Pongal- Breakfast specialty from Tamil Nadu

There are lots of recipes floating around for pongal and I have lots of recipes for the same. But here is one of the fool proof recipes. My Aunt makes the best of Pongals ever but, I don't have her here with me. So, i will have to make do with what I have...which is, a perfect recipe! Probably all aunts have the same recipe :)
Makes for 2 people. I have served this with coconut chutney.
I have also kept this for as naivedyam for Pongal/Lohri.

Ingredients:
Raw Rice: 1 cup
Moong Dal: 1/4 cup
Ghee: 3 tbsp
Water: 6 cups
Salt: According to taste
Turmeric powder: 1/8 tsp

Tempering:
Cumin seeds: 1 tsp
Curry Leaves: 1 string
Ginger: 1/2 inch, finely chopped
cashew nuts: broker, a few

Method:
Heat 1 tbsp of ghee in a big pan (enough and more to contain 6 cups of water). Wash the rice and moong dal and fry for about 3-5 minutes, stir constantly. Now add the salt, turmeric and stir again. Add 6 cups of water (I use hot water to save time) and cook the rice. By the time the 6 cups of water is gone, pongal would have have been over-cooked (just the way its supposed to be). Make sure to stir the rice once in a while (once in 5 minutes). You can also pressure cook this. If you are pressure cooking, It shoudnt take more than 20 minutes on medium flame.

Switch off the stove. In another small tadka pan, heat the remaining ghee and add one by one the ingredients in "tempering". After a minute, add these to the rice and mix well.