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Ever made Pongal in an Instant Pot? It's my go-to comfort food, hands down a bowl of creamy, peppery rice and mung beans. A dollop of ghee, golden cashews sprinkled on top and a garnish of fresh cilantro - magic! Quick and easy, especially on those busy days. Plus, the flavors! A symphony in your mouth. You need to try this and taste the magic yourself.
Ingredients for Delicious Pongal
- Rice: Provides the base and texture for the dish, absorbing flavors and creating a comforting, hearty consistency.
- Split yellow mung beans (moong dal): Adds a creamy texture and nutty flavor, enhancing the overall richness and protein content of the dish.
- Cumin seeds: Infuses a warm, earthy aroma and flavor, complementing the other spices and adding depth to the dish.
- Black pepper: Adds a subtle heat and pungent flavor, balancing the dish with a gentle spiciness and aromatic quality.
- Ginger: Offers a fresh, zesty kick and warmth, enhancing the overall flavor profile and providing a hint of brightness.
- Cashew nuts: Bring a delightful crunch and nuttiness, adding a contrast in texture and a rich, buttery flavor to the dish.
- Ghee (clarified butter): Imparts a rich, buttery taste and silky texture, elevating the dish with a luxurious and indulgent finish.
- Fresh cilantro: Provides a burst of freshness and herbaceousness, brightening up the dish with a pop of color and flavor.
Read more: Instant Pot Pongal Recipe: Traditional Taste
Essential Tools for Making Instant Pot Pongal
- Instant Pot: Essential for pressure cooking the rice and mung beans quickly and efficiently.
- Pan: Used for roasting cashew nuts to add a crunchy texture and nutty flavor to the dish.
![instant-pot-pongal-recipe-traditional-taste-simplified](https://homepressurecooking.com/wp-content/uploads/2024/05/instant-pot-pongal-recipe-traditional-taste-simplified-1714789215.jpg)
Instant Pot Pongal Recipe: Traditional Taste Simplified
Equipment
- Instant Pot
- Pan
Ingredients:
Main Ingredients
- 1 cup rice
- 0.5 cup split yellow mung beans (moong dal)
- 4 cups water
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper
- 1 inch ginger, grated
- 10-12 pieces cashew nuts
- 2 tablespoons ghee (clarified butter)
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Rinse the rice and mung beans together until the water runs clear.
- In the Instant Pot, add the rice, mung beans, water, cumin seeds, black pepper, ginger, and salt. Close the lid and set the valve to sealing.
- Pressure cook on high for 10 minutes. Allow natural pressure release for 10 minutes, then manually release any remaining pressure.
- In a separate pan, heat ghee and roast the cashew nuts until golden brown.
- Open the Instant Pot and give the Pongal a good stir. Add more water if you prefer a thinner consistency.
- Serve the Pongal hot, topped with roasted cashews and fresh cilantro.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Spaghetti Recipe Simplified
Can You Make Pongal Ahead of Time or Freeze It?
Make Ahead Instructions
- Cook the pongal as per the recipe instructions.
- Allow it to cool completely before storing in an airtight container in the refrigerator.
- When ready to serve, reheat in a pan with a little water or milk to reach desired consistency.
Freezing Instructions
- Portion the cooled pongal into freezer-safe containers or bags.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
In South India, Pongal is not only a delicious dish but also a festival celebrated in mid-January to mark the end of the winter season and the beginning of the harvest season.
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