In a pot, heat 1 tablespoon of ghee. Add dal and roast for a few minutes until golden.

Add rice and 5 cups of water. Bring to a boil. Reduce to a high simmer and cook for 20 minutes, until rice and dal is tender and most of the water is absorbed. It should be a soft and creamy consistency. If it is too dry, add a little more water.

In a skillet, heat 1 tablespoon of ghee. Add cashews and fry for 1-2 minutes, until golden. Add cumin seed, black pepper and ginger. Fry for 1 minute. Add curry leaves and fry for 1 more minute.

Add to pongal and stir to combine. Add salt and stir to combine.