Press SAUTE mode(Normal) on Instant Pot. Add ghee or oil in to the POT.Note:Tastes better with Ghee
Once POT is hot add in the Cumin/Jeera, Black Pepper and Cashewnuts. Saute for 30 secs or till cashew nuts turn light brown in color.
Add the chopped green chillies, ginger ,curry leaves and asafoetida. Saute for another 30 secs.
Next, add the washed dal and rice. Saute well 1-2 minutes till dal turns light brown or till aromatic.
Add water, salt.Mix well.
Close the lid on the pot, and turn valve from VENTING to SEALING position.
Press CANCEL button on Instant Pot.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes.
Wait for NATURAL PRESSURE RELEASE(NPR)(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
Once the pressure has released, open the lid and mix pongal well.Note: If rice is not mushy then select saute mode and add 1 cup of water and cook for 1-2 minutes or till mixture boils.
Pongal is ready, serve with yogurt, raita or tamarind chutney.