Instant Pot Pongal

White Rice - 1/2 cup (I used Chinigura / Gobindabhog)
Yellow Mung Dal - 1/2 cup
Water - 4 cups
Ghee - 2 tbsp
Cumin Seeds - 1 tsp
Asafoetida - a pinch
Curry Leaves - a few
Whole Black Peppercorns - 10
Green Chili - a few, finely chopped
Ginger - 1 inch, grated
Turmeric - 1/4 tsp
Salt

Optional Tempering - Dried red chili, a few curry leaves, cashew nuts in ghee

Start the instant pot in saute mode.

Add ghee and then all the spices - cumin, asafetida, curry leaves, peppercorns, green chili and ginger.

Saute for a couple of minutes till the ginger begins to brown.

Add the washed rice and mung dal and 4 cups of water.

Cook on manual pressure cook for 3 minutes.

Release pressure after 10 minutes. Serve hot or you can add an additional tempering of red chili, curry leaves and cashew nuts in ghee over the pongal.