Instant Pot Quinoa Pongal

With winter quickly approaching, there’s nothing better than a quick, healthy one pot meal that’ll warm you up on a cold chilly day. Made with quinoa and moong dhal, this instant pot quinoa pongal will surely become your go-to meal.

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Instant Pot Quinoa Pongal

With winter quickly approaching, there's nothing better than a quick, healthy one pot meal that'll warm you up on a cold chilly day. Made with quinoa and moong dhal, this pongal will surely become your go-to meal.

Course: Breakfast, Main Course

Cuisine: Indian

Servings: 6

Equipment

• Instant Pot

Ingredients

• 1 cup quinoa
• ½ cup moong dhal
• 4 cups water (plus additional water for soaking)
• 4 tbsp oil
• 1 tbsp ghee
• ½ cup milk
• 1 tsp grated ginger
• 2 green chilies (chopped)
• 15 curry leaves
• ⅛ tsp asafetida (also known as hing or perungayam)
• 2 tsp cumin seeds
• 2 tsp black pepper
• 3 tbsp split cashews
• 1 tsp roasted cumin and black pepper powder (this can be made by dry roasting ½ tsp cumin seeds and ½ tsp black pepper and coarsely grinding it)
• salt to taste

Instructions

• Set the Instant Pot to Sauté mode for 5 minutes.
• Now, add moong dhal and dry roast until aromatic. Transfer the roasted dhal to a bowl and set aside to cool.
• Rinse quinoa and add it to the bowl with moong dhal.
• Next, heat water in a kettle or pan. Once hot, add enough water to cover the moong dhal and quinoa. Set aside and soak for 30 minutes.
• Then, set the Instant Pot to Sauté mode for 10 minutes.
• Add oil to the pot. Once hot, add cumin seeds, black pepper, and asafetida to the pot.
• Once the cumin seeds become aromatic, add grated ginger, chopped green chilies, and curry leaves to the pot. Sauté for 30 seconds.
• Add split cashews and lightly fry until golden brown.
• Drain the hot water from the bowl and add the soaked quinoa and moong dhal to the Instant Pot.
• Add 4 cups of hot water and salt to the Instant Pot.
• Set the Instant Pot to pressure cook for 8 minutes and close the lid. Make sure the steam release is in the sealing position.
• Once done, let the pressure release naturally. Carefully open the Instant Pot when the float valve drops down.
• Now, add milk and roasted cumin and black pepper powder to the pongal. Set the Instant Pot to Sauté mode for 3 minutes. Mix well.
• Add 1 tbsp ghee to the pongal and mix well. Serve hot with sambar and chutney.

• See below for additional “Instant Pot” varieties.
  • Instant Pot Recipes