Preparation:

• Soak the rice and dal together for 5–6 hours. Drain and rinse.
• Heat 1 tbsp ghee in a pressure cooker and lightly roast the moong dal and rice mix for 2–3 minutes.

Cooking Process:

• Add 3 cups of water and pressure cook the rice-dal mix for 4–5 whistles until soft and mushy.
• Open the cooker once pressure releases and mash lightly with the back of a ladle.
• In a separate pan, heat 1 tbsp ghee. Add cumin seeds, crushed pepper, grated ginger, curry leaves, and cashews.
• Sauté until cashews turn golden. Pour this tempering over the pongal.
• Stir well and simmer for 3–4 minutes. Adjust salt as needed.

Serving Suggestions:

• Serve hot with coconut chutney or brinjal gothsu.
• A dollop of ghee enhances the richness.

Pro Tips:

• Ensure the pongal is creamy – add hot water if it becomes too thick.
• Use freshly crushed pepper for bold flavour.
• You may cook it without pressure cooker by simmering longer with more water.