In a pressure cooker, heat oil. Add jeera and whole black pepper. Once jeera is golden brown, add asafoetida. After a few secs, add washed curry leaves along with finely chopped ginger.
In a bowl, add the rice and moong dal, wash and set aside. Add the rice-dal mixture to the cooker. Stir fry for 3-4 mins on low flame. This helps in cooking the rice and moong dal to a mush. Add 3 cups of water and add salt required. Mix well.
Bring the water to boil. Set the flame on medium and pressure cook it for atleast 4-5 whistles on medium flame. Wait until the pressure is released from the cooker before opening the lid of the cooker. Mix well and make sure its mushy.
Serve hot with chutney/sambar of your choice. Add a teaspoon of ghee on top to enhance the taste.
Optionally, adding green chilli helps enhance the spiciness of the Pongal.
To make it spicier without using green chillies and ginger, slightly crush the black pepper.
I use very limited amount of oil for making this pongal, as it’s cooked in pressure cooker. Adding a teaspoon of oil/ghee on top enhances the taste.