Fixings 

Crude rice - 1 glass

Moong dal/pasi paruppu - 1/4 glass

Water - 4 glasses

Salt - as required

Ginger slashed - 1 tblsp

Asafoetida - 1 squeeze

To temper

Ghee - 2 tblsp

Pepper - 2 tsp

Jeera - 2 tsp

Curry leaves - 1 sprig

Asafoetida - 2 squeezes

Cashews - 6

Technique 

A discretionary step is to cook the moong dal for additional flavor. Wash rice and dal together. Heat a little cooker with a tsp of ghee. Sear ginger and asafoetida for few moments.

Add some water,bring to bubble. Include the washed rice,dal,salt and weight cook for 4 shrieks in medium flame.Wait until weight gets discharged by itself,open & squash.

Season with the things offered under to temper table. Initially include ghee, when hot include pepper and let it begin splutter and after that switch off the fire. Include cashews and sear till it begins brilliant and after that in conclusion include jeera. Include curry leaves and asafoetida in conclusion. Blend in the warmth well and after that add it to pongal and blend well.

 Notes 

On the off chance that the pongal is watery when you open, then you can have a go at keeping it again in stove and blend well until water evaporates.(only if the rice has got cooked,otherwise you can again give 2 shrieks). For the given estimation, the formula will be immaculate, yet at the same time saying these for crisis/inconvenience shooting.

In the event that it is excessively dry/thick then add some milk to convey it to coveted consistency. Once more, the rice ought to have got cooked appropriately.

Verify you dont blaze jeera while fricasseeing, as it changes the entire taste of pongal.

In the event that you need/like pepper flavor, you can include 2 tsps of pepper coarse powder to the pongal in conclusion while blending. It gives an extraordinary flavor and turns more hot.

In the event that you need, you can temper to begin with, then include ginger and washed rice, include water and cook as well. Not that the treating must be done toward the end.

You can include turmeric 1/8 tsp for a 'yellow looking" pongal.

One of my maamis use dalda half for making pongal and it tastes extraordinary, yet its not fitting for wellbeing.