Heat a pan and fry moong dal till it changes colour. Switch off the flame and then add rice and fry.

If you take one glass rice, in the same glass take half glass of moong dal.

When moong dal n rice cools down, clean it with water.

Then in a cooker,,pressure cook moong dal and rice adding six glasses of water till five whistles. Take the same glass for measurement. If you want you can add little bit of pepper and jeera and a spoon of ghee to the rice. And little bit of salt. It's optional. We don't add in our house when we cook.

Let the rice n dal cool down.

Heat a thick bottom pan. Roast jeera and Kali mirch. Then make a fine powder of it n keep it aside.

In the same pan heat ghee..Add little jeera and hing. Then add green chillies, ginger and curry leaves. Then add the cashew nuts. Fry it for a minute. Then add the cooked rice and dal. Add salt as per taste. Add the jeera and pepper powder. Mix it well.

Here, add water accordingly. It tastes good if it is semi liquid. If you feel the rice is thick, add hot water and cook. Cook it for five minutes. Your Pongal is ready to serve.

It can e served with chutney and curd.