• Dry roast the moong dal on low flame until aromatic.
  

Thinai Sweet Pongal In Mealthy / Instant Pot

• Wash millet and dal once or twice in running water. Drain water used for washing.
• Add 2 c water to this.
  
• Add water to the inner pot. Place a trivet. Now, place the pan with the millet and dal on the trivet.
  
• Close the Mealthy/ Instant Pot. Set valve to Sealing.
  
• Switch on the Mealthy and choose Pressure cook mode. If you are using Instant Pot, then choose Manual mode.
  
• Set timer to 11 mins and pressure to LOW.
• When cooking is complete, wait for pressure to be released naturally.
• When cooked, open and mash the dal and millet well. Set aside.
  
• Heat a pan with ghee.
• Add the powdered cardamom, cashews and coconut bits and fry on medium flame until cashews turn a light golden brown.
  
• Turn flame to the lowest possible.
• Now add jaggery, edible camphor and 1/4 c water. Mix well.
  
• Simmer this mixture on medium flame till it begins to bubble cheerfully and the syrup thickens slightly.
  
• There is no need for any string consistency in this jaggery syrup.
• When the syrup is done, add the cooked and mashed millet dal mixture. Turn the flame to low.
  
• Mix well, making sure that the syrup is well incorporated into the millet mixture.
  
• Simmer for 2 mins on low flame.
• Add 1 tbsp ghee just before switching off the flame. Mix well.
  
• Serve hot.