Dry roast moong daal. Add it to rice and wash properly. Add salt and green chilli. Add eight times more water than rice and daal. Close it and cook until three whistles.

Let it cool on it's own. Take all tadka ingredients in a dish. In a pan take ghee. Add mustard seeds, cumin, cashews, curry leaves and peppercorns. Once mustard crackles add turmeric. Saute it.

Add this tadka to pongal. Mix it nicely. Enjoy this heavenly delicious pongal with coconut chutney..