Dry roast dal till they begin to smell nice.
Wash and cook dal and rice with 2 cups of water and salt till soft. adjust the water as needed.
Let the water evaporate and the rice reach a mushy and creamy stage. Add salt and stir.
Heat a pan with ghee, add cashews and fry till golden, set aside, add ginger and fry till it turns aromatic, add cumin and pepper corn, allow them to splutter, add turmeric and hing.
Add this to the pongali, mix and simmer for a minutes. Off the stove.
Serve Veg Pongal with chutney or sambar.