1 cup Raw rice
¼ cup Moong Dal
1 cup Milk
1 tbsp Pepper corns
1 tbsp Cumin Seeds
10 Curry Leaves
5 tbsp Ghee
Cook rice and dal in a pressure cooker adding 3 cups of water.
Remove the lid and add hot milk to the cooked rice, mix and cook further 5 minutes.
Nicely mash the rice and add curry leaves, salt, ginger and mix well.
Remove and transfer it to the serving bowl.
In a pan heat 1 tbsp ghee and fry the cashwenut, pepper and Cumin seed.
Mix this in the pongal and add the remaining 4 tbsp of ghee.