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–+ servings
oats ven pongal served in a large plate garnished with curry leaves
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5 from 5 votes

Instant Pot Oats Pongal

Oats Pongal is a variation of the traditional Ven Pongal. Sharing both instant pot and stove top method.
Prep Time5 minutes
Cook Time17 minutes
Course: Breakfast, Dinner, lunch
Cuisine: Indian
Servings: 3
Author: Madhavi Kadaba

Equipment

  • Instant Pot or Pressure Cooker

Ingredients

  • 1 cup old fashioned oats
  • ½ cup yellow moong dal
  • 1 green chili, slit
  • ½ inch ginger, finely chopped
  • 1 tablespoon cashew
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns, crushed
  • ⅛ teaspoon hing (asafoetida)
  • ¼ teaspoon turmeric powder (optional)
  • 1 sprig curry leaves
  • 2 tablespoon ghee use oil to make it vegan
  • 4 cups water

Instructions

Instant Pot method -

  • Turn on the instant pot to saute mode and add the ghee. Once the ghee gets hot add cashew and fry till pale brown. Remove and set a side for later.
  • Then add cumin seeds, green chili, ginger, curry leaves and crushed ( or whole) black pepper corns. Saute for 30 seconds.
  • Add the oats, yellow moong dal and hing and saute for a minute ( not more than that)
  • Cancel the saute mode, add salt, turmeric powder and water. Give a mix.
  • Close the lid with the vent in the sealing position. Press pressure cooker mode and adjust the time to 8 minutes.
  • Once the pot beeps, wait for the pressure to release naturally.
  • Give a mix, taste and adjust the salt. Drizzle some ghee and top it with the reserved cashew and enjoy oats pongal piping hot.

Pressure Cooker Method -

  • Heat the pressure cooker and add the ghee. Once the ghee gets hot add cashew and fry till pale brown. Remove and set a side for later.
  • Add cumin seeds, green chili, ginger, curry leaves and crushed ( or whole) black pepper corns. Saute for 30 seconds.
  • Add the oats, yellow moong dal and hing and saute for a minute.
  • Add salt, turmeric powder and water. Give a mix.
  • Close the pressure cooker lid and place the whistle. Pressure cook on medium flame for two whistles.
  • Release the pressure naturally and top it with fried cashew.

Notes

Oats Pongal tastes best when eaten hot. If the pongal thickens after it cools. add some hot water. 
Old fashioned oats works best in this recipe.
Use ghee to make the pongal extra tasty.
You can use whole black pepper corn or crush them in a mortar. Crushing the pepper corns gives nice heat to the pongal.
To reheat the pongal in microwave- sprinkle some water and microwave covered.
To reheat in a pan, add some water, give a boil and add the  left over pongal. Cook for 5 minutes.