice version . Can't wait to dig in to this yummy comfort food. Thank you so much .
sonia says
Hi Archana, the pongal is our comfort food as well and this recipe is looking delicious.
Pinky says
Super easy recipe and delicious. Enjoyed a satisfying and hassle free meal. Thank you!
Sunitha Gupta says
Made it tonight for dinner and it was so delicious. I just added 1/4 cup more of moong daal to the recipe .
Archana says
Good idea, more lentils is a good idea for added proteins.
Niharika says
Excellent recipe! I added 5 cups of water because I like it a little mushy.
Archana says
Thank you Niharika!