Go Back
–+ servings
quinoa and millet ven pongal on a clay bowl with gojju on the side
Print Recipe
5 from 1 vote

Quinoa and Foxtail Millet Pongal | Instant Pot Ven Pongal

Delicious vegan and nut-free and gluten-free spicy pongal or Khara pongal or ven pongal with quinoa and foxtail millet made in Instant Pot.
Prep Time10 minutes
Cook Time20 minutes
Soaking Time20 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: South Indian
Keyword: instant pot ven pongal, quinoa foxtail millet pongal
Servings: 4
Calories: 312kcal
Author: Srividhya G

Ingredients

  • 1 tbsp coconut oil
  • 2 tbsp cumin seeds
  • 1 tbsp whole pepper
  • 1 sprig curry leaves approx 15 leaves torn into small pieces
  • ½ tbsp ginger finely chopped
  • ½ cup yellow moong dal
  • ½ cup quinoa
  • ½ cup foxtail millet
  • ¼ tsp ground pepper
  • 1.25 tsp salt
  • 4 cups of water

Instructions

  • Rinse the quinoa, millet, and moong dal together for atleast three times. Soak it for about 15 to 20 minutes. While soaking, few millet and quinoa grains may float on top. Discard and drain the water.
  • Set the Instant Pot in saute mode and add the coconut oil. After 30 seconds, add the cumin seeds, whole pepper, curry leaves, and ginger. 3) Mix and saute for 30 to 45 seconds or until the cumin seeds sizzle. Do not let it brown. Now turn off the IP.
  • Add the quinoa, millet, and moong dal mix. Add salt and pepper powder.
  • Next, add water and mix it. Now close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Cook the pongal at high-pressure manual/pressure cook mode for 12 minutes, and after the cooking is done, allow the pressure to release naturally. Here is how it looks.
  • Now mix it. Ven pongal has to soft and mushy. That's the right consistency.
  • That's it. Serve it hot with sambar or chutney. I served it with onion-tomato relish or gojju.

Notes

  • There is no set ratio of grains to moong dal. You can adjust according to your preference.
  • I went with quinoa and foxtail millet combination. You can either use quinoa or foxtail millet or substitute foxtail millet with any other available millet.
  • If you are not allergic to nuts or asafoetida or diary products, replace coconut oil with ghee and add about 1 to 2 tbsp of cashews while tempering. Also, you can add ¼ tsp of asafoetida.
  • I tried this pongal with both cold-pressed peanut oil and coconut oil. But I personally liked the flavor of coconut oil.
  • Ground pepper is not mandatory. If you are not fond of whole peppercorns, you can reduce it and add extra ground pepper.
  • As always, adjust salt and spice to your taste preference.

Nutrition

Calories: 312kcal | Carbohydrates: 51g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Sodium: 755mg | Potassium: 255mg | Fiber: 7g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 5mg