Turn on the Instant Pot in Saute mode. Add ghee to the pot and temper the cumin seeds. When they splutter, add ginger paste, and crushed peppercorns. Saute for 30 seconds.
Add the moong dal and the raw rice grains to the instant pot.
Add milk, water, and salt. Give it a stir and hit cancel. Close the lid. Select Manual/Pressure mode and cook for 8 minutes. Release pressure naturally.
Open the lid and do a taste test. Add another cup of water mixed with milk along with salt (if needed) and mash it all well when it's still hot.
Fry cashews and whole peppercorns in ghee till they turn light golden and pour it over the Pongal.
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