Divya's Sakkura Pongal

1 c. sona masonry rice
1/4 c. moong dal
4.5 c. water

Cook in instant pot for 12 mins manual pressure.  QR after 10 mins, or NPR if you have time.

Combine jaggery powder and water in a pot.  Cook over med-low flame until fully dissolved and hot. There will still be some solids, so strain the jaggery syrup using a tea strainer. Discard the solids.

In a small skillet, melt 3-4 Tb. ghee, then add a handful of cashews.  Stir until the cashews occasionally until they start to turn color.  Add a handful of raisins and turn the flame off.

Once the instant pot has been opened, stir and mash the rice with a spoon/spatula.  Mix the jaggery syrup in, and add a dash of salt.  Stir in the ghee cashew mixture and a sprinkle of cardamom powder.

Instant Pot Black Eyed Peas Stew

2 cans black eyed peas, drained and rinsed
1 small onion
2 Tsp minced garlic
2 tomatoes, chopped
1 tsp cumin seeds
1 tsp garam masala
1/4 tsp chili powder (optional)
1/4 tsp paprika
1/2 tsp turmeric
1/2 tsp salt
greens- cilantro or spinach
lemon juice

Heat oil and add cumin seeds. When they smell fragrant, add onion and saute until translucent.  Add garlic and fry for a minute.  Add tomatoes.  Once tomatoes start to break down, add spices and saute until raw smell disappears.  Add 3c. water and set IP to manual 5 mins.  Once cooked, stir in lemon juice and greens (cilantro or spinach)

I served it as a stew over quinoa, and it got a thumbs up from the fam.