First, wash and soak rice and moong dal with enough hot water for 30 minutes

crush pepper and cumin in mortar & pestle to your desired texture

Furthermore add ginger and crush it again

Add rice, dal, water, and ghee; pressure cook for 6 whistles; do natural pressure release

Mash well

Furthermore add water and mix well

Add the required salt, crushed pepper, and ghee; mix well and cook for 3 minutes

Turn off the stove

Add ghee to a pan and heat

When ghee turns hot add cashews and curry leaves; mix well and roast

cashew starts to change color add crushed pepper cumin and ginger

Mix well and cook till cashews turn golden brown

Turn off the stove

Add asafoetida and mix well

Transfer to the Pongal

Mix well and cook for a minute