Turn instant pot to sauté mode.
Add 2 tsp of oil and one tbsp of ghee and wait a minute until the ghee is fully melted.
Add the optional cashew pieces and wait for them to turn a light golden color. This will go by very quickly, so be careful not to burn them. With a slotted spoon, remove the cashew pieces from the oil and set aside.
Add the cumin seeds to the instant pot.
Next, add fresh ground pepper. Be generous with the pepper, as it is the only spice in this dish. The pepper and cumin should be fragrant by now in the hot oil and ghee mixture.
Add the turmeric and hing next.
Add the curry leaves, which will splutter as they hit the heat.
Add the moong dal and stir for 30 seconds until it turns fragrant and begins to turn golden brown.
Add the rice and saute for another 30 seconds until everything is mixed together.
Next, add 3 cups of water and the salt. I usually start with 1/2 tsp of salt and adjust the salt at the end. Basically this recipe calls for equal quantities of dal and rice. And three times the total quantity of dal and rice for water.
Switch the instant pot to pressure cook mode on high and cook for 12 minutes
Let the pressure drop on its own.
Uncover the instant pot and stir the cooked pongal when the pressure has dropped.
The pongal should be cooked through but not yet a porridge consistency. Switch the pot to sauté mode.
Adding 1/2 cup of water at a time and the rest of the ghee, continue to stir and cook for another 3-5 minutes until the Pongal has a fluffy and soft porridge consistency. Turn the heat off. Top with the reserved roasted cashew pieces.
Serve hot with extra ghee and a simple tomato gojju and potato chips, or any of the sides listed in the notes.
For a special sweet treat, take a second helping and add ghee, a tsp of brown sugar, and optionally, a tsp of fresh grated coconut.