Instant Pot Venpongal (Ghee Pongal)

Though this recipe a common among all south Indians it would be a favorite breakfast for many people. There will be a slight variation in taste because of the proportion of moongdal added to it. Here am adding 1/4 cup of dal to rice with more ghee that gives you the taste of pongal made in temples. Check out my other pongal recipes.....
INSTANT POT KUTHIRAIVALI KARUVEPPIILLAI PONGAL
INSTANT POT BUCKWHEAT VEGETABLE PONGAL
VEGETABLE RAVA PONGAL
BRAHMI LEAVES MILLET PONGAL
BAMBOO RICE DRUMSTICK LEAVES PONGAL

Cooking time: 12 mins

Serving: 2-3

Ingredients:

Sonamasoori rice - 1 cup (160 ml)
Yellow moongdal - 1/4 cup (roasted, measured in 160 ml)
Cumin seeds - 2 tspn
Peppercorns - 1 tspn
Ginger - 1 inch (chopped)
Curry leaves - few
Cashews - 10
Asafoetida - 1/4 tspn
Oil - 1 tbsn
Ghee - 4 tbsn
Salt to taste

Method:

1. Grab all the ingredients. Wash and soak the rice, dal together for 1 hr.

2. Add the soaked rice, dal mixture in the pot. Add salt, 4 1/2 cups of water. Mix well.

3. Close the lid. Press the manual or pressure cook mode for 12 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

4. Heat a pan. Add oil and ghee. Add cashews. When it gets golden brown add cumin seeds and peppercorns, ginger, curry leaves, asafoetida.

5. Add this to the rice mixture. Mix well so that the rice gets mashed with the seasoning well.

6. Yummy ghee pongal is ready to serve. Serve it with coconut chutney or sambar.

Notes:

You can do it completely in ghee to get even rich taste but the quantity I mentioned will be perfect.