Wash and soak thinai (millet) and moong dal for 10 mins, meanwhile grind ginger, cumin seeds and pepper corn to coarse powder, just run mixer for less than 10 secs to get coarse mixture.
Heat 3 Tb ghee in a pressure cook add moong dal and saute for minute on medium flame, add the Millet next and saute for a minute too.
Add whole peppercorns,salt, about 2 cups of water. mix well and pressure cook 4 whistles in medium flame.
Once pongal gets cooked and while we wait for cooker to release pressure, in a small tadka pan heat 1 Tb ghee.
Add asafoetida, curry leaves, ginger-cumin-pepper mixture we prepared and saute until they start to become brown.take off heat and add to the Pongal and mix well
Now sauté the cashews using 1 Tb ghee and until they get golden brown
Garnish the Pongal with cashews and serve hot with sambar and chutney of your choice
