Wash rice and split
green grams together in a colander.
Heat ghee in a
pressure cooker, add ginger and asafoetida and saute for ½ minute. Add 4 cups of water, mix and bring the mixture to a boil. Add rice, split green gram and salt, mix well, cover the cooker with its lid and cook under pressure cook on medium heat till 4 whistles are given out.
Open the lid when the
pressure reduces completely and lightly mash the mixture with a masher.
To make the
tempering, heat ghee in a small non-stick pan, add peppercorns and saute for ½ minute. Add cashewnuts and saute till the nuts turn a light golden. Add cumin seeds, curry leaves and asafetida. Mix well and add the tempering to the pongal and mix well again.