Ven Pongal Recipe

Clean the rice and moong dal thoroughly to remove excess starch.
Soak the rice and moong dal for 30 minutes. Then drain the water and set aside.
To instant pot or pressure cooker, add ghee, soaked rice & moong dal, water, and salt. Pressure 8 for 8 minutes on instant pot, or 3 whistles on a pressure cooker. Allow the pressure to release on it's own.
Once the rice and moong dal mixture is cooked, stir to combine.
To prepare the tempering, heat ghee in a small pan or kadai on low heat.
Once the ghee is heated, add the cumin seeds, black peppercorn, grated ginger, slits of green chilies, and cashews. Allows the cashews to lightly brown before adding curry leaves and asafoetida. Stir and quickly remove from heat.
Add the tempering to the rice and moog dal mixture, and stir to combine. Then finish with a heaping spoonful of ghee.
Serve immediately and enjoy warm!