• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Tomato Blues logo

  • Recipes
  • Launch Your Food Blog
  • Shop
  • About
    • YouTube

Home » Recipes » Pongal Recipes

Thinai Pongal- Instant Pot + Stovetop

Last Modified: January 5, 2022

Jump to Recipe Print Recipe

Thinai Pongal is made with foxtail millet and moong lentils. This is a healthier version of the traditional Ven Pongal that is usually made with rice and moong lentils. This savory foxtail millet Ven Pongal is a great breakfast and makes for a great lunchbox too.

Come join us on Pinterest to find delicious pins.

Thinai Ven Pongal served in a brass box with ghee on the top. Curry leaves and millet in a winnow as a backdrop.

Like I mentioned in my Thinai Sweet Pongal post, Pongal is a ubiquitous part of Margazhi, the Tamil month dedicated to Andal. If there was Sakkarai Pongal, then Ven Pongal had to follow, right?

I cooked two batches of millet+ dal in my Instant Pot using the pot in pot method to make this Ven Pongal. While I did not make the Sakkarai Pongal completely using the Instant Pot, I did make the Ven pongal fully using the IP.

Jump to:
  • Instant Pot Pongal
  • Prep Work
  • Recipe Notes
  • Ingredients- Substitutes and Replacements
  • Instant Pot Ven Pongal- Method
  • Pressure cooker millet Pongal
  • Millet Pongal Video
  • More south Indian breakfast recipes
  • 📖 Recipe
  • More Thinai recipes

Instant Pot Pongal

Making Pongal in an electric pressure cooker is such a breeze. Because Pongal is a dish where over cooking the carbs won’t mess up the end result, its such a forgiving dish to whip up in the IP or Mealthy.

Which is why, if you are a beginner, you should begin with this easy recipe in your electric pressure cookers.

I have used the pot in pot method to make both versions of Pongal. You can also just make the Ven Pongal in the Instant Pot on its own.

Prep Work

In terms of prep work, this worked out best for me. Do give it a shot and let me know if these prep work steps helped you.

Break the cashews- Crush the pepper- Chop ginger and curry leaves- Dry roast the dal- Wash the millet and dal- Proceed to pressure cook the Pongal in Mealthy.

While the Pongal is being cooked- prep the side dish.

Recipe Notes

I have not soaked the millet before making this Pongal. You can soak it for 30 mins to reduce cooking time and if you have difficulty digesting Millet in general.

This  Pongal can be made in the Instant Pot/ Mealthy/ other electric pressure cookers. Please follow the same timings and procedure.

Cooking time for foxtail millet will vary if you are using unpolished millet. Also, its highly recommended that you wash the unpolished millet at least 3 times before using it. I also insist that you soak unpolished Foxtail millet at least for 2 hours before cooking it.

You can make the same Pongal in a regular pressure cooker too. Pressure cooking the millet+dal mixture with the other ingredients for 4 to 5 whistles will give you the perfectly gooey Ven Pongal. Please check the recipe card for the detailed instructions.

Ingredients- Substitutes and Replacements

Thinai– This is the main ingredient in this  Pongal. Thinai is known as Kangni in Hindi, Korra in Telugu and Navane in Kannada.

Moong Dal– We are going to use Moong lentils to make. We are going to dry roast moong dal for a few mins before making the pongal.

Whole Spices- Spicy Pongal is a thing for many people. As such, Ven Pongal is bland. So we add whole black pepper and cumin seeds to make this interesting. Not only do these whole spices add flavor but they also help easy digestion.

Ghee- Clarified butter or ghee is the lifeline of any Pongal. If you are making Ven Pongal, i suggest adding 1 tablespoon oil plus ghee while cooking the millet and dal. Adding oil will ensure that the Pongal doesn’t become cakey and solid even after it cools down.

Curry leaves and Ginger– Both these ingredients are crucial. Ginger not only adds flavor but also aids in easy digestion. Curry leaves add a fantastic earthy flavor to the Pongal.

Hing/ Perungayam/ Asafetida– This again is an important flavor component in any Khara Pongal or Ven Pongal recipe. Perungayam not only adds flavor but also helps control flatulence.

Instant Pot Ven Pongal- Method

Prepping Dal

Roasting Moong Dal for Ven Pongal

Heat a pan. Add the Moong dal and dry roast on low flame till aromatic. The moong dal need not become golden or change color. Dal burns very quickly. So please do not leave it unattended while roasting. This takes around 4 mins on low flame.

Cooking

how to make foxtail millet pongal step by step

 

Turn on Saute mode in Mealthy/Instant Pot for 11 mins. Add ghee and oil.

Roasting cashews

When the mixture is hot, add the broken cashews and fry till golden brown. Once done, drain and set aside. I add the fried cashews after the Pongal is cooked. This way, they don’t lose their crunch.

Tempering for the Pongal

Add the crushed pepper, cumin, ginger, hing and curry leaves to the oil. Mix well. Saute till the spices begin to crackle.

Adding millet & dal for pressure cooking

When done, wash the millet and dal well under running water. Drain the water used for washing. Now add 2 cups water to this. Mix well. Add this mixture to the Instant Pot.

Simmering

Add salt to the pongal and mix well. Continue to cook this on saute mode till the mixture begins to gently bubble up on the surface.

Instant Pot Mode and Timings

Once done, switch off the Saute mode in your Instant Pot. Now, close the lid of the cooker. Turn the valve to sealing mode. Turn on the Pressure cook mode or Manual mode. Set the timer to 11 mins and the pressure to high. Wait for the pressure to be release naturally.

Mashing the mixture.

When the cooking is complete and the pressure has fallen, open the lid. Now, lightly mix and mash the mixture.

Adding the cashews

Add the roasted cashews to the Pongal. Now mix it up well, add a tablespoon of ghee and serve the Pongal hot.

Pressure cooker millet Pongal

Heat a 3 liter deep pressure cooker/ pan. Add the moong dal and dry roast it for 2 to 3 mins on low flame till aromatic. Now, transfer the roasted moong dal to a colander along with the foxtail millet. Wash the dal and millet under running water till water runs clear.

Heat the same pressure cooker with ghee and oil. Add the roasted cashews and fry them on medium flame till they turn golden brown. Drain and set aside. Turn down the heat to the lowest setting possible. Now, add the cumin seeds, pepper, ginger and curry leaves. Immediately add the Hing/ Perungayam.

Add the washed dal and millet to this along with water and salt. Mix well. Ensure that the gasket is fitted properly into the pressure cooker lid. Now, close the pressure cooker and put the weight on.

Pressure cook on medium flame for 4 to 5 whistles or until the dal and millet have cooked to a mush. Allow the pressure to release naturally. When the pressure releases, open and mix well.

Add the roasted cashews. Stir to combine. Serve hot.

Millet Pongal Video

More south Indian breakfast recipes

  • Vegetable Idli Upma Recipe| Easy Breakfast Recipes
  • Aapam Without Yeast Recipe | Easy Breakfast Recipes| Vegan& Gluten Free
  • barley dosa served on a black plate with accompaniments
    Barley Dosa -How to make Barley Dosai?
  • mapillai samba adai served on a turquoise blue plate against a blue backdrop
    Mapillai Samba Adai Recipe| Native Rice Of India

Thinai Ven Pongal served in a brass box with ghee on the top. Curry leaves and millet in a winnow as a backdrop.

In case you have any questions regarding this recipe, leave a comment and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried our Thinai Ven Pongal? Then please rate this recipe and tell us why you loved our recipe!

📖 Recipe

Thinai Ven Pongal served in a brass box with ghee on the top. Curry leaves and millet in a winnow as a backdrop.
Print Recipe
5 from 2 votes

Thinai Ven Pongal

Thinai Ven Pongal- savory Pongal made with foxtail millet and moong lentils.
Prep Time5 mins
Cook Time11 mins
Preheat& Standing Time20 mins
Course: Breakfast
Cuisine: Indian- South
Servings: 2

Equipment

  • Instant Pot/ Mealthy/ Stove top pressure cooker

Ingredients

  • ¼ c Moong Dal
  • 3 tablespoon Broken cashews
  • 2 tablespoon Ghee
  • 1 tablespoon Oil
  • 2 teaspoon Crushed Whole black pepper
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Minced ginger
  • 10 Curry leaves
  • ½ c Foxtail Millet
  • 2 c Water
  • 1 teaspoon Salt or to taste

Instructions

Roasting the Dal

  • Heat a pan.
  • Add the moong dal and dry roast this on low flame until fragrant. Takes 3 to 4 mins.
  • Once done, combine this with the millet.
  • Wash the millet and dal thoroughly. Set aside.

Frying the cashews

  • Turn on Saute mode in your Instant Pot/ Mealthy
  • Add ghee and oil.
  • When hot, add broken cashews and fry till they turn golden. Takes 2 to 3 mins.
  • When done, drain the cashews and set aside.
  • Now, add the cumin seeds, crushed peppercorn, ginger and curry leaves.
  • Mix well and fry till the spices begin to crackle. This takes 1 min approx.
  • Now add the washed and drained millet and dal mixture along with 2 c water.
  • Add salt to taste.
  • Mix well. Continue to cook this on Saute mode for 2 to 3 mins until tiny bubbles begin to appear on the surface.
  • When done, Switch off the Saute mode by pressing cancel. Now, close the Mealthy. Turn the valve to sealing.
  • Switch to pressure cook mode. Choose low pressure and set the timer to 11 mins.
  • Once cooking is complete, allow for the pressure to be released naturally.
  • When done, open the lid and mix and mash the pongal lightly.
  • Now add fried cashews and mix well.
  • Drizzle some ghee over the pongal and serve hot.

Stove top pressure cooker method

  • Heat a 3 l deep pressure cooker/ pan.
  • Add the moong dal and dry roast it for 2 to 3 mins on low flame till aromatic.
  • Now, transfer the roasted moong dal to a colander along with the foxtail millet.
  • Wash the dal and millet under running water till water runs clear.
  • Heat the same pressure cooker with ghee and oil.
  • Add the roasted cashews and fry them on medium flame till they turn golden brown.
  • Drain and set aside.
  • Turn down the heat to the lowest setting possible.
  • Now, add the cumin seeds, pepper, ginger and curry leaves.
  • Immediately add the hing/ perungayam.
  • Add the washed dal and millet to this along with water and salt.
  • Mix well.
  • Ensure that the gasket is fitted properly into the pressure cooker lid.
  • Now, close the pressure cooker and put the weight on.
  • Pressure cook on medium flame for 4 to 5 whistles or until the dal and millet have cooked to a mush.
  • Allow the pressure to release naturally.
  • When the pressure releases, open and mix well.
  • Add the roasted cashews.
  • Stir to combine.
  • Serve hot.

Notes

  1. In the video of this post, I have made the millet pongal in Mealthy. You can use the same settings and mode to make millet ven pongal in Instant pot. I have tested both ways and both work well.
  2. If your millet is old, then it may take longer to cook.
  3. The ratio of millet and Dal is a personal preference. You can also use equal quantities of moong dal and millet. 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Thinai recipes

 I always try to include as much variety of millet in our diet on a regular basis. Sometimes, I prepare mixed millet pongal too, using a combination of Kuthiraivali (Barnyard millet) and Thinai Rice( foxtail millet). If you like foxtail millet, then also check out

Thinai Sweet Pongal

Thinai arisi Nellikai Sadam

« Thinai Arisi Pongal | Foxtail Millet Sweet Pongal
Eggless Mawa Cake | Eggless Parsi Mawa Cake »

Reader Interactions

Comments

  1. Shanaya says

    October 22, 2021 at 8:27 pm

    5 stars
    Thank you for the recipe. Loved the taste.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

HELLO AND WELCOME

Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

BAKING RECIPES

  • soft cinnamon rolls from scratch baked in the air fryer oven recipes
  • freshly baked pull apart rolls filled with store bought pasta sauce in a baking tray. Spatulas, a jar of sauce and some vegan butter by the side.
  • Cheesy Garlic Herb Pull Apart Bread

EASY WEEKNIGHT DINNERS

Easy and fresh Healthyish Weeknight Dinners
Weeknight Dinner Ideas

Asian Inspired Recipes

  • A platter featuring essential Thai herbs including galangal and lemongrass
    A beginner’s guide to Thai Herbs
  • Instant pot vegan Thai noodle soup
    Vegan Thai Noodle Soup (Instant Pot)
  • vegan summer rolls served on a plate with a spicy dipping sauce and herbs
    Vegan Summer Rolls- Rice Paper Rolls
  • Spaghetti Squash Pad Thai served on a teal blue plate with a lime wedge and chopsticks
    Spaghetti Squash Pad Thai | Gluten-free

Footer

^ back to top

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Anusha Rajagopal www.tomatoblues.com

Privacy Policy