Wash the rice and dal 2-3 times and then soak in sufficient water preferably overnight. Drain and keep aside for 10 minutes.
Heat 1 tbsp. ghee in a pan and saute the drained rice and dal for 2 minutes. Now add water and salt and pressure cook for 5-6 whistles on a low flame. Let it cool down before you open the lid.
Heat the oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves. urad dal, chana dal, peppercorns, ginger, asafoetida and the cashew nuts. Saute for a few seconds and then switch off the flame.
Pour this tempering over the prepared pongal along with ghee. Serve with coconut chutney.
