1. Ven pongal and sakkara pongal in instant pot preparation
2. Turn on the instant pot to saute and add the moong dal and dry roast 1 cup of moong dal on normal mode till the dal turns aromatic. You need to keep stirring otherwise the dal will get burnt and the Pongal won't turn good. So make sure you are stirring it in between to avoid burn.
3. Turn off the instant pot and add the rice to the same pot and wash rice and dal in the running water three to four times.
4. Add around 3-3.5 cups of water to the rice and dal mix. I'm not adding any salt since I'm making both the ven Pongal recipe and the chakkara Pongal recipe at the same time in the instant pot.
5. Place the inner pot in the instant pot and now place the trivet and add the jaggery in a bowl and place it on top of it as shown in the below picture make sure the bowl is deep and doesn't overflow from the bowl. Add very little water for the jaggery to become syrup. Close the lid and use rice mode.
6. Let the pressure release naturally. Open the instant pot and carefully remove the jaggery bowl from the instapot. Take the instant pot trivet also from the inner pot and gently mash the rice and dal.
7. Since we are making ven Pongal and chakkara Pongal in the instant pot at the same time. Remove half the quantity of rice and dal and keep it aside.

8. Instant pot ven Pongal recipe | Instant pot kara pongal recipe :

9. Add salt to one of the bowls to make ven Pongal and keep it ready.
10. Heat a pan with 2-3 tablespoon of ghee and fry the cashew nuts until it turns golden brown and set it aside.
11. Now add 1 tbsp of finely chopped ginger, around 1/2 tsp of cumin seeds,1/2 tsp of crushed black peppercorn. Saute until the cumin seeds pop up. Add 1 spring of curry leaves and turn off the stove. Pour the mix into the cooked rice and dal with salt. In the meantime of the instant pot Pongal become thick add little hot water and stir for a couple of minutes.
12. Enjoy instant pot Ven Pongal recipe with instant pot sambar or coconut chutney.

How to make sakkarai Pongal | Sweet Pongal in instant pot

1. Let us use the other half of cooked rice and dal in the instant pot and mash it well.

2. Now add the jaggery syrup in the rice and dal mix in the instant pot,1/2 tsp of cardamom powder. Mix it well.

3. Turn on the saute mode to low or normal. The jaggery syrup and rice mix will start to thicken. Keep stirring to avoid an instant pot burn sign.

4. Once instant pot sweet Pongal is ready to perfect consistency take off the inner pot from the instant pot and keep it aside.

5. Heat 3 tablespoons of ghee in a small pan. Like ven Pongal please add 10 cashew nuts fry until it turns golden brown. Add the raisins and wait till it fluffs up.

6. Add a pinch of edible camphor and pour the ghee, cashew nuts, raisin mix into the hot Pongal. The sakkarai Pongal recipe is ready to serve.