Preparation Time: 5 mins
Cook Time: 20 mins
Ready In: 25 mins
Yields : 4 Servings.
- Soak rice and moong dal for 20 mins and pressure cook it for 4 whistles with 5 cups of water.
- Heat ghee in the pan and roast cashews till they turn golden colour.
- Remove the cashews from pan. Add cumin seeds, curry leaves, asafoetida powder, shredded ginger and pepper corns. Fry it till ginger raw smell goes off.Add it to pongal. Add salt and roasted cashews to the pongal and mix it well.