Wash and soak millet and dhal for 30 minutes.
In a pan heat water.
When it comes to boil, add the millet dhal mix and add salt to taste.
Keep on stirring at regular intervals until 90% of the water is absorbed by the millet.
In a separate pan, heat ghee and add pepper and cashew.
When they turn slightly brown, add in cumin.
And then add curry leaves and pour it on the pongal.
Give a nice stir and cover with an aluminium foil.
Cover with lid on top and reduce flame to low.
Cook for 10 more minutes and remove from flame.
Let the pongal set for 10 more minutes.
Remove foil and sere it hot with sambar, chutney and vada.
