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Millet Ven Pongal Savory Pongal
Prep Time
10 mins
Cook Time
8 mins
Saok Time
30 mins
 
Course: Breakfast, Main Course
Cuisine: Indian
Author: Sangeetha Priya
Ingredients
  • Thinai/Foxtail Millet - 1 Cup
  • Yellow Split Moong Dal/Pasi Paruppu - 1/3 Cup
  • Cumin Seeds - 1.25tsp
  • Green Chili - 3-4 Numbers Small
  • Whole Black Peppercorns - 3/4tsp
  • Turmeric Powder - 1/4tsp
  • Salt and Oil or Ghee - As Needed
  • Ginger - 2 inches
  • Whole or Chopped Curry Leaves - Few
  • Hing/Asafoetida - A Pinch Optional
  • Cashew Nuts - 2-3 Tbsp finely chopped
  • Mustard Seeds - 1 /4tsp
Instructions
Instant Pot Millet Ven Pongal
  1. Rinse and soak millet for at least 30 minutes ahead of preparation.
  2. Measure dal/lentil, rinse and keep aside.
  3. Coarsely grind pepper, cumin, ginger, green chili and keep aside.
  4. Set Instant pot to medium sauté mode.
  5. Add ghee or oil to the instant pot inner pot.
  6. You can fry cashews to golden brown and add to Pongal while serving for crunchy effect but I added while sautéing other ingredients.
  7. Add mustard seeds when it crackles add curry leaves.
  8. Now add ground spices , turmeric powder and sauté till nice aroma attains.
  9. Add moong dal and do fry for a minute.
  10. 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.
  11. If you soaked the millet for more than an hour do reduce water quantity.
  12. Add salt, stir it, close the lid and make sure the lid is in sealing position to cook.
  13. Either you can cook directly in the inner pot or use Pot In Pot method.
  14. Set the IP in high pressure for 8 minutes.
  15. Let the pressure release naturally or depressurize after 15 minutes.
  16. Open the lid by pressing the valve in vent mode/ by releasing pressure if any.
  17. Once the millet is perfectly cooked, Mash them well.
  18. If the Pongal consistency looks grainy add optional milk or few tbsps of hot water and simmer for couple of minutes.
  19. Or simmer over stove for few mins with necessary water.
  20. Once its cooked well , can decorate with fried nuts and serve Pongal hot ☺️ with chutney , sambar and brinjal gojju.
Pressure Cooker Millet Ven Pongal
  1. Wash and soak the millet for at least 30 minutes.
  2. Wash and soak the moong dal separately for 10 minutes not more than that.
  3. Meanwhile keep the other stuffs ready.
  4. In a kadai/pan add oil or ghee temper mustard seeds followed by cumin seeds.
  5. When mustard and cumin crackles add whole pepper, chopped green chilis and curry leaves (or you can coarsely grind all as shown in the video tutorial).
  6. Saute everything for a minute or 2 , add chopped cashews now or later after the pongal got cooked.
  7. Add the soaked moong dal, fry it for 2-3 minutes in medium flame till nice aroma attains (Pic 3).
  8. Now add soaked thinai/foxtail millet , turmeric powder mix everything well, add salt.
  9. In a pressure cooker pour 3 and 1/2 cups of water to the prepared millet mixture.
  10. Adjust salt , give a nice stir and allow 3 hisses, when pressure goes off completely, open the lid and mix pongal from top to bottom.
  11. "For tempering", this is optional. In the same kadai/pan add ghee followed by mustard seeds, cashew nuts (sauté until golden brown) and add this thalipu/sizzling mixture over the cooked pongal.
  12. Serve the hot millet pongal with Coconut Chutney , Sambar and Vada.