Rinse and soak the brown rice for 1 hour. Drain water and keep aside.
Lightly roast the dry moong dal for 4-5 minutes until aromatic. Do not brown it.
In a pressure cooker, take the drained rice, roasted moong dal with 3.5 cups of water. Pressure cook for 2 whistles and then cook on sim for 15 minutes.
Meanwhile, in a heavy bottomed pan, place the grated jaggery along with 3-4 tbsp of water until you get a melted liquid jaggery.
Once the cooker has cooled, add the cooked dal-rice to the melted jaggery, adding some more water if required and bring this to a simmer, adding 1 tbsp ghee to it at this stage.
Crush the pods of the green cardamom and add it to the simmering pongal.
Heat the remaining ghee in a small pan or a tadka ladle, add the raisins and chopped nuts and stir until the raisins puff up and the almonds are golden brown.
Remove the pongal into a serving bowl and add the raisins and almonds as a garnish.
