Add ½ cup dal to a pot or pressure cooker. (If you prefer to rinse the lentils before roasting, follow my step by step photo instructions in the post).

Dry roast on a low to medium flame till it begin to smell nice & aromatic. Do not brown or discolor the moong dal. This step is optional however pongal gets a real aroma from the roasted dal.

Add ½ cup rice to the roasted dal. Wash them at least three times. Drain the water completely. Pour 3¼ to 3½ cups water. Add ½ teaspoon salt. Cook the rice & dal to a soft texture.

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.

To cook in pot: You can also cook the rice & dal in a pot until soft & mushy. Add more water if needed as it cooks.

Open the cooker when the pressure drops. If you prefer, you can mash up the cooked rice & dal a bit to get creamy consistency. It should be mushy and soggy.

If it is too dry, add some boiling water to bring it to a consistency you like. Boil It for a few minutes. It should not be very runny or dry. Add more salt if needed and stir.

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

To the same pan, add ¾ teaspoon cumin seeds & ½ teaspoon crushed pepper. When the seeds splutter, lower the heat, add slit green chili (optional) & ginger. Saute for 30 seconds.

Add curry leaves. Saute well until the tempering turns aromatic & curry leaves turn crisp. Then add hing. We also add a pinch of turmeric & it is optional.

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

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

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

When they splutter, add ginger, curry leaves, green chili (optional) and hing. Saute for 30 seconds.

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

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

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

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

Stir and taste test. Add more salt if needed. If the consistency is too thick, pour some hot water & give a good mix. Garnish ven pongal with more hot ghee and fried cashews. If you want you may temper it once more but I have not felt the need.