Ven Pongal / Khara Pongal - traditional breakfast or tiffin in South India.

Rice- 1 cup 

yellow moong dal - 1 cup ( you can use 1/2red gram and 1/2 cup yellow dal)

Water - 4 cups 

black pepper corns - 20 seeds

ginger - chopped 2 tbsp

coconut - chopped 2 tbsp ( optional)

turmeric - 1/4 tsp

ghee - 4 tbsp ( 2tbsp + 2 tbsp)

Oil - 2 tsp

cashew - 2 tbsp.

mustard - 1/2 tsp

cumin seeds - 1tsp

green chilies - 5 slit

curry leaves - 10 -15

Asafoetida / hing - 1/4 tsp

Salt - to taste

Method:
1. Plugin Instant pot
2. Add rice, dal, peppercorns, coconut, ginger, salt, and water
3  Close the lid, turn on pressure/manual mode, and select 7 mins and vent should be sealed
4. Let it release naturally for 10 mins, Once done switch off the instant pot and open the lid
5. Add 2tbsp ghee and mix with rice
6. Now add onion and fry till golden brown

7. Now do the tadka. tempering - Heat 2tbsp ghee and oil in a pan, add cashew, mustard seeds, cumin seeds, green chilis, curry leaves, asafoetida, and fry till cashews are light brown.

8. Now add the above tadka to the cooked rice dal mix.

9. Add little water if you feel the rice is dry.

Note: you can do # 2, 3 steps in the pressure cooker for 3 whistles.