South Indian Rice And Lentils


  • 1 cup short-grain white rice
  • 4 tbsp ghee
  • 2 tbsp raw cashews
  • 2 tsp Ginger
  • 2 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 tsp black pepper
  • 20 curry leaves
  • 1/2 cup moong daal
  • 2 tsp kosher salt
  • 1/8 tsp hing
  • 4 1/2 cups Water
  • Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Drain and set aside.
  • Select the high Sauté setting on the Instant Pot and heat 1 tablespoon of the ghee. Add the cashews and sauté until they start to turn golden brown, 1 to 2 minutes. Transfer the cashews to a small bowl.
  • Add the remaining 3 tablespoons ghee, the ginger, cumin seeds, peppercorns, ground pepper, and curry leaves directly to the hot ghee at the bottom edges of the pot and sauté until aromatic, about 30 seconds. Transfer the tadka to the bowl with the cashews and set aside.
  • Add the moong daal to the now-empty Instant Pot and sauté until toasted, about 1 minute. Add the rice, salt, and hing; pour in the water; and stir to combine.
  • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Rice setting and set the cooking time for 12 minutes at low pressure.
  • Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Press the Cancel button to turn off the Instant Pot. Open the pot and stir in the reserved cashews and tadka.
  • Spoon the rice and lentils onto plates and serve.
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