Wash rice and moong dal well; soak them in hot water (I soaked in hot water for 30 minutes) and set it aside
Add ghee to the pressure cooker, sauté rice and moong dal for 1 min in low flame
Furthermore add 1 cup + 1/4 cup of water and mix well; turn on the stove in medium flame and cook
Mix well and let it boil. After the water turns frothy boil mix well and make sure rice/ dal are not stick to the cooker
Pressure cook for 4-5 whistles, turn down the flame to low and keep for 15 seconds and turn off the stove
In a small tadka pan add ghee and let it turn warm
Add cashew and sauté for 30 seconds
Furthermore add pepper, curry leaves, cumin seeds and let them splutter
Finally add ginger and mix well; turn off the stove and transfer the tadka into a small cup
After the pressure release naturally mash the Pongal well with a ladle
Add 1 cup of warm water and mix well
Cook the Pongal on medium heat
Add required salt, ghee and cook the Pongal 2-3 minutes or until the Pongal comes together. Pongal thickens overtime so turn off the stove before it turns too thick