Dry-roast yellow moong dal in a pan until fragrant, wash together with basmati rice.
Pressure cook rice and lentils with water and salt for 5 whistles until very soft and mushy.
Heat ghee in a small pan, roast cashews until golden, then add cumin seeds, whole peppercorns, ginger paste, curry leaves, and asafoetida.
Pour hot ghee tempering over the cooked pongal and mix thoroughly.
Serve hot with coconut chutney and sambar.