Cook The Rice And Lentils

In An Instant Pot

• Wash rice 2-3 times with water. Drain and set aside.
• Wash yellow moong dal and chana dal a few times with water. Drain the water as much as you can.
To remove the excess water, spread the lentils on a kitchen cloth for 10-15 minutes.
• Press the SAUTE button on the Instant Pot.
• Transfer the lentils to the Instant Pot and dry-roast until lightly browned (5-6 minutes), stirring frequently.
This step is quick but non-negotiable. It eliminates any raw smell and adds a toasty undertone to the finished pongal.
• Now, add the rinsed rice to the cooker.
• Add 3 cups of water and stir to combine.
• Close the lid of the cooker and set the valve to the sealing position.
• Press PRESSURE COOK and set the timer to 15 minutes.
• Once the timer goes off, let the pressure release for 10 minutes. Release the remaining pressure manually.
• Open the lid and mash the cooked rice and lentils using a ladle or a wire whisk until creamy.
The mixture should look very soft and overcooked, almost porridge-like. If not, add ½ cup of water and pressure cook for 2-3 more minutes.

In A Stovetop Pressure Cooker

• Transfer the rinsed lentils to a stovetop pressure cooker and roast on medium heat until they are lightly browned (5-6 minutes), stirring frequently.
• Now, add the rinsed rice to the cooker.
• Add 3 and ½ cups of water, compared to the 3 cups used in the Instant Pot, and stir to combine.
• Cook for 1 whistle on high heat. Reduce the heat to low and cook for 15 minutes.
• Remove the cooker from the heat and let the pressure release naturally. Open the lid and mash the cooked rice and lentils using a ladle or a wire whisk until creamy.

Make Jaggery Syrup

• While the rice and lentils are cooking, make jaggery syrup. Add jaggery and water to a saucepan.
• Cook over medium heat just until the jaggery dissolves and the mixture comes to a rolling boil. Stir frequently while cooking.
• Strain the mixture through a fine-mesh strainer.
This is the step most home cooks skip and then wonder why their pongal has a gritty texture.

Make The Pongal

• Add the warm jaggery mixture, cardamoms, cloves, and nutmeg powder to the cooker and mix well.
Add warm jaggery syrup to the rice. Adding cold jaggery syrup to hot rice creates lumps.

Temper The Sweet Pongal

• Heat ghee in a small skillet over medium-high heat.
• Once the ghee is hot, add 8-10 whole cashew nuts and fry until slightly browned and crisp (1-2 minutes). 
• Add raisins and fry until they plump up (5-6 seconds). Do not add raisins along with cashew nuts; otherwise, they will burn before the cashew nuts turn brown.
• Pour the tempering over the pongal. Mix well and serve hot or at room temperature.