It would help if you soak the dal overnight. I simply roasted it and pressure cooked. That made it crunchy and not soft. Else otherwise the taste was simply superb.
Moth Dal, Moong Dal Ven Pongal
Moth Dal – 1/4 cup
Moong Dal – 1/4 cup
Rice – 1/4 cup
Salt to taste
Crushed Wholepepper – 1/2 tsp
Cumin seeds – 1/2 tsp
Ghee – 2 tsp
Oil – 1 tsp
How to make the Ven pongal.
Soak the moth dal overnight. Drain and keep it aside.
Dry roast the moong dal and take the moth dal, moong dal and rice. Pressure cook for 3 whistles.
Once the pressure falls, heat a pan with oil and ghee, add whole peppercorn, cumin seeds, curry leaves and cashews.
When the cashews are roasted, pout this on the cooked pongal.
Serve as prasadam.
The Sundal offered was Boiled Ground nuts.