Raw rice - 1 cup
Green gram dhal - 1/3 cup
Ghee - 2 Tblsp
Black pepper - 1½ tsps
Cumin seeds - 1 tsp
Salt - as required
Water - 5 cups
Broken cashewnuts - 1 Tblsp
Finely cut ginger- 1 Tblsp (optional)
Curry leaves - few
Milk - 1/2 cup
Wash rice and dhal together and pour five cups of water.
Pressure cook for 10 minutes. After removing the lid, add salt, curry leaves, ginger with half a cup of milk.
Fry cashewnuts, pepper and cumin seeds in ghee. Pour over pongal, mix well and serve steaming hot with ghee on top.
Note: Reduce the volume of water if you are cooking directly in pressure cooker.
Reduce flame after keeping the weight. Do not soak rice before cooking.