Pressure cook the rice and moong dhal with water.
Mash it well.
Now add the required qauntity of salt for the recipe.
In a pan add Ghee. Once it melts, add the cumin seeds. Fry it until golden brown.
Then add the black peppercorns. Let it fry well.
Chop the cashews and fry slowly. When it turns brown, add the curry leaves, ginger and asafoetida.
Add this into the rice and dhal mixture.Mix everything well.
The authentic tamilnadu ven pongal is ready to serve.
If you want it to be more rich, add two more tablespoons of ghee and mix well.
Serve it hot with chutney and sambar.