Instant Pot Godhuma Rava Pongal~Godhuma Rava pongal

Name: Instant Pot Godhuma Rava Pongal
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 300 grams Cracked Wheat (coarse variety - Godhuma Rava); 75 grams Split green gram (Moong dal / Pasi Paruppu); 1.5 tsp salt; 2 TBSP Clarified butter (ghee); 1/2 tsp Whole Black Pepper (milagu); 1 tsp Cumin seeds (jeera/ seeragam); 1/4 tsp Asafoetida (skip for GF); 2 sprig Curry Leaves; 1 tsp Ginger (grated); 1/4 tsp Turmeric; 2 tsp Cashews

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A savoury pongal (or pudding) made in Instant Pot with broken wheat grits and lentils. Served as breakfast with chutney and sambhar

Instant Pot Godhuma Rava Pongal or Lapsi Pongal. What is Pongal?

Pongal is a filling breakfast made often in South Indian / mostly tambrahm families. Basically, Pongal has 2 main components - a grain and a protein. Grains were traiditionally short grained rice (grown extensively in Tamilnadu) and protein (mostly moong dal / Pasi Paruppu).

Ghee adds to the flavour, although of late I saw hotels in Chennai / bloggers referring a variant to separately as "Ghee Pongal". It was amusing to say the least. Whether it is the world famous Iyengar Chakkara Pongal (Sweet pongal) offered as naivedyam to the Lord or Ven Pongal (savoury version), ghee was considered to be pretty ubiquitous. Another family fav pongal is this Thinai Pongal (or pongal made with foxtail millet) or this Oats Pongal both of which are diabetic friendly

Godhuma rava or broken wheat is a great substitute for rice when making Pongal. As it is, over the last few years, millets have replaced rice for pongal in our household - be it for savoury or sweet versions. Pongal with Vada is a popular breakfast combo too as are Idlis, Dosa or Upma.

Godhuma Rava Pongal and some memories...

Growing up, I now recall Anna (that's how we used to call my dad) and me had very similar tastes and palate. As much as we loved our staple Idli -vada- sambhar, we both LOVED pongal too. Anna especially loved his Chakara Pongal (sweet pongal) on festival days, and Amma (mom) used to make this Godhuma Rava Pongal on the days she observed Palaharam (the days she used to avoid eating rice for religious purposes) and as it was either a thursday or Saturday, this Pongal came about very quickly after a long work day - she was wedded to her job, and yet effeiciently managed the kitchen too. Anna loved this Godhuma Rava Pongal with another of his fav - South Indian Filter Coffee - all frothed up and perfect cuppa (sugarfree though) to set him up for the day !

Of course, Instant Pot (or even cooker sometimes) wasn't available, Amma used to make this Godhuma Rava Pongal in an open pan and I used to watch her closely how she brought them all together. Will post the Open pan method soon on the blog, for that is yummy with some scorched bits of pongal on that vessel.

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What are the variants to Savoury / Ven Pongal?

Tri-colour Quinoa Pongal | How to make Quinoa Ven Pongal

Quinoa Ven Pongal is a Gluten Free, Nutritious Pongal made with Quinoa and split green gram. Served for breakfast, brunch or dinner with Chutney or sambhar

Check out this recipe

Little Millet Pongal | Samai Pongal Recipe | GF Dishes

Samai or Little Millet Pongal is a quick, nutritious and filling Gluten Free breakfast or dinner made with Little Millet and Moong dal. Served hot with Chutney and / or sambhar .

Check out this recipe

How to make Ven Pongal | வெண் பொங்கல் | Khara Pongal recipe

Ven Pongal is a classic dish from Tamilnadu where Rice and lentils are cooked to a pudding consistency. Offered to God at temples or made for a quick breakfast too

Check out this recipe

Brown Rice Chakkara Pongal | கைக்குத்தல் அரிசி சர்க்கரை பொங்கல்

Brown Rice Chakkara Pongal is a delicious Brown Rice - Jaggery pudding made in Southern India for festivals and special ocassions. Served as an offering to the Gods.

Check out this recipe

What is typically served with Instant Pot Godhuma Rava Pongal?

Coconut Chutney (any spicy chutney would do)
Tiffin Sambhar
Avial is also sometimes served with Pongal.

Tips to get the best Instant Pot Godhuma Rava Pongal

I don't have IP. Can I still make this ? Yes you can make it in the pressure cooker, the cooking time would vary a bit. Also, you need to watch for burning in the pressure cooker if cooking directly in the pressure pan rather than cooking it in a separate vessel.

The Pongal isn't fully cooked in IP. What could have gone wrong? Soaking the dal in hot water for minimum 10 mins and using hot water to cook gets the perfect consistency.

What kind of Lapsi to use? Use coarse Lapsi / Godhuma Rava for best results. The smaller variety would make the texture very gooey and unpalatable.

I want to skip ghee to make this Pongal. Yes, you can use vegan butters, if desired. I haven't tried skipping ghee for Pongal

Use hot water to soak the moong dal as well as cook the pongal. This way the pressure builds up quickly without BURN notice on IP.

Let's get to make Instant Pot Godhuma Rava Pongal

Cuisine - South Indian, Course - Breakfast

Prep time - 5 mins, Cook time - 15 mins; Serves - 4 generously

What you need to make Instant Pot Godhuma Rava Pongal

300 grams Broken Wheat (coarse variety - Godhuma Rava)
75 grams Split green gram (Moong dal / Pasi Paruppu)
1.5 teaspoon salt
2 tablespoon Clarified butter (ghee)
½ teaspoon pepper corn (milagu)
1 teaspoon cumin seeds (jeera/ seeragam)
¼ teaspoon asafoetida (skip for GF)
2 sprig curry leaves
1 teaspoon Ginger (grated)
¼ teaspoon turmeric
2 teaspoon Cashews
5 cups Hot water (depends on the variety of Rava)

How to make Instant Pot Godhuma Rava Pongal

Dry Roast the coarse wheat grits on low flame with half the pepper and cumin for 2-3 mins till a nice aroma wafts out.

Meanwhile, wash and soak the moong dal in 1 cup hot water for 5 mins.

For the rest of the steps, please watch the video below

Assemble all the ingredients for the recipe from the list given above.
Follow the video for the detailed instructions along with tips and tricks on how to make this.
Head to the video embedded here for the method.
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