Wash brown rice well and soak in water for 2-3 hours. Make sure you have all your ingredients in one place for easy access.
Set Instant Pot on 'sauté' mode and add 1 tablespoon ghee. Once the 'hot' sign comes up, add soaked brown rice, mung lentils and sauté for 2 to 3 minutes.
Add 3 cups of water, mix well, put the lid on and turn IP to pressure cook mode on manual for 35 minutes. Once done open the lid and let it sit for a couple of minutes.
Set a pan on medium flame, add a half tablespoon of ghee, wait until it is heated and add chopped ginger, peppercorns, curry leaves, cashew nuts and cumin seeds. Roast till cashews are slightly brown and turn off the flame.
Add sauteed ingredients to the pressure cooked lentils/rice and mix well and serve hot.
Notes
Pongal is typically served with sambar and coconut chutney but it also goes great with tomato chutney, or a tamarind-onion based stew called Hunase Gojju.*Use organic ingredients wherever possible