Add 1 tbsp of ghee and roast the yellow moong dal in the pressure cooker until nice and golden.

Now add the washed raw rice and mix well and add the milk and water. Cook for about 5 whistles and let the presure release naturally.

While you wait for pressure to subside, powder the jaggery. If using jaggery cubes, melt them with 1/2 cup water, until no lumps remain.

Now open the pressure cooker and add the powdered or melted jaggery to it and let it simmer for about 5 minutes. If at this stage the pongal is too thick, add 1/2 to 1 cup hot water as needed to dilute it. If too thin, let it simmer for more time until it thickens. Remember, the pongal will thicken some more when cooled.

Add the crushed cardamom or powdered cardamom and 1 tbsp of ghee to it and mix well.

Now heat a small pan with a tbsp of ghee and when it becomes hot, add the cashews, raisins and roast them until the cashews turn golden. Add them to the pongal and mix well.

Notes:Adjust the consistency of the ponagl by adding hot water to it as needed. The pongal will thicken as it cools.

It will tastes very good even if it is cooked with just water and no milk.

Some people like to add a tiny pinch of edible camphor for some flavor. If using camphor, add it at the end, while adding the cashews and raisins and mix well.

If you are cooking the rice and dal in an open pot, cook them with lots of water/ milk until they are well cooked and mushy. Proceed with the temperings and other steps as mentioned above.