Heat ghee in a thick bottomed pan, add moong dal and fry to golden.
Remove from heat
Wash rice and roasted dal in water.
Cook in pressure cooker by adding 2 ½ cups of water, 1 cup milk and little salt.
Once it is completely cooked, mash the contents
Heat ghee in a small fry pan, season with cashew, pepper, cumin, asafetida pwd, curry leaves, grated ginger.
Pour it over mashed pongal, mix well.
Taste and adjust salt
Serve hot with Coconut chutney, Vadai & Sambar.
