Kara Pongal / Ven pongal is a classic south Indian dish made with rice and yellow moong dal. It tastes great with sambar and coconut chutney. To make it easier I made both the Pongal and sambar at the same time in the Instantpot. Sambar is a popular dish in the southern part of India. This is a complete meal which includes lentils, vegetables, and spices. It is often served with idly, vada, rice,and Pongal. The same recipe can be followed in the regular pressure cooker.

Ingredients for Pongal
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Rice - 1 ½ cup
Yellow moong dal - ¾ cup
Black pepper powder( roasted ) - 1 tsp
Cumin powder(roasted) - 1 tsp
Cashews - 10
Mustard seeds - 1 tbsp
Ginger (grated) - 1 inch
Hing - a pinch
Turmeric powder - ½ tsp
Curry leaves - few
Salt to taste
Ghee - 3 tbsp
Water - 7 cups

Ingredients for Sambar
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Yellow moong dal - 1 cup
Green chillies - 5
Tomato ( small ) - 1
Turmeric powder - ½ tsp
Sambar powder - 2 tsp
Hing - a pinch
Carrot - 1
Beans - 8
Bell pepper - ½

For tadka
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Mustard seeds - 1 tbsp
Cumin seeds - 1 tsp
Curry leaves - few
Salt to taste
Oil - 1 tbsp

Procedure:
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1. Press SAUTE mode(high pressure) on Instantpot. Add rice and the moong dal and saute for 1-2 mins till the dal becomes aromatic. Press the CANCEL button.
2. Transfer the rice and dal into a bowl. Wash them and keep aside.
3. Press SAUTE mode, once the pot is HOT. Add ghee or oil ( tastes good with ghee), mustard seeds. Let the mustard seeds splutter and then add cashew nuts. Saute for 30 secs or until the nuts turn light brown in color.
4. Now, add grated ginger, turmeric powder, curry leaves, roasted black pepper, and cumin powder. Saute for another 30 secs. Keep the mixture aside. Press the CANCEL button.
5. Add water, dal, rice, and salt. Mix well.
SAMBAR
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6. Place the trivet. In a small steel container, add the moong dal, green chilies, tomato, sambar powder, hing, and turmeric powder.
7. Place that small container over the trivet. In a plate, add all the vegetables(of your choice) and place it over the PIP. (This method is to avoid the vegetables to be overcooked)
8. Close the lid and turn the value to sealing position.
9. Press PRESSURE COOK /MANUAL mode ( high pressure ) and set the timer to 10 minutes.
10. Natural pressure release and wait until the steel pin goes down.
11. Open the lid. Carefully take out the vegetables and the steel bowl and keep aside.
12. If the rice is not mushy, press SAUTE and water and cook for sometime. Add the mixture( step 4) and mix well.
13. Pongal is ready, serve hot with sambar and coconut chutney.

Sambar Preparation
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14. Press SAUTE mode(high pressure) on Instantpot. Once the pot is HOT. Add oil, mustard seeds. Let the mustard seeds splutter and then add cumin seeds, curry leaves, and the boiled vegetables. Saute for a minute.
15. Add the boiled and mashed dal, water, salt and combine well.
16. Add water or as needed to get the sambar consistency.
17. Let the mixture come to boil. Garnish with coriander leaves.
18. Serve hot with Pongal, or idly or plain rice.

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