Step-by-Step Instructions

1. 1.Prepare Instant Pot

   Clean the Instant Pot inner pot and lid thoroughly, ensuring no lingering spice smells, especially for dessert.

2. 2.Dry Roast Moong Dal

   Turn on the Instant Pot and press the "Sauté" button. Add 1/2 cup split yellow moong dal. Dry roast for about 1 minute until it becomes aromatic and slightly golden brown, stirring continuously. Do not let it brown too much.

3. 3.Dry Roast Rice

   Add 1 cup organic Sona Masoori rice to the Instant Pot with the dal. Sauté for an additional 30 seconds, stirring continuously.

4. 4.Cool and Rinse Grains

   Cancel the "Sauté" mode and let the roasted dal and rice cool down for a minute. Transfer them to a bowl, add water, and rinse 2-3 times until the water runs clear, discarding the starchy water each time.

5. 5.Soak Grains

   Add enough fresh water to the rinsed dal and rice to cover them completely. Soak for 20-30 minutes.

6. 6.Roast Cashews and Raisins

   Turn on the Instant Pot again and press the "Sauté" button. Add 1 tsp ghee (or coconut oil for vegan option).

7. 7.Sauté Cashews

   Add approximately 20 pieces of cashews to the ghee. Roast until they turn golden brown.

8. 8.Sauté Raisins

   Add approximately 20 pieces of raisins to the Instant Pot with the cashews. Sauté for a few seconds until they puff up.

9. 9.Set Aside Roasted Nuts

   Remove the roasted cashews and raisins from the Instant Pot and set aside, reserving some for garnishing later.

10. 10.Add Grains and Water to Instant Pot

    Discard the soaking water from the dal and rice. Add the soaked and rinsed dal and rice to the Instant Pot.

11. 11.Add Measured Water

    Add a total of 4.5 cups of water to the Instant Pot (3 cups for the 1 cup of rice, and 1.5 cups for the 0.5 cup of dal, maintaining a 1:3 grain-to-water ratio).

12. 12.Pressure Cook

    Carefully close the Instant Pot lid and ensure the steam release handle is in the "Sealing" position. Press the "Pressure Cook" button and set the cooking time to 9 minutes on high pressure. Turn off the "Keep Warm" mode.

13. 13.Natural Pressure Release

    Once the cooking cycle is complete, allow the pressure to release naturally (NPR). The float valve will drop when the pressure is fully released.

14. 14.Open Lid and Mash

    Carefully open the lid (it will be hot). Add 1 tbsp ghee to the cooked rice and dal. Mash thoroughly with a spoon or potato masher until a smooth texture is achieved.

15. 15.Add Jaggery and Water

    Add 2 cups of jaggery powder and 1/2 cup of water to the mashed rice and dal.

16. 16.Sauté and Mix Jaggery

    Press the "Sauté" button for 1 minute. Stir continuously to mix the jaggery evenly with the cooked rice and dal until it melts and combines.

17. 17.Cancel Sauté and Add Spices

    Cancel the "Sauté" mode. Add 1/4 tsp cardamom powder, 1/4 tsp clove powder, and 1/4 tsp nutmeg powder. Mix well to incorporate the flavors.

18. 18.Add Remaining Roasted Nuts and Coconut

    Add the remaining roasted cashews and raisins (if any were reserved for mixing). Add 2 tbsp desiccated coconut powder (optional) and mix everything together.

19. 19.Serve and Garnish

    Transfer the Sweet Jaggery Pongal to a serving bowl. Garnish with the reserved roasted cashews and raisins. Serve warm.