Cook The Rice And Lentils

In An Instant Pot

• Rinse moong dal with water and spread on a kitchen cloth. 
• Air dry for 30 minutes.
• Rinse rice and keep it aside.
• Press the SAUTE button, and add the dal to the instant pot.
• Roast the lentils until fragrant (5-6 minutes), stirring frequently.
• Add rinsed rice to the cooker.
• Add 3 cups of water, salt, and ginger and stir well.
• Close the lid and set the valve to the sealing position.
• Press PRESSURE COOK and set the timer at high pressure for 12 minutes.
• Once the timer goes off, let the pressure release naturally for 10 minutes.
• Release the remaining pressure by moving the valve to the venting position and open the lid.
• Mash the pongal until slightly creamy.
• Add more water if needed. Check for salt and add more if needed.

In A Stovetop Pressure Cooker

• Rinse moong dal with water and spread on a kitchen cloth. Air dry for 30 minutes.
• Rinse rice and keep it aside.
• Add moong lentils to a pressure cooker and roast on medium heat until they are slightly fragrant (4-5 mins), stirring frequently.
• Add rinsed short-grain rice to the cooker.
• Now add 4 cups of water, ginger, and salt to the cooker, and stir gently.
• Pressure cook for one whistle on high heat. Reduce the heat to low and cook for 12 minutes.
• Remove the pressure cooker from heat and let the pressure release naturally. 
• Open the lid and lightly mash the pongal with the back of a ladle until it is slightly mushy and creamy. 
• Add more water if the mixture is too thick. It should have the consistency of a porridge.
• Check for salt and add more if needed.

Temper The Pongal

• Heat ghee in a small skillet over medium-high heat.
• Once the ghee is hot, add cumin seeds, asafetida, curry leaves, green chilies, and black peppercorns, and let them crackle for 4-5 seconds. 
• Add cashew nuts and fry until they are slightly browned (1-2 minutes). Keep stirring while frying.
• Pour the tempering over the pongal and mix well. 
• Tip – Save some tempering for garnishing.
• Serve hot with coconut chutney and sambhar.