• Rinse the rice and dal. Wash the rice and yellow moong dal together until the water runs mostly clear. For extra flavor, lightly roast the moong dal in a dry pan before rinsing.
• Prepare the tempering. Heat coconut oil or ghee in a pan. Add cumin seeds, black pepper, chopped ginger, curry leaves, hing (if using) and cashews. Fry until fragrant and the cashews turn golden. (divide this tempering in half, one to use in cooking and one for garnishing)
• If Using Instant Pot: Add the washed rice and moong dal to the tempering. Sauté for a minute. Add water and salt, taste the mixture. Close the lid and set the valve to Sealing. Pressure cook on High for 10 minutes. Allow a 10-minute natural pressure release, then carefully release any remaining pressure.
• Pour the remaining tempering over the cooked rice and dal. Mix well, gently mashing to achieve a creamy consistency. Add a little hot water if needed. Taste, adjust salt, and serve warm.

Stovetop Pressure Cooker Method

• Add rinsed rice, moong dal, water, and salt to a pressure cooker. Cook for about 3–4 whistles over medium heat, depending on your cooker and preferred texture. Allow pressure to release naturally. Prepare the tempering separately, mix it into the cooked rice and dal, and adjust the consistency with hot water.

Cooking Ven Pongal on Stove Top Without Pressure Cooker

• Add rinsed rice, moong dal, water, and salt to a heavy bottom pan. Let the mixture come to boil on medium to high heat. Stir well. Cover, and let it cook for 15-20 minutes on low heat, check intermittently and stir in between to prevent sticking at the bottom. Cook until mixture is soft and tender.
• Pour the tempering over the cooked rice and dal. Mix well, gently mashing to achieve a creamy consistency. Add a little hot water if needed. Taste, adjust salt, and serve warm.