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Wash and Soak millets and yellow moong dal together for 15 - 20 minutes.
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Meanwhile get ready with the other ingredients.
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Pressure cook the millet and dal with 3 cups of water for three hisses.
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In a Pan / kadai , add 1 tbsp ghee.
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When its hot temper mustard seeds then add whole pepper / cumin seeds (if using), grated ginger, green chili , optional hing and curry leaves.
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Saute for few minutes say 5 minutes in medium flame finally add roasted cumin powder (if using) and salt.
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Add everything to the cooked pongal.
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Now In the same pan add remaining ghee, fry the cashews till golden brown and add it to pongal.
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Mix them all together adjust salt and serve hot with Sambar, Coconut Chutney and Vada. That's the classic combo :-)
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Also I have added Avara Kottai / Beans Stir Fry, yielded from my backyard garden in last summer and kept in freezer till use.