Firstly, add  cracked wheat and moong dal to a wide vessel

Wash and soak them with 1 + 1/2 water for 15 minutes

Add ghee to the pressure cooker

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

Sauté till Cashew starts to change color

Add  cumin seeds and mix well

When the cashew turns brown and the cumin seeds splutter, add ginger. Mix well and turn off the stove

Finally, add asafoetida and give a good mix. transfer  the tempering  to a small bowl

Add soaked cracked wheat and dal, and mix well

Furthermore, add ghee and saute  for a minute

Add water and mix well

Bring to a frothy boil. Make sure nothing is stuck to the pan

Furthermore, drizzle two drops of  sesame oil

Close the cooker and pressure cook for 4 whistles. Simmer on low flame for 2 mins; turn off the stove

After natural pressure release

Open the open and mash the Pongal

Add required salt and 1 cup of hot water; mix well

Furthermore, add the roasted ingredients and mix well

Cook for 3 minutes or until Pongal comes together

Finally, add asafoetida; mix well and turn off the stove