• Raw rice 1 cup
• Split munng dal 1/2 cup
• Salt
• Ghee 1-2 cup
• Curry leaves 4 twigs
• Whole peppercorns 1-2 tsp
• Cumin seeds 1-2 tsp
• Ginger 4″, grated
• Cashew nuts 10-15

Method:

1. 1. In a pressure pan add few spoons of ghee. Add 3 cups of water. Add rice and dal to it. Add salt too. Pressure cook till 6 whistles.
2. 2. Run again few spoons of ghee and mix well this pongal.
3. 3. In a pan heat remaining ghee. Add pepper, cumin, ginger, cashew nuts and curry leaves. Fry them crisply.
4. 4. Run this seasoning to the pongal. Mix well.
5. Serve hot with eggplant gothsu, tomato chutney and plain sambar.