Roast the moong dal in a teaspoon of ghee until golden (optional). Roasting gives a unique flavor.
Wash the millet and add it to the roasted dal.
Pressure cook with 2 cups water for 3 to 4 whistles. You can do it directly in a small pressure cooker like me or in a separate container kept inside the cooker.
Once done, add powdered jaggery and mix well.
If you feel your jaggery has impurities, make syrup by adding water just to immerse the jaggery and melt it, filter to remove impurities and add the syrup. Add to the cooked millet.
Fry cashew nut, clove, cardamom in ghee and add cashew, clove to the pongal.
Add ghee, powdered cardamom, edible camphor if adding and keep mixing for 3 to 4 minutes. Switch off flame.