Wash and clean rice and moong dal. Soak them for 20 mins.
Pressure cook these together by adding salt for 3 whistles. 1 in high and 2 in low. And let it release naturally
When cooker open, mash the rice and moong dal with the back of a label
Heat ghee in a pan add broken red chili and let it change its color. Then add hing to it and saute. Now add zeera, curry leaves and saute again.
Now add pepper corn and saute. At last add cashew and saute and switch off the gas.
Add this tempering ti the cooked rice and moong dal.
Taste the pongal add more salt if needed
If its felt very thick then 1/2cup of hit water can be added to adjust the consistency