Wash the rice And mung daal together in a deep pan. keep it one side.

Grate the ginger ,chop the green chilli into small pieces, wash and tear curry leaves to realise the aroma of curry leaves. keep it ready on side.

switch on the flame into medium heat put the pan with rice and mung daal adding water and salt .keep the pan lid half open .cook until rice been fully cooked .may take 20 to 25 minutes roughly.

Heat the deep pan in medium flame .once the pan is heated  add in olive oil and ghee. Add curry leaves, pepper cloves, green chilli, cashew nuts, ginger paste, black  pepper powder, asafoetida powder. mix well fry until cashew nuts are golden brown in colour. switch off the flame.

add all together into cooking rice, mung daal mix well.

Pongal is best when the rice, mung daal cooked nice and soft that the reason we will add extra water to this dish. Check the rice and mung dal fully cooked and giving you loving aroma.

Switch the off the flame.

Now take small sauce pan heat it in medium flame add one teaspoon of ghee add in few cashew nuts, few curry leaves pinch of cumin seeds. switch of the flame .garnish to cooked rice and mung daal for extra wow look.

Enjoy hot Pongal with tangy home made tomato panchadi (chutney)That you can find from my recipes .

Have it hot .my kids and husband enjoys eating Pongal  with  adding bit  of ghee for extra yummy taste.