In a pressure cooker, take the yellow moong dal and rice, dry roast for 5 mins, till the dal and rice is slightly changed in colour and well roasted. Wash for a couple of times, measure water and let it soak for 20 mins.

Add salt and turmeric powder, cumin seeds, peppercorns, cover with a lid and pressure cook for 3 whistles.

Once the pressure falls down, remove the lid. Put the cooker on low flame, add milk and gently mix with a ladle for the milk to get absorbed well. This takes about 3 to 4 mins in low flame and can be done while you are getting the tempering done.

In a small pan, heat with ghee, add all the tempering ingredients, saute well. Add this to the simmering Ven Pongal.