Rinse moong dal and drain the water. Pressure cook it with 1/2 cup water in a 2-3 liters capacity stainless steel (or aluminum) pressure cooker over low flame for 3-whistles.

Let it cool until pressure releases naturally. Open the lid and keep aside until required.

Meanwhile, heat 1-tablespoon ghee in a non-stick (or heavy based) pan or kadai over low flame. Add semolina and roast it until you smell nice aroma and it turns light brown, stir constantly to prevent burning. Once done, transfer to a plate. (Make sure that it is roasted properly, otherwise pongal will turn sticky.)

Heat remaining 2-tablespoons ghee in the same pan over medium flame. Add cumin seeds and black peppercorns, sauté for 20-30 seconds. Add grated ginger and curry leaves, sauté for 20-30 seconds.

Add 1¼ cups water and salt and bring it to boil.

When water starts to boil, reduce flame to low and gently add roasted rava with constant stirring using spatula.

Stir well for 2-3 minutes to avoid lump formation.

Add cooked moong dal.

Mix well and cook over low flame until mixture turns thick and water is absorbed. Stir in between occasionally to avoid burning at the bottom surface.

Turn off flame. Transfer it to serving bowl and garnish with fried cashew nuts.