Ingredients
To make Pongal:
1 1/2 cup rice, washed and dried
1/2 cup mung dal (green gram dal), roasted 
till it turns color
1  tsp cumin seeds, crushed finely
1 1/2 tablespoon peppercorns, ground to a 
coarse powder either using a pepper mill or coffee grinder
A medium piece ginger, crushed 
A pinch of turmeric
Salt to taste
4 cups water
A  sprig of curry leaves
1 tablespoon cashewnuts

To make coconut chutney:
1/2 coconut shredded
1 tsp urad dal
1 tsp channa dal
7 green chillies
1 red chilli
1/2 tsp methi seeds
2 tsps of thick tamarind juice
A pinch of hing
1 sprig curry leaves
1/2 tsp mustard

Method
To make Pongal:
Heat some oil and add the cumin, pepper, cashewnuts, 
ginger and curry leaves.
Fry for about a minute till the seasoning is done and 
then add the turmeric.
Fry for 1/2 minute and add the rice and mung dal.
Fry for another few minutes.
Add salt to taste.
Transfer contents into a microwaveable covered dish 
and add 5 cups of water. 
Microwave it covered on high heat for 15-18 minutes 
till done.
Heat when hot with coconut chutney.

To make coconut chutney:
Heat some oil and fry the following one by one:
methi
curry leaves
green chillies
red chilli
hing
urad dal
channa dal
mustard

Blend together all these ingredients with the 
coconut and tamarind juice and set aside.
Add salt to taste.
Adjust the water content.