2 in 1 Pongal - Sweet Pongal & Ven Pongal (Instant Pot version)

Category: Pongal Recipes / Festive Recipes
Preparation Time: 10 mins  
Cooking Time: 30 mins  

Servings - About 4-5 servings

2 in 1 Pongal

During festivals we would be making different types of pongals, especially Sweet Sakkarai Pongal, Kalkandu Pongal and Spicy Venpongal. 

Instead of making it separately and also to save time, we can just cook the rice and dal in instant pot/ pressure cooker and use it up to make two different pongal.

Sakkarai Pongal

This also helps when we plan for making ven pongal but kids want sweet pongal :) Or when we want variety for a special day.

Ven Pongal

This is not a recipe as such, just an idea to make easy & save time :)

Ingredients:

• Raw rice - 1 and 1/2 cups (Ponni rice / Sona masoori rice)
• Yellow Moong dal - 1/2 cup (can use upto 1 cup)
• Water - 6 cups 

For Sweet / Sakkarai Pongal:

• Jaggery - 1 cup
• Water - 1/2 cup
• Cardamom powder - 1/2 tsp
• Ghee - 3-4 Tbsp
• Cashews, broken - 10-15 nos
• Raisins - 2 Tbsp

For Ven pongal:

• Ghee - 3-4 Tbsp
• Cumin - 1 tsp
• Black pepper - 1 tsp

Pongal Ready Mix

Category: Ready Mix
Preparation Time: 5 mins  
Cooking Time: 15-20 mins
Servings: yields 3-4 cups

Pongal Ready Mix

 I used to prepare ready mixes only when going out on trips:) These would surely come in handy when we stay in hotel and have access to stove or even just the electric rice cooker. 

For this Instant Pongal Mix, I had prepared and took for my trips and it stays well for atleast 4-5 days in room temperature or 1-2 weeks in refrigerator. More than that period, I had not tried yet. 

We just need to measure and add the mix along with required water in an electric cooker or pan and cook; Yummy pongal is ready!

Ingredients: 

• Raw Rice - 2 cups
• Moong Dhal - 1 cup
• Ghee - 2-3 tbsp (Adjust as per taste)
• Curry leaves - few 
• Ginger- 1 inch piece, finely chopped 
• Pepper - 1 tbsp
• Cumin seeds - 1 tbsp
• Green chillies - 2-3 nos, chopped (Optional)
• Cashews, broken - 3-4 tbsp
• Salt - to taste

*Notes:

• Rice:Moong Dhal ratio can be altered as per our taste
• If we dont want to add ghee, we can dry roast the rice and dhal and just use oil for tadka
• If making for kids, green chillies can be avoided
• We can also omit salt in the mix and add while cooking

Method:

1. Heat few drops of ghee in a pan and roast the moong dhal for few mins till we get nice aroma
   
2. In the same pan, add the raw rice and roast for around 5-7 mins in medium flame
   
3. Mix the rice and dhal together in a plate and allow to cool down
4. For preparing tadka, add ghee in a pan, add the curry leaves, Ginger, Green chillies and Cashews, fry in medium flame till the cashews turn golden brown. Then add the Pepper and Cumin seeds, fry for a min and switch off
5. Add the tadka to the Pongal mix and mix well, Add the required salt
   
6. Once its completely cooled, pack it in an airtight container or ziplock bags
   
7. I usually prefer to write the instruction on the ziplock covers to make it easy when we are travelling / or for the bachelors / beginners to prepare:)
8. While preparing Pongal, add the Pongal Mix and Water in a ratio of 1:2.5 or as per your desired consistency and cook in electric cooker or pan or in a pressure cooker
9. Enjoy the Hot Pongal!!

Oats-Carrot Pongal

Category: Breakfast / Oats Recipes
Preparation Time: 5 mins  
Cooking Time: 20 mins
Servings: For 2-3 persons
 

Oats-Carrot Pongal

 Ingredients:

• Oats - 1 1/4 cup
• Moong Dhal - 1/2 cup
• Carrot, grated - 1 no 
• Ghee - 1 tbsp
• Pepper - 3/4 tsp
• Cumin seeds - 3/4 tsp
• Ginger, grated - 1 tsp
• Curry leaves - few
• Green chillies, chopped - 1 no
• Cashew nuts, broken - 6-8 nos
• Salt - to taste
• Turmeric powder - 1/4 tsp (Optional)
• Water - 3 cups 

Method:

1. Dry roast moong dhal for few mins till its hot to touch
   
   
2. Heat few drops of ghee in a pan and roast oats for few mins in medium flame
   
3. In the same pan, saute grated carrot for 2 mins
   
4. In a pressure cooker, add the roasted dhal, oats and grated carrot along with turmeric, required salt and 3 cups of water
   
   
   
5. Pressure cook it for 2 whistles and switch it off
   
6.  Heat ghee in another pan and roast cashew nuts till it becomes golden brown
7. Remove it and then add the other ingredients (Curry leaves, chilly, ginger, pepper and cumin seeds) and saute for a min 
8. Once the pressure subsides, open up the lid and add in the tadka along with cashew-nuts
   
   
9. Mix well and serve hot with Sambhar / Chutney!