Wash and soak 100 grams of moong dal in water for 30 minutes. Drain the water and set aside.
In a pan, dry roast 200 grams of sooji (semolina) on low flame until it turns slightly golden and aromatic. Remove from the pan and set aside.
In the same pan, heat 2 tablespoons of ghee. Add 1 teaspoon of cumin seeds, 1 teaspoon of black peppercorns, and a pinch of asafoetida (hing). Sauté for a minute until the spices release their aroma.
Add the soaked and drained moong dal to the pan and sauté for 2-3 minutes.
Add 500 ml of water to the pan and bring it to a boil. Cook the moong dal until it is soft and well-cooked.
Add the roasted sooji to the cooked moong dal, stirring continuously to avoid lumps. Cook for 5-7 minutes until the sooji absorbs the water and the mixture thickens.
Add salt to taste and mix well. Cook for another 2-3 minutes.
In a separate pan, heat 1 tablespoon of ghee and add 10-12 cashews. Fry until golden brown. Add the fried cashews to the Rava Pongal and mix well.
Serve the Rava Pongal hot with coconut chutney or sambar.