In a pressure cooker, take 2 tbsp of moong dal, ¼ tsp ghee, ¾ cup of waterPressure cook for 6 whistlesafter pressure is released, open the lid, and set it aside for later use.
Making aval sarkarai pongal:
In a pan, take 2 tbsp of ghee, and fry the chashews once it is half done, put the raisins and fry.take it off, and keep it aside for later use.
with the remaining ghee, fry the aval in the medium flame, until it puffs up
once all of the aval puff up well, pour 1 cup of milk and 1 cup of water and mix well
once the milk level shrinks, put the cooked moong dal and mix well
Next, add ¾ cup of jaggery and mix well
at the thick pongal cocnsistency reached, add fried cashews, ¼ tsp of cardamom powder, and 1 tsp of ghee. mix well and turn off the flame