Add oil to the inner pot and press saute.
As the oil heats up, add cashews and saute until they turn golden brown.
Follow up with mustard seeds, cumin seeds and stir for about 30 seconds.
Add curry leaves, chilies, ginger, turmeric, black pepper, and cook for another 30 seconds.
Add washed rice, yellow moong dal, salt, and water. Stir well and close the lid.
Turn the steam release handle to sealing position and Press pressure cooking option and set the time for 7 minutes. (high pressure)
When time is up open the lid using 10 min NR
That's it. Spicy Pongal is ready to be devoured. Serve warm with a side of coconut or tamarind chutney.