1 cup Raw rice
1/4 cup Split Moong Dal
Salt to taste
4 cup water or as required
A pinch asefetida
1 teaspoon cumin seeds
10-12 Black pepper
10-12 Cashew nuts
10-12 curry leaves
1 teaspoon Ginger, grated
4-5 tablespoon Clarified Butter
Dry roast rice and moong dal in a wok . This step is purely optional.
Wash rice and dal together in running water three to four times till the water is clear.
Add 4 cups of water and salt in it and transfer the whole contents in pressure cooker. Cook for 3-4 whistles.
Heat clarified butter in a pan , add peppercorn ,ginger , cumin seeds , asefetida and curry leaves followed by cashew nuts . Stir for 5-6 seconds and remove from heat.
Open the lid of pressure cooker when all the steam evaporates.Pour the tempering over the cooked pongal and mix well.
Serve hot with chutney .
Serve-4. Cooking time -25 minutes
Note: You may add a pinch of turmeric powder for yellow color.