In a heavy bottom pan, add varagu arisi and moong dal and roast them until they turns golden brown.
Once roasted, let it rest for 5 minutes, then take them in a container that fits the pressure cooker. Add milk and water , mix well and pressure cook it for 4-5 whistles. I always prefer to use Pot in pot method while pressure cooking, as it avoids spilling or splutters while cooking.
Once pressure cooked, let the pressure release on its own.
In a heavy bottom pan, heat ghee, when it is hot, splutter mustard seeds, curry leaves, cashewnuts, and ginger. Let the cashewnuts turn golden brown.
Finally add the cumin seeds to the tempering and immediately add the cooked millets and lentils mix. Add ¼ cup of water to the vessel, wash it and add it to the pan.
To this now add salt and pepper powder. Mix well. Let this sit on the stove until it becomes saucy. Do not cook it until dry. It will take 10 minutes for it becomes saucy
Pongal tends to become dry as it rests. So make sure you remove the pongal when it is saucy, not watery, not dry, just saucy.
Remove it from heat and serve it warm with chutney and sambar.