Wash rice and daal and drain.
In a kadai put ½ tab spn ghee and add ½ of the pepper & jeera, all the green chililies, and ginger.
Add the rice and daal and roast them all together till you get the aroma of roasted rice and daal. Make sure that the rice/daal do not turn brown.
Transfer the mixture to a pressure cooker add 3 cups of water and the milk, add salt, close the cooker and cook the mixture for 12-15 mts in slow fire after the first whistle.
Once the pressure is released mash the cooked daal rice mixture together (homogenize it and not make a paste of it).The pongal base is ready.
In the kadai put 1/2” tab spn ghee and fry the Pepper, jeera, mustard seed, heeng, curry leaves, cashew nuts and raisins and pour this over the cooked pongal and mix well.
In case the pongal is too tight add a little boiled & cooled (to room temp) milk. If you like you may add couple of spoons more of ghee also.
Serve it hot with coconut chutney or gotsu