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Rinse and soak millet for at least 30 minutes ahead of preparation.
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Measure dal/lentil, rinse and keep aside.
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Coarsely grind pepper, cumin, ginger, green chili and keep aside.
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Set Instant pot to medium sauté mode.
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Add ghee or oil to the instant pot inner pot.
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You can fry cashews to golden brown and add to Pongal while serving for crunchy effect but I added while sautéing other ingredients.
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Add mustard seeds when it crackles add curry leaves.
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Now add ground spices , turmeric powder and sauté till nice aroma attains.
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Add moong dal and do fry for a minute.
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Cancel the sauté mode, add soaked millets and for 1 cup (including dal/lentil) add 3 cups of water for grainy texture and 3.5cups to 4 cups for gooey Pongal.
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If you soaked the millet for more than an hour do reduce water quantity.
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Add salt, stir it, close the lid and make sure the lid is in sealing position to cook.
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Either you can cook directly in the inner pot or use Pot In Pot method.
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Set the IP in high pressure for 8 minutes.
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Let the pressure release naturally or depressurize after 15 minutes.
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Open the lid by pressing the valve in vent mode/ by releasing pressure if any.
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Once the millet is perfectly cooked, Mash them well.
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If the Pongal consistency looks grainy add optional milk or few tbsps of hot water and simmer for couple of minutes.
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Or simmer over stove for few mins with necessary water.
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Once its cooked well , can decorate with fried nuts and serve Pongal hot ☺️ with chutney , sambar and brinjal gojju.