Preparation of Rice and Dal:

In a heavy-bottomed pan, roast the yellow moong dal until it turns aromatic and lightly golden. This step enhances the flavour of the dal.
Wash the roasted moong dal and raw rice together until the water runs clear.
Soak the rice and dal mixture for about 30 minutes.
Drain the water.

Cooking the Rice and Dal Mixture:

In a pressure cooker, add the 1.5 litres of water.
Add the soaked rice and dal mixture.
Add salt, turmeric powder, and asafoetida.
Close the pressure cooker and cook for 6 whistles.
After the pressure naturally releases, open the cooker and transfer the cooked rice and dal mixture to a hot box (to keep it warm).

Seasoning:

In a kadai or a heavy-bottomed pan, heat 2 tbsp of oil and 1 tbsp of ghee.
Once the oil and ghee are hot, add the jeera (cumin seeds). Allow them to crackle.
Add the pepper corns and sauté until they splutter.
Add the finely chopped ginger and sauté until aromatic.
Add this seasoning to the rice and dal mixture in the hot box. Mix well to combine.

Final Tadka (Tempering):

In the same kadai, heat the remaining 3 tbsp of ghee.
Add the cashews and roast until they turn golden brown.
Add the curry leaves and sauté for a few seconds.
Add this tadka to the Pongal in the hot box. Mix well.

Serving:

Serve the Ven Pongal hot with coconut chutney, sambar, and/or tomato onion chutney.
Enjoy your delicious and comforting Ven Pongal!