Dry roast the moong dal till it smells (do not over roast or let the colour change to Brown). Take it off the flame and wash the rice along with the dal. Add the rice and dal along with cumin seeds, Asafoetida, salt and chopped ginger into a pressure cooker.
Add 3.25 cups of water and let this mix cook on a high flame until 6-7 whistles are attained. Once the pressure comes down, mix the cooked dal rice. Add little hot water if it is too thick.
To make the tempering, heat ghee. Add the ingredients mentioned under "tempering". Let them splutter and mix this to the cooked pongal.
To make the chutney, heat ghee in a wok, add the mustard seeds, dry red chilli, curry leaves followed by the chopped ginger and garlic.
Once they smell,add the chopped tomatoes and salt. Cook on a low flame until it is mushy.
Then add the powdered masalas, mix and cook till the chutney leaves oil. Add little water is required. Serve with the hot pongal.
