Select the high Saute setting on the Instant Pot and heat 1 tablespoon of the ghee. Add the cashews and sauce until they start to turn golden brown, 1 to 2 minutes. Transfer the cashews to a small bowl.
In a blender or food processor blend coconut, roasted chana daal, cumin seeds, green chiles, ginger and cilantro with 1/4 cup of water. Make a smooth paste, add more water as needed
Heat oil, add 1mustard seeds and allow them to pop. Add hing/asafetida
Pour this hot oil over the blended chutney and mix well before serving
To make Vegan Ven Pongal, substitute neutral vegetable oil or coconut oil for the ghee