Wash rice and dal together. An optional step is to roast the moong dal for extra flavour.
Heat a small cooker with a teaspoon of ghee. Fry ginger and asafoetida for few seconds.
Add 5 cups of water, bring to boil.
Add the washed rice, dal, salt and pressure cook for 4 whistles in medium flame.
Wait until pressure gets released naturally, after that open and mash.
Temper with the items given under the table.
First add ghee, when hot add pepper and let it start splutter and then switch off the flame.
Add cashews and fry till it starts golden and lastly add jeera.
After that curry leaves and asafoetida. Mix in the heat and then add it to pongal and mix well.