In a saucepan over medium heat, add quinoa, rice, mung dal, a tablespoon of ghee and roast, until aromatic. Transfer the fried ingredient to a bowl, add ½ c oma water plus 4½ c water to the Total water 5cups; Quantitity of water is important. Cook in a pressure cooker until it is completely cooked following the instructions in the manual for operating the cooker..Oma water increases digestive power

This is what gives Pongal its unique taste. Soak asafetida in ¼ cup of boiling water in a bowl and let it dissolve completely. In a saucepan over medium heat, heat a tablespoon of ghee, add cashews, pepper corns and cumin seeds. Let cashews turn golden brown. Add tender curry leaves and green chilies. I have a curry plant; tender leaves are easily available for me. Peppers burst, carefully pour the dissolved asafertida, let the mixture boil;