Name: Pongal
Prep time: 6 min
Cook time: 14 min
Total time: 35 min
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1 or 2 whole dried red chilies; ½ cup rice; 10 to 12 curry leaves; ¾ cup quinoa; Chopped cilantro (optional); ¾ cup yellow split lentils (moong dal); 1 tablespoon grated fresh ginger; 2 tablespoons ghee; ¼ cup cashews; 1 teaspoon black mustard seeds; 1 tablespoon cracked black peppercorns; 1 teaspoon salt, or to taste; 1 teaspoon cayenne pepper powder

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
35 min

Appears in

Instant Indian

By Rinku Bhattacharya

Published 2018

About

This comforting porridge-like dish, from the Tamil Nadu region of India, is similar in concept to Chinese congee. The porridge setting of the Instant Pot® works wonders with this dish. My children learn Bharatnatyam, classical South Indian dance. Last year they had their arangetram or stage debut. We hosted a trio of very talented musicians from India who were their orchestra. I perfected this recipe with their critiquing. The Instant Pot® made it very easy to make multiple variations. And