Pongal recipe

This is the recipe I use to make pongal with side dishes.

I usually use an instant pot and put water in the bottom. Then I use smaller containers to create three layers:

  1. Bottom layer: Equal amounts of brown rice and split moong dal, added with water (so the water line is around a centimeter above the food)
  2. Middle layer: Split toor dal, vegetables, water. In the pictures below, I use spinach.
  3. Top layer: Some plain rice in a cup, cut vegetables. In the pictures below, I use bitter gourd and taro.
Then I pressure cook it on high for around 20 minutes. After it is finished pressure cooking, I make three dishes using a cast-iron skillet:
  1. Pongal:
  2. Sambar:
  3. Vegetables: