Step 1

Wash millets, moong dal, rice if using in lot of water till they run clear.

Step 2

Soak them for about 2 hours

Step 3

Pressure cook with 1 1/2 cups water for one whistle or cook it in a pot till the millets and brown rice are cooked al dente. If using rice use 1/2 cup more water

Step 4

When the pressure goes off, add warm water to adjust the consistency. If desired mash it.

Step 5

Heat a small pan with ghee or oil, Fry cashews if using and set aside. Add ginger, green chili and fry till you get a nice aroma.

Step 6

Add cumin, pepper corn and curry leaves, fry till the curry leaves turn crisp, add hing.

Step 7

Pour the cooked pongal to the seasoning and mix. Garnish with cashews.

Step 8

Serve hot with any chutney