Sweet Jaggery Pongal – Instant Pot Method

Step 1: Prepare Instant Pot

Clean the Instant Pot inner pot and lid thoroughly, ensuring no lingering spice smells, especially for dessert.

Step 2: Dry Roast Moong Dal

Turn on the Instant Pot and press the "Sauté" button. Add 1/2 cup split yellow moong dal. Dry roast for about 1 minute until it becomes aromatic and slightly golden brown, stirring continuously. Do not let it brown too much.

Step 3: Dry Roast Rice

Add 1 cup organic Sona Masoori rice to the Instant Pot with the dal. Sauté for an additional 30 seconds, stirring continuously.

Step 4: Cool and Rinse Grains

Cancel the "Sauté" mode and let the roasted dal and rice cool down for a minute. Transfer them to a bowl, add water, and rinse 2-3 times until the water runs clear, discarding the starchy water each time.

Step 5: Soak Grains

Add enough fresh water to the rinsed dal and rice to cover them completely. Soak for 20-30 minutes.

Step 6: Roast Cashews and Raisins

Turn on the Instant Pot again and press the "Sauté" button. Add 1 tsp ghee (or coconut oil for vegan option).

Step 7: Sauté Cashews

Add approximately 20 pieces of cashews to the ghee. Roast until they turn golden brown.

Step 8: Sauté Raisins

Add approximately 20 pieces of raisins to the Instant Pot with the cashews. Sauté for a few seconds until they puff up.

Step 9: Set Aside Roasted Nuts

Remove the roasted cashews and raisins from the Instant Pot and set aside, reserving some for garnishing later.

Step 10: Add Grains and Water to Instant Pot

Discard the soaking water from the dal and rice. Add the soaked and rinsed dal and rice to the Instant Pot.

Step 11: Add Measured Water

Add a total of 4.5 cups of water to the Instant Pot (3 cups for the 1 cup of rice, and 1.5 cups for the 0.5 cup of dal, maintaining a 1:3 grain-to-water ratio).

Step 12: Pressure Cook

Carefully close the Instant Pot lid and ensure the steam release handle is in the "Sealing" position. Press the "Pressure Cook" button and set the cooking time to 9 minutes on high pressure. Turn off the "Keep Warm" mode.

Step 13: Natural Pressure Release

Once the cooking cycle is complete, allow the pressure to release naturally (NPR). The float valve will drop when the pressure is fully released.

Step 14: Open Lid and Mash

Carefully open the lid (it will be hot). Add 1 tbsp ghee to the cooked rice and dal. Mash thoroughly with a spoon or potato masher until a smooth texture is achieved.

Step 15: Add Jaggery and Water

Add 2 cups of jaggery powder and 1/2 cup of water to the mashed rice and dal.

Step 16: Sauté and Mix Jaggery

Press the "Sauté" button for 1 minute. Stir continuously to mix the jaggery evenly with the cooked rice and dal until it melts and combines.

Step 17: Cancel Sauté and Add Spices

Cancel the "Sauté" mode. Add 1/4 tsp cardamom powder, 1/4 tsp clove powder, and 1/4 tsp nutmeg powder. Mix well to incorporate the flavors.

Step 18: Add Remaining Roasted Nuts and Coconut

Add the remaining roasted cashews and raisins (if any were reserved for mixing). Add 2 tbsp desiccated coconut powder (optional) and mix everything together.

Step 19: Serve and Garnish

Transfer the Sweet Jaggery Pongal to a serving bowl. Garnish with the reserved roasted cashews and raisins. Serve warm.

• Dry roasting dal eliminates raw smell and makes Pongal aromatic.

• Rinsing dal & rice removes excess starch and helps with digestion.

• Soaking dal & rice helps absorb more essential minerals and aids digestion.

• Ghee helps mash cooked dal and rice to a smooth texture.

• Adding desiccated coconut powder for added flavor.

• Organic dark jaggery powder has more minerals like iron and aids with digestion.

• Use coconut oil instead of ghee for a vegan option.

• If using jaggery cubes, melt them before adding.

• Add fresh chopped coconut pieces roasted in ghee for nutty flavor.