Dry roast moong dal until slightly browned, set aside with raw rice. You can soak rice and dal for 30 mins. Pressure cook rice and moong dal with 4 cups of water for 3-4 whistles until mushy.
Meanwhile you can get ready with the next set of ingredients. First add little ghee and fry the cashews, set aside. In the same kadai add oil and the ingredients under ‘to temper’ and fry for 2 mins.
Add hing and salt, give a quick stir. Once the pressure releases, open and add the tempered items, cashews to the cooked pongal. Mix well, add ghee finally.
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