Ingredients ½ cup chana dal split Bengal gram ¼ cup rice 1 tablespoon ghee ¾ cup jaggery ½ cup coconut fresh or frozen (see notes) ¼ cup cashew 1 tablespoon raisins ½ teaspoon cardamom powder 4 cups water divided
Grind the coconut into a smooth paste using one cup of water. Set it aside. Heat ghee and add cashew and fry for about one minute. Once cashew begins to get golden, add the raisins. Fry until the raisins puff up. Set everything aside.
Next, add chana dal and rice. Fry for 2 minutes, until the dal is aromatic. Add the ground coconut.
Add 3 cups of water and mix well. Cancel the saute mode and set the IP to pressure cook mode for 10 minutes.
Do a natural release of pressure for 10 minutes, then do a quick release. Lightly mash the rice-dal mixture, taking care not to make it too mushy. Set the Instant Pot back to saute mode. Add the jaggery and mix well. Let the jaggery melt.
Let the IP be on saute mode (low) for 2-3 minutes. Turn off the saute mode and fried cashew and raisins. Mix well and serve warm.