Soak moong dal and Kuthiraivali Millet; set it aside (I soaked in hot water for 30 minutes)
Add ghee to the pressure cooker, saute Kuthiraivali Millet and soaked moong dal for 2 mins
Pressure cook Kuthiraivali Millet and moong dal, along with chopped ginger and salt in 3 cups of water for 3 whistles. Switch off and Keep it aside
Add ghee to the pan, when it is hot add Cumin seeds, peppercorns, ginger, asofetida, curry leaves and hing. Once it splutters, add this seasoning to the cooked pongal and mix well
Garnish with some roasted cashew before serving. Serve hot with any chutney/sambar