11 Practical Steps for Traditional Ven Pongal (Authentic South Indian Recipe)

5. Measure water, combine, and pressure-cook

Transfer the rinsed rice and roasted dal to a pressure cooker or heavy pot and add 4 cups (950 ml) of water. On a stovetop pressure cooker, cook for 3–4 whistles over medium-high heat, then reduce the heat and simmer for a minute before letting the pressure release naturally for a few minutes. For an Instant Pot, use the “Pressure Cook” or “Manual” setting on high pressure for 8 minutes, followed by a 10-minute natural pressure release, then quick release any remaining pressure. If using a regular pot, bring to a boil, then simmer covered for about 25–30 minutes until both rice and dal are very soft and breaking apart. The goal is a fully mushy base you can easily mash—separate grains are a sign you need more cooking. Total active cooking time is roughly 25–30 minutes, depending on equipment. Keep a small pot of hot water nearby to loosen the mixture later if needed.