Dry roast moong dal in low flame until you get a nice aroma. Make sure you don’t burn it.
Add it to the raw rice. Wash well and add 7 cups of water.
Cook this in a pressure cooker for 5 whistles. Set aside and let the pressure settle.
Coarsely crush cumin seeds and pepper.
In a pan, heat 3 teaspoons ghee. Roast the cashews.
Once the cashews turn slightly brown, add in the ground cumin and pepper.
Roast briefly and add a pinch of asafoetida.
Add in the grated ginger and green chilli. Add the curry leaves.
Open the cooker once the pressure has settled.
Add in the tempered mix to the cooked rice and dhal. Mix briefly.
Add in 3 tablespoons ghee and give it a good mix.
Your tasty Ven Pongal / Khara Pongal is ready!