Once the pressure subsides, open the cooker and mash the dal and rice nicely when it is hot and keep it aside. Check for salt, if needed, add and mix it well.
Slightly crush half of pepper and jeera – or grind half of it in the blender just for a second. You can even add peppercorns and cumin seeds as such but I personally prefer to crush half of it slightly and add the remaining as such for more flavor.
Heat ghee + oil in a pan/kadai, add finely chopped ginger, pepper + jeera, saute for a few minutes, then add curry leaves and saute for a few more seconds.
Serve hot with sambar or coconut chutney.
SAMBAR FOR PONGAL
Check step by step recipe for Khara Pongal/ven ponga here.