In a bowl add rice and moong dal, wash together and soak for 10 minutes. Once done, drain water and set aside.

In a pressure cooker boil water (for 1 cup rice 3 cups of water) along with required salt and crushed ginger.

Add soaked rice, moong dal, and add little ghee, pressure cook for 3 whistles. Once done mash it with a spatula.

Meanwhile, In a small pan heat ghee, add cashew nuts and roast till golden color and add roasted cashews with Pongal.

Heat oil in a pan add pepper, jeera, and curry leaves allow it to crackle.

Once done, add asafoetida.

Add the pepper, jeera mixture with pongal, and combine everything well.

Serve hot with ghee.