Wash and Soak the dal and millet for 20 Minutes.
Pressure cook the millet and dal with double the amount of water.
I kept for 3 Whistles.
In a small pan heat ghee and temper with mustard, curry leaves, jeera and pepper (Crused).
Optionally you can add bit of shredded ginger.
Also roast the cashews in the ghee.
Once the pressure is down add the tempered spices and roasted cashews, to the pongal and stir well and serve hot.