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Rinse and soak millet for at least 30 minutes ahead of preparation.
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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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Add coconut pieces and fry , if it's half done do add cashews and raisins to it.
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Sautee till all turns golden brown and raisins puff well.
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Remove from the pan and if using dal do fry for a minute.
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Cancel the saute mode, add soaked millets and for 1 cup (including dal if using) add 4 cups of water.
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If you soaked the millet for more than an hour do reduce water quantity.
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Add soaked dal, stir it, close the lid and make sure the lid is in sealing position to cook. in high pressure for 8 minutes.
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Either you can cook directly in the inner pot or use Pot In Pot method.
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I chose PIP , and cook 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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Add filtered jaggery syrup or powder (if you are confident that the jaggery is pure you can add directly).
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If the Pongal consistency looks grainy add optional milk or few tbsps of 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, add fried nuts, coconut slices, Cardamom powder and edible champor.
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Mix all together and serve Pongal hot ☺️.