Ven pongal or khara pongal is a popular breakfast in Tamil Nadu prepared with rice and yellow split moong lentils. It is served with sambar and coconut chutney.
Dry roast moong dal and rice separately until it is hot to touch. Do not over fry it.
Fry cashew nuts in a tsp of ghee and keep it aside.
Mix both rice and dal, wash and pressure cook adding salt, 2 1/2 - 3 cups of water for 4-5 whistles.(I used old rice, so added 3 cups of water).
The rice has to be cooked in such a way that it should be mushy.
Open the cooker, once the pressure subsides. Mash the rice and dal well, when it is hot.
Heat oil + ghee, add pepper, cumin seeds, saute for a few seconds, then add finely chopped ginger, curry leaves, saute for 2-3 seconds and pour it over the rice + dal mix.
Add fried cashew nuts and mix everything well.
Alternatively you can add rice+dal mix to the seasoning as I have done and mix well on low flame for 2 minutes.
Turn off the heat and serve hot with sambar or gothsu or coconut chutney.