9+ Instant Pot Pongal Recipe References
Instant Pot Pongal Recipe. Add ½ cup yellow moong lentils to an instant pot, press “saute” and roast on medium heat until they are slightly fragrant. Close the vent and set it to the sealing position.
Web set the instant pot to the saute mode. Web 1 pinch nutmeg powder optional instructions heat instant pot in saute mode, normal heat for 5 mins. Follow it by roasting the dal and rice for a couple of minutes.
Place The Pressure Cooker Pan Over The Stove.
Start by dry roasting the lentils. Web serve foxtail millet pongal with yogurt, raita, or coconut chutney. Web add rice and salt along with water (use 3 cups of water to make the pongal mushy or leave it at 2.5 cups if you like it with a bit of texture).
If The Pongal Is Really Thick, Use Hot Water To Loosen It Up.
Pour a little hot water into a pongal bowl and stir until well combined. Press “cancel” and add water; Let them sizzle in the oil until the cumin seeds splutter.
▢ When They Splutter, Add Ginger, Curry Leaves, Green Chili.
Web this pongal recipe will give you a super aromatic, delicious and protein packed dish under 30 minutes. Stir at regular intervals for uniform heating. Wipe or wash the pot if there are black residues from the roasted items.
Add Ghee, Roast Cashews Until Pale Golden In Colour.
Be careful not to burn the spices. Add cumin seeds, black peppercorns, asafoetida,. Once the cooking cycle is complete, quickly release pressure.
Add ½ Cup Yellow Moong Lentils To An Instant Pot, Press “Saute” And Roast On Medium Heat Until They Are Slightly Fragrant.
Give it a stir and hit cancel. Add the salt and turmeric powder. Next stir in black peppercorns, cumin seeds, gently crushed ginger, slit green chili, asafoetida, curry leaves.