1 cup Raw rice 1/2 cup Milk 1/3 cup Moong dhal 1 1/2 tsp whole black pepper 1 tsp cumin seeds 1/2 inch finely cut Ginger 3-4 Curry leaves 5-6 Cashewnuts 5 cups of Water Salt to taste Ghee.
Wash rice & dhal and pressure cook them together in five cups of water for 3 to 4 whistle. Then add salt, curry leaves & ginger with half cup of milk. Fry cashewnuts , black pepper, & cumin seeds in ghee. Pour this over the rice-dhal mixture Mix well & serve steaming hot with ghee on top.
Note: Add more ghee to make your pongal more tasty & yummy.