Heat a pan with ghee, cumin seeds followed by curry leaves. Saute a while, when the cumin sizzle include cashews and slit green chillies. Conitnue sauteing and then include split green gram lentils.
When the lentils turn little aromatic, add chopped veggies followed by a cup of water and turmeric powder. Keep it covered and cook till the vegetables and lentils turn soft.
Meanwhile coarsely grind cumin and black pepper in a mixer. You can even use mortar and pestle to crush them.
Next add the cooked rice to the pan in which veggies are cooked. Add one more cup of water, crushed cumin plus pepper, grated coconut and salt. Combine everything well and cook everything comes together.
Delicious vegetable pongal is ready to serve.