First, wash rice and toor dal

Transfer to the cooker

furthermore add water, turmeric powder, and sesame oil

pressure cook for 5 whistles and simmer for 1 minute; do natural pressure release

add required salt; mix well

furthermore, add water;  Mix and Mash well

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

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