Step 1

Add ½ cup dal to a pot or pressure cooker.

Step 2

Dry roast on a low to medium flame till it begin to smell nice & aromatic. This step is optional however pongal gets a real aroma from the roasted dal.

Step 3

Add ½ cup rice to the roasted dal. Wash them at least three times. Drain the water completely. Pour 3 cups water. Add ½ teaspoon salt. Cook the rice & dal to a soft texture.

Step 4

For pressure cooking: If cooking directly in the pressure cooker, then cook for 2 to 3 whistles on a medium flame. If cooking in a bowl, then place it in the cooker and pressure cook for 4 whistles. When the pressure releases naturally, open the lid.

Step 5

To cook in pot: You can also cook the rice & dal in a pot until soft & mushy.

Step 6

Open the cooker when the pressure drops. If you desire, you can mash up the cooked rice & dal a bit to get creamy consistency. It should be mushy and soggy. If it is too try, add some hot water to bring it to a consistency you like. It should not be very runny or dry. Add more salt if needed and stir.

Step 7

Heat a small pan with 2 tablespoons ghee. Split open 10 cashew nuts & fry them till golden. Remove these to a plate for garnish.

Step 8

To the same pan, add ½ teaspoon cumin seeds & ½ teaspoon crushed pepper. When the seeds splutter, then add green chili (optional), ginger and turmeric. Saute well until the tempering turns aromatic. Then add hing.

Step 9

Pour this to the cooked pongal. Mix and simmer for 1 to 2 minutes so the flavors are absorbed. Serve ven pongal with coconut chutney or sambar.

Step 10

Rinse rice and dal a couple of times and drain the water. Press SAUTE button and pour ghee to the steel insert.

Step 11

Fry the cashews until golden and remove them to a plate. Then add cumin seeds and crushed pepper.

Step 12

When they splutter, add ginger, curry leaves, green chilies and hing. Saute for 30 seconds.

Step 13

Then add turmeric, moong dal and rice. Saute for 2 to 3 mins until the moong dal begins to smell good.

Step 14

Pour 3 cups water and add half teaspoon salt. Deglaze the pot by scrubbing the bottom with a spatula.

Step 15

Press CANCEL button and secure the instant pot with the lid. Position the steam release valve to sealing.

Step 16

Next press PRESSURE COOK button and set the timer for 9 mins. When the IP is done, it beeps. Let the pressure release naturally.

Step 17

Stir and taste test. Add more salt if needed. If the consistency is too thick, pour some hot water. Garnish ven pongal with fried cashews.