Milky VenPongal

I still remember going to temple in the early mornings during Margazhi (December) in my childhood especially for hot Venpongal :-)
Pongal is always been my favourite tiffin.
I made Venpongal recently, I thought I will share my method with you all!!  This is quite quicker and the milk added to the pongal enhances the taste and aroma.......
Ingredieants:
Washed Raw Rice - 2 cups
Washed Moong dal - 1 cup 
Curry Leaves - 10 -12
Butter - 1/2 stick
Whole Pepper - 1 tsp
Powdered Pepper - a pinch
Cumin seeds - 1 tsp
Cashews - 1 tsp
Ginger - chopped finely - 1 tsp
Milk - 3/4 cup (you can use 1/2 cup cream also)
Salt to taste
Water - 8 cups
For tadka:

Ghee - 1 tsp

Pepper - 1 tsp

Curry Leaves - 5

Cumin seeds - 1/2 tsp

Hing - a pinch

Cashews - 1/2 tsp

Ginger - chopped finely - 1/2 tsp

Method:
Take a vessel and add all the above under Ingredients.

Pressure cook for 6 whistles.
Heat ghee and add curry leaves, hing, pepper, cumin seeds, cashews, ginger. 

Once they are roasted, add them to the cooked Pongal. Yummmmyyyy!!!

Serve hot with chutney and Sambar.