In a heavy bottom pan or kadhai, dry roast the unwashed and dry moong dal till light brown and fragrant. This should take 3-4 minutes and needs constant monitoring so that the dal doesn't get burned. Keep aside till cool.

Wash and soak the rice for 30 minutes

Once the dal is completely cool, wash in it running water. Combine the washed dal, rice together and add 5 cups of water to it. Boil it for 2 whistles in a pressure cooker. Once you turn off the heat, wait for the steam to escape naturally before opening the cooker.

In the meanwhile, in a heavy bottom pan or kadhai, melt grated jaggery over low flame. Be careful not to burn the jaggery. Cook it only till it is melted and take off the heat.

Add the melted jaggery, warm milk, cardamom powder to the cooked rice and dal and simmer till it all comes together for about 4-5 minutes

In another small kadhai or pan, heat ghee and roast the dry fruits and coconut till fragrant and brown. Add to the simmering pongal.

Serve warm after ven pongal, vadai and chutney for a happy festive breakfast.