1 Cup of Raw Rice
1/2 cup of moong dal
1/4 cup of Fried cashews
1 tbspn of cumin seeds
1/2 tbspn of Pepper corns
1 piece Ginger finely chopped
1 cup of Butter/Ghee
Salt to taste
water - 5 cups
Wash the rice and moong dal. Mix them together and cook them in Rice cooker with required amount of water.
After it is done, in a pan add ghee and fry the curry leaves, ginger, pepper corn and Cumin seeds.
Add this to the cooked mixture and mix well. Now fry the cashew in ghee and mix it well.
Add the required amount of salt in 1/4 cup of water.Wait till the salt is dissolved. Mix this salt water to the cooked mixture and ta da! Pongal is ready! Serve hot.
You can also do pongal in another way. In a pressure cooker, add some ghee/butter and fry all the ingredients except rice and moong dal. Now add the rice and moong dal along with required amount of water and salt. Pressure cook it for 6 to 7 hisses. Serve hot!
P.S: Do not open the pressure cooker immediately. Wait for the pressure to be released and then you can open it.
Pongal goes well with coconut chutney or eggplant gotsu (a gravy) or even with sugar.