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.