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Instant Pot Ven Pongal

Original Recipe: Piping Pot Curry

Ingredients

Dry roast

0.5 cup moong dal

Saute #1

2:1 ratio ghee to oil (total 2 tbsp)
1 tsp cumin seeds
0.25-0.33 tsp black peppercorns (ground)
0.5-1 tsp hing powder (adjust to taste)
12 curry leaves
12 raw cashews

Saute #2

2 green chili peppers (slit)
2 tsp ginger (finely chopped)

Final

1 cup sona masoori/basmati rice
4.75 cup water
1 tsp salt
pinch of turmeric powder

Steps

Dry roast moong dal until raw fragrance leaves and roasted fragrance arrives, constantly stirring.
Remove moong dal and mix along with dry rice in separate bowl for eventual washing.
Instant pot saute, add oil, add "Saute #1", wait 30 sec or until cashews start to become light brown.
Add "Saute #2", wait till ginger starts to get light brown.
Turn off saute mode. Wash rice + dal mixture, drain, and add to pot.
Add rest of "Final" ingredients.
Instant pot Rice mode, Low pressure, 12 min cook time, 10 min NPR.