Ingredients:

• Raw Rice 1 Cup
• Moong Dal 1/4 Cup
• Black Pepper corns
• Cumin Powder 1 Tbsp
• Ginger 1 inch
• Cashew for garnishing
• Milk 1/2 cup
• Curry leaves
• Ghee 2 Tbsp
• Salt

Method:

• Wash rice and dal together. Add water, salt, and milk.
• Pressure cook over a slow flame for 7 minutes after the first whistle.
• Once pressure drops, open cooker and mash the rice with a ladle, while hot.
• Coarsely crush peppercorns and cumin seeds. This is only to release their flavors.
• Crush or grate ginger.
• Heat oil and ghee in a pan. Roast cashews and keep aside.
• In the same oil, add peppercorns, cumin, ginger and curry leaves.
• Add it to the pongal and mix well. Check for salt. pour in ½ cup hot water and mix well.
• Cook for a few minutes.
• Garnishing with cashew nuts.