Dry roast yellow lentil/moong daal in a pan for 2-3 minutes(This step is optional but I prefer doing this )
Soak rice and lentil in enough wtaer for 15 minutes.
Heat 2 tsp of ghee in a pressure cooker and add 1/2 tsp cumin,5 curry leaves and then add the soaked rice and lentil mix.
Stir for a minute and then add about 4 cups of water in it.
Add salt and mix it and then pressure cook for 3-4 whistles on medium heat.
Let the pressure come down then open the cooker and give it a stir .(can add some hot water to adjust the consistency )
Heat ghee in a small pan and add cumin and cashew nuts and let it turn to a golden colour then add pepper corns ,curry leaves ,ginger and asafoetida.
Now add the tempering in the pongal and mix.
Serve hot with a tsp of ghee poured on top of it.
Serving suggestions- serve with coconut chutney ,ghotsu, sambhar or yogurt.