Fry moong dhal in a vessel.

Wash the rice and moong dhal and soak it in water for half an hour.

For 2 cups of rice and moong dhal, add 3 cups of water and cook in a cooker.

When it gets done, add salt to it and mix it well.

In a pan, heat ghee and saute cumin seeds, pepper, kaaya podi curry leaves and cashew nuts.

Add it to cooked rice and keep it in stove for 2 mins and mix it well.

:- Pottu kadalai(roasted chenna) chutney and Coconut chutney are good combinations for Ven Pongal.