In a kadai, add ghee and oil given under tempering, do not skimp on the oil and ghee quantities, this ensures a soft and fluffy pongal.
When the oil is heated, add cumin seeds, chopped chili, ginger and curry leaves. To this add cashew nuts and saute.
When the nuts are about to turn golden brown, add freshly pounded pepper powder and the pressure cooked dal to this and mix well. Add 1.5 cups of water to this. Add salt and mix well.
When the dal mix comes to a boil , reduce the flame, add the roasted rava to this slowly and mix. I used a whisk finally to whisk it all together without any lumps.
Add the remaining ½ cup water, cover and cook in a medium flame, for 5 minutes. The rava will absorb all the liquid and will cook soft.
Remove the cover, add the ghee and oil given under ingredients, mix well. Serve it warm with chutney and sambar.