Monday, October 7, 2019

Sarkarai Pongal in Electric pressure cooker (Instant pot pongal)

I made Sarkarai pongal in Instant pot recently. After the arrival of Instant pot (IP) the electric pressure cookers have become a normal in many households. IP is very good for all kinds of Indian foods, so it has become some stylish and 'must have' gadget like an 'apple product' in the eyes of any desi in abroad.
I too love IP, just like any other new fancy gadget....If you are my regular reader , then you will know how much I admire cooking gadgets :)  LOL !

Apart from my shopoholism , Instant pot is really a necessary gadget for people who loves cooking in a schedule. Even though it works like a stove top pressure cooker, it has its own perks. Below are the points I like the best about IP.
1.Electric cooker is much safer.
2. It has automatic ON OFF features, so it is not necessary to count the whistles just like old times.
3. There is no whistle sound , this is much important if we have to cook in a silent environment :).
4.The smells are contained inside the pot and therefore the food smells and tastes better.
5. Food gets cooked much faster and we can be sure of the results.
6. Delay timer is a good option for many schedules.

Here is my recipe for sarkarai pongal.
In this recipe I have used my 3 qt DUO Instant pot. I cooked pacharisi rice  (raw rice) and moong dal in the IP. Then added the molten jaggery solution , tadka and boiled it for few minutes. This is the shortest narration :) Still read below for measurements and time , pressure settings !

Also check out my other versions on Sarkarai pongal
1 . Pressure Cooker pongal
2.  Simple pongal 
3.  Rich sarkarai pongal
Sarkarai Pongal made in Instant pot

Ingredients: (for 4-5 people)
Raw rice (pacharisi)  or Basmati rice - 1 1/2 cup
green gram lentil (paasi paruppu)- 1/2 cup
whole milk - 2 cups
water - 3 cups
jaggery (Indian brown sugar ) - 250 gm (1/4 kg)
water - 1 cup
ghee -  1 tbsp
cashew - 5
almond - 5
raisins - 10
cardamom powder - 1 tsp
edible camphor (pachai karpooram) - a tiny pinch

In the Instant pot pressure cooker, choose the 'PRESSURE COOK' button.
Set the cooking time to 10 minutes in 'high pressure' setting.
Pour the milk and start cooking with lid open.

Meanwhile take the rice and dal together and rinse well. Add it to the milk.
Add 3 cups of water.
 Put the lid on. 
Check the weight valve and make sure that it is not in 'vent mode'.
After we place the lid , the IP will start heating and once the required pressure is achieved , we can see the safety valve rising up. It may take 5 minutes to reach this stage.
The Instant pot will automatically switch off after the set timings.
Now it may naturally release the pressure in about 20 minutes or we can manually release the pressure and open the lid.

In the meantime , put the jaggery and 1 cup water and bring to boil and let the jaggery melt.
Pour the clear jaggery solution to the cooked rice+dal in Instant pot.

Heat 2 tbsp ghee in a frying pan.
Add the chopped nuts, raising and fry for few seconds till the nuts turn mild red and the raisin puffs.
Pour this over the rice+dal+jaggery in IP.
Add the cardamom powder, edible camphor powder and mix well.

Put the lid on.
Press the 'Rice' setting and set the time to 1 minutes and low pressure.

Once it is done, release the pressure manually.

Sarkarai pongal is ready !

Serving suggestion:
Serve as breakfast on Pongal day.
Makes a dessert along with idli during a grand breakfast.

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