Ven pongal(White pongal)

What is a wedding breakfast without pongal-chutney as one of the items?? My father's eternal favourite.
At my place, I sometimes make it for lunch or dinner, light, easy and hearty.

This is how we make it. Pongal increases to many times its original volume. The below measures are for 4-5 people.

Ingredients
Rice 1 cup
Moong dal 1/4 cup
Jeera 2 tsp
Peppercorn 1 1/2 tsp
Curry leaves
Asafoetida a pinch
Cashew broken
Ghee 2 tbsp
Mustard seeds and red chillies (optional)
Salt to taste.
Water 5 cups.

Method

1. Dry roast the jeera and pepper corn. Once they cool, powder them coarsely. Keep aside.
2. Heat a kadai. Dry roast the rice and moong dal. Keep stirring. Dont let it burn. Let it cool once the rice starts curling up. Once its cool, wash thoroughly with water.
3. In a cooker, add the rice and moong dal, 5 cups of water, salt, asafoetida. Cook it for one whistle on high and one more whistle on low.
4. The pongal should be very well cooked.
5. Heat ghee. Add the cashew, curry leaves, pepper-jeera powder, mustard seeds, red chillies.
6. Add it to the cooked pongal and mix well. 

Serve hot with chutney and gotsu.