Raw Rice :1 cup
Toor Dal :1/4 cup
Ghee : 3 tbsp
Ginger : 1 small piece Grated
Pepper : 1 Tbsp.(Slightly Crushed)
Jeerakam :1 Tbsp.(Slightly Crushed)
Cashewnut :10 /12
Salt To Taste.
Add Rice ,Dal to the cooker .Add Adequate water usually 3 per cup of rice since pongal is a little fluffier add 1/2 cup more and for dal 3/4 cup .Cook it in the cooker .
Open after steam stops ,add salt .
Slightly fry the ginger ,pepper and Jeerakam in ghee add to the cooker .
Roast the cashew in ghee and add it .
Add the rest of the ghee (Adds Flavour and taste to the pongal ) .
Serve hot dripping with ghee With Chutnetey and Sambhar .