- Dry roast moong dal till golden brown. Fry rice a little wash both, add 5 cups water, and salt.
- Pressure cook for 3 to 4 whistles.
- Heat ghee in a kadhai, add finely chopped ginger, cashews, pepper whole, jeera and curry leaves and pour into pongal when cashews turn golden brown.
- Mix well for uniform taste and serve hot with chutney.
TIP you can add crushed pepper in place of whole pepper.
for chutney: grind together all ingredients with little water.mix and serve.you can add a tadka of mustard seeds in one teaspoon of oil