Instant Pot Buckwheat Vegetable Pongal (Paapparai Kaaikari Pongal)

As you know Pongal is one of the important dishes in the Indian cuisine made out of rice with dal seasoned with few spices in ghee. Today am going to show how to prepare the pongal using buckwheat with vegetables that gives you a complete meal. I have already posted BUCKWHEAT KHICHDI and BARNYARD MILLET CURRY LEAVES PONGAL, VEGETABLE RAVA PONGAL. Check out that too....

Cooking time: 15 mins

Serving: 2

Ingredients:

Roasted buckwheat - 1/2 cup
Roasted split green gram - 1/4 cup
Carrot - 1/4 cup (chopped)
Beans - 1/3 cup (chopped)
Cabbage - 1/3 cup (chopped)
Ginger - 1 inch (chopped)
Curry leaves - few
Cumin seeds - 2 tspn
Peppercorns - 1 tspn
Ghee - 2 tspn
Oil - 2 tspn
Salt to taste

Method:

1. Grab all the ingredients. Wash and soak the buckwheat and dal together for 1/2 an hr.

2. Switch on the IP. Press the saute mode. Add oil, ghee, cumin, peppercorns. Saute for 2 seconds.

3. Add Ginger, Curry leaves. Saute for few seconds.

4. Add all the vegetables. Saute for 30 seconds.

5. Add the soaked buckwheat, dal mixture, salt. Mix well.

6. Add 2 cups of water. Mix well.

7. Close the lid. Press the manual / pressure cook mode for 12 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

8. Open the lid. Mix well.

9. Healthy Buckwheat Vegetable Pongal is ready to serve.

Notes:

You can use yellow split moongdal instead of green ones.
You can skip the oil and completely saute in ghee for rich taste.
You can add few cashews while sauteing.