Wash the split moon dal and rice separately until the water runs clear.

Heat a large pressure cooker on medium flame. Add the washed moong dal and roast it for about a minute (Without browning it) until it gets little fragrant.

Next add in the washed rice and measure the water and add it to the pressure cooker.

Add salt and pressure cook for about 3 whistles on medium flame and turn off the flame.

Once the pressure is released, open the cooker and mash it down a bit with the back of your spoon or ladle. If you find it too thick, add 1/4 cup boiling water and mix it.

Check for salt, if it needs a little adjust by adding little.

Take a small kadai, add the oil and ghee and heat it on medium flame.

Once the ghee and oil is hot enough, add black pepper, it will froth and splutter (move away and be careful), reduce the flame to low, add the cumin seeds, chopped ginger, curry leaves, asafoetida and switch off the flame.

Let the added items to ghee infuse its flavor into the ghee. Pour the Thalippu or tadka over the prepared pongal and mix it in well.

To serve, rub some ghee on the inside of a bowl, add some prepared pongal to it and turn it upside down on a serving plate and remove the bowl to get a perfect shape as we get in the restaurants.

Serve the pongal with Brinjal Gothu and coconut chutney and enjoy.