Dry roast 1/4 cup moong dal in a pressure until a mild aroma comes and is hot.
When you touch it it should be hot that is enough, no need to check for color change.
Now add 1/2 cup raw rice.
Dry roast for 2 seconds and switch off.
Now transfer it to a strainer, cool down then rinse it well and drain water completely.
Add it to the same pressure cooker along with 3 cups of water and 1/2 teaspoon ghee. Give a quick mix.
Pressure cook for 5-6 whistles.
Let pressure release by itself then open.
Mash rice, dal with a ladle. It should be goey not dry.
Now to a tadka pan add 1 tablespoon oil and 3 tablespoon ghee.
Add 1 teaspoon whole black pepper corns let it splutter. Be at a safe distance as it crackles.
Now add 1 teaspoon cumin seeds let it crackle then add 1 teaspoon ginger finely chopped.
Add cashews and fry until golden then add few curry leaves, a pinch hing and 1 slit green chilli.
Give a quick mix and switch off.
Add salt to taste along with this prepared tadka. You can do this without switching on the flame.
Give a quick mix.
Soft melt in the mouth ghee pongal is ready!