Dry roast the dal in a pressure cooker until it is slightly fragrant and browned.
Add the rice in the pressure cooker and wash the dal and rice.
Add water, ginger and salt and pressure cook till done. I cooked for one whistle on high heat and then 2 whistles on low heat.
Remove the pressure cooker from heat and let the pressure release.
Slightly mash the pongal with the back of a ladle until it is slightly mushy and creamy.
Add more water if required.
Heat ghee in a pan.
Once the ghee is hot, add cumin seeds, heeng, curry leaves, green chilli and peppercorns and let them crackle for a few seconds.
Add cashew nuts and fry until they are slightly browned.
Pour the tempering over the pongal.
Mix and simmer for a minute.
Serve hot with coconut chutney and sambhar.
This Pongal taste best when prepared fresh. Make the quantity only for one meal.Use any small grain rice to make Pongal. Seeraga Samba rice is traditionally used in South Indian homes but even Sona Masuri will do.In case you have more, add some water to it before refrigerating. The pongal with become thicker when refrigerated and adding some water to it will take care of the consistency.Some people make very thick Pongal. If you like that consistency, then use little less water as mentioned below. I like my Pongal consistency a little flowy hence used 3 cups of water.You can add vegetables like peas, carrots etch to make this Pongal healthier.Adding ghee is very important otherwise the Pongal with turn pasty.