Wash the rice and moong dal.
Now, this washed rice and moong dal to the pressure cooker or the vessel that you can keep inside the pressure cooker and add 1 tbsp of black pepper, few curry leaves, and salt.
Add the water and mix well.
Pressure cook this for at least 4 whistles.
Let the pressure release and carefully open the lid and mash the rice and dal mix.
If you feel the consistency is not soft and mushy, add one more cup of hot water and mix well.
In a separate kadai, heat the ghee and when it melts add the remaining pepper, cumin seeds, cashews, chopped ginger and curry leaves.
Roast for a minute or until the cashews turn light brown. Add it to the cooked rice and dal and mix well.
That’s it. Ven Pongal is ready. Serve hot with chutney or sambar.