Soak the rice and dal in enough water for 10 minutes.(optional)
Add oil to the inner pot and press saute.
3 tablespoon vegan ghee
As the oil heats on saute mode, add cumin seeds, and stir for about 30 seconds.
2 teaspoon cumin seeds
Add curry leaves, ginger, turmeric, and black pepper, and cook for another 30 seconds.
1 strand curry leaves, 1 tablespoon ginger grated, ¼ teaspoon turmeric powder, 3 teaspoon crushed black pepper
Add washed and drained rice, yellow moong dal, salt, and six cups of water. Stir well, close the lid and bring to a sealing position. (check above for step by step pictures)
1 cup sona masoori rice, 1 cup yellow moong dal, Salt to taste
Press the manual and cook for 8 minutes on high pressure.
Let the pressure release naturally, and then open the lid.
Add dry roasted cashew nuts and two teaspoons of vegan ghee(extra if you desired) to the cooked rice. You could also temper the cashews with vegan butter or vegan ghee.
2 tablespoon roasted cashews
Mix well and serve hot with coconut chutney or sambar. Try this Instant pot Pongal recipe today!