Rice - 1 cup
Green Gram dal / Moon dal - 1/4 cup
Grated Jaggery - 2 Cups
Wash the rice and dal well and pressure cook it with extra water to become little mushy.
In a pan, heat 1 cup of water and add the grated jaggery.
When it boils well, add the rice-dal mixture into it and mix well. Kindle till the whole mixture becomes semi solid.
Fry cashwes in ghee and add
Switch off heat
Add cardomom powder
Do not let the pongal solidify too much as anyway it will become so when it is cooled.