Ven Pongal with coconut chutney
South Indian savory rice and lentils generously seasoned with curry leaves, cumin seeds and black pepper.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- coconut chutney
Instructions
- 1
Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Drain and set aside.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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