Dry roast moong dal till golden brown.Transfer to pressure cooker, then Rinse the millet well,drain water and add it to cooker.
Add water and pressure cook for 3-4 whistles in medium flame.Switch off.
Once pressure releases, mash up rice and dal well with a laddle.It will look goey at this stage but will start to thicken with time.Now get ready with the tempering items...Heat oil in a pan - add the items listed under ' temper' let it splutter.
Add the tempered items to the pongal,add required salt mix well.Fry cashews in ghee till golden brown.
Add fried cashews to the pongal.Give a quick stir , I added little more salt as it was too less when I tasted it .
Serve hot with a drizzle of ghee on top along with chutney and sambar.
I recommend serving hot / warm else it will become dry as with any pongal.
Drizzle ghee, garnish with cashews while serving to give the pongal a more appealing look 🙂
If you don't like whole pepper corns then crush it coarsely and then add it.