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

Saute till Cashew starts to change color

Add  cumin seeds and mix well

When cashew turns brown and cumin seeds splitter; 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 to 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