add ½ cup rice, ½ cup moong dal and saute for a minute or until it turns aromatic.

further, add 4 cup water and ½ tsp salt. mix well.

cover and pressure cook for 5 whistles on medium flame.

once the pressure settles down, open the cooker and give a good mix.

furthermore, in a pan heat 2 tbsp ghee.

also add 1 tsp cumin, ½ tsp pepper, 1 inch ginger, 2 chilli, 10 cashew and pinch hing.

saute on low flame until cashew turns golden brown.

pour the tempering over cooked rice and dal mixture.

give a good mix, add more ghee if required.

finally, serve ven pongal/khara pongal with coconut chutney and sambar.