Ingredients 1 cup rice 1 cup moong dal (yellow lentil) 4 tablespoon ghee 1 teaspoon cumin seeds 1 tablespoon black pepper 1 teaspoon turmeric powder 10-12 cashew 1 inch ginger grated or 1 teaspoon ginger paste 10-12 curry leaves 1-2 green chili finely chopped or as per taste Salt to taste ¼ cup desiccated coconut 6 cups water
Set Instant Pot in saute mode and add moong dal. Dry roast for one minute. Set it aside. Next, add 3 tablespoons of ghee. Add cumin seeds and pepper. Let it splutter. Add cashew and fry until it is lightly golden.
Add curry leaves, ginger, and green chili. Fry for one minute and then deglaze the pot.
Add the rice, dal, turmeric powder, and salt.
Add 6 cups of water and mix well.
Set the Instant Pot in pressure cook mode for 8 minutes. Do a natural release of pressure for 10 minutes, then do a quick release.
Add desiccated coconut and ghee. Mix well and serve.
Serve hot. Add melted ghee at the time of serving.