Khara pongal, hotel style ghee pongal

Khara pongal or ghee pongal made in restaurant/ hotel style with whole black pepper, cumin, green chilli, ginger and cashew nuts. Flavoured with asafoetida and curry leaves.
http://www.rakskitchen.net/2017/11/kh...
Khara pongal recipe
Ingredients
Raw rice (I used sona masuri) – 3/4 cup

Moong dal – 1/4 cup

Water – 4 cups (refer notes)

Turmeric – 1/4 tsp

Salt – As needed

Ghee – as needed

To temper
Ghee – 2 tbsp

Black pepper – 1 tsp

Cumin seeds – 1 tsp heaped

Ginger, finely chopped – 1 tbsp

Green chilli – 2

Cashew nuts – 8

Asafoetida – 1/8 tsp

Curry leaves – 1 sprig

Method
Heat a pressure cooker with ghee. Pop black pepper and in low flame, add cumin, cashew nuts, green chilli, ginger, curry leaves, asafoetida in order.
Roast well. Add washed rice and dal and roast for a minute.
Add water, salt and turmeric.
Bring to boil. Close the lid and pressure cook for just 1 whistle in medium flame.
Let the pressure release by itself and open the cooker immediately to mash it well.
Notes
Keep a cup of hot water ready while you open the cooker in case you need to loosen up. But first make sure to mash the pongal when its hot.
You can add ghee and vanaspati or oil equally.
Adding ginger, cashewnuts add a good flavour along with asafoetida