Turn on the Instant Pot in Sauté mode and heat the ghee. Add cumin seeds and let them splutter for a few seconds. Stir in the ginger paste and crushed black pepper, then sauté briefly until aromatic.

Add the moong dal to the pot and sauté for a minute so it lightly toasts and absorbs the flavors of the spices and ghee.

Now add the raw rice and mix everything well until the rice and dal are evenly coated with the tempered spices.

Pour in the milk, water, and salt. Give everything a good stir, then press Cancel. Close the lid and cook on Manual/Pressure Cook mode for 8 minutes. Allow the pressure to release naturally for the best soft and creamy Ven Pongal texture.

Open the lid and gently mash the cooked rice and dal mixture while it’s still hot to create the signature soft, porridge-like consistency. Add warm water as needed to loosen the Pongal and adjust the salt if required.

In a small tadka pan, fry the cashews and whole black peppercorns in ghee until golden and fragrant. Pour the tempering over the hot Pongal and gently mix before serving.