Millet Pongal (Thinai Pongal)

1. (optional) Switch on the saute mode on your Instant pot and add the moong dal to it. Roast it until nice and fragrant for a couple of minutes. Remove it.
2. Add the moong dal, millet to a bowl or strainer and wash them well.
3. Start instant pot in sauté mode and heat ghee in it. Add cumin seeds, black peppercorns, asafoetida, curry leaves, and cashews.
4. Saute till the cashews are lightly roasted. Take out half of the tempering and reserve for later. Add green chili and ginger.
5. When the ginger turns golden brown, add millet and moong dal. Saute for 2-3 minutes.
6. Add water and salt. Close the lid with the vent in the sealing position. Change the instant pot setting to rice mode, which defaults to low pressure cooking for 12 minutes.
7. When the instant pot beeps, let the pressure release naturally for 10 minutes, then manually release the remaining pressure (10 minute NPR).
8. Open the instant pot and serve pongal. Give it a good mix. Top with reserved tempering with roasted cashews. Enjoy hot with sambar and chutney!

Traditional Stovetop Method

1. Follow the steps to roast the dal and then rinse millet and dal with water.
2. Pressure cook the dal and millets along with the water for 3-4 whistles on medium-high flame. After the pressure is released, check consistency and add more water if needed.
3. In a pan on stovetop, prepare the tempering. Heat ghee, then add cumin seeds, black pepper, asafoetida, curry leaves, cashews and roast till the cashews are lightly browned. Then add green chili and ginger. When the ginger turns golden brown, the tempering is ready.
4. Pour the tempering on top of the cooked dal and millet. Mix and simmer for 1-2 minutes. Pongal is ready to enjoy with sambar and chutney.