1.5CupsCoconut MilkFull fat. You can also use Dairy milk or water
1TablespoonGheeMake your own Ghee; additional ghee to serve; Use Coconut Oil for Vegans
1/4TeaspoonTurmeric Powder
2TablespoonGrated CoconutFresh (Save half for garnishing)
2TablespoonJaggeryMore, if you prefer it sweeter
1/2TeaspoonCardamomFreshly powdered
6-10StrandsSaffron
1TablespoonCashew NutsHalved or quartered; skip for nut allergies
1TablespoonRaisins
Instructions
Turn Instant Pot on Sauté mode. Dry roast split yellow mung dal (without oil) until it turns light brown and loses its raw smell - 5 minutes approximately. Do not let it turn brown.
Add coconut milk. Pressure cook in Instant Pot for 8 minutes under High-Pressure (if your IP has the Rice option, then turn on that option. It cooks under low pressure for 12 minutes), or cook on an open flame stirring occasionally until rice and lentils are fully cooked.
Meanwhile, heat ghee in a small pan. Roast cashew nut and raisins until nuts are lightly browned and the raisins puff up.
Powder cardamom seeds using a small coffee grinder, or use a mortar and pestle
Allow the IP to release pressure on its own. Open the lid and mix well. The consistency should be softly mush but not runny. If it is too dry, add a little more dairy or coconut milk. Taste and add jaggery if you prefer it to be sweeter.