• Wash and soak the rice and lentils for 10 minutes.
• Drain the water from the soaked rice and lentils.

For Cooking the Rice and Lentils in the Instant Pot.

• Start the instant pot on sauté mode. Once the pot is hot, add drained rice and lentils. Roast them until fragrant.
• Heat up 3 cups of water, and add it to the roasted rice and lentils. Add salt.
• Close the instant pot lid. Make sure the valve is in sealing position.
• Press cancel. Now press Pressure Cook. Set manual pressure on high for 10 minutes. Press start.
• Once the rice and lentils are cooked, let the pressure release naturally.

For Cooking the Rice and Lentils in a Pressure cooker or Pot

• Heat up the pressure cooker or the pot on Medium flame.
• Add drained rice and lentils. Roast them until fragrant.
• Add 3.5 cups of Hot water, and then add salt.
• If you are cooking using the pot, Cook the lentils and rice covered for 8 minutes and then let them cook without the lid for the last 5 minutes.
• If you are using the pressure cooker, cover the pressure cooker lid safely. Cook the rice and lentils for 7-8 whistles, approximately about 10-12 minutes. Let the pressure release naturally.

Prepare the Tempering

• Add ghee to a frying pan.
• Once hot add cumin seeds, asafetida, black peppercorns, cashews and curry leaves.
• Once the cashews are golden brown, add the tempering to the cooked rice and lentils.
• Mix well. Serve hot with sambar and coconut chutney.