Wash the moong dal and add 1 cup of water to this. Add ¼ tsp of turmeric powder and a pinch of asafoetida to this.
Pressure cook this for 3-4 whistles and keep aside.
Wash the poha and drain the water. Keep aside.
In a mixie jar add things to grind. Add the pepper, cumin, coconut, ginger and few curry leaves.
Just pulse this twice into a coarse powder.
In a pan add ghee and oil.
Add the mustard seeds, cumin seeds, urad dal, chana dal, curry leaves, asafoetida red chili and cashew nuts.
Let the mustard splutter and the dals and nuts turn golden brown.
Add the coarsely ground mixture now.
Saute this for a minute.
Add the cooked moong dal to this now.
Add ½ cup water to adjust the consistency.
Mix well and let this cook for 2 minutes.
Now add in the washed poha.
Add ¼ cup of water to adjust the consistency.
Now add the salt and mix well.
Let this cook for 3-4 minutes.
Aval Ven Pongal is ready.
Serve this hot with any chutney or gotsu of your choice.