Wash millet well and soak for 10 mins. Heat a pan and dry roast moong dal over low flame till you get the aroma without letting it change the color.
Place both millet and moong dal in a pressure cooker. Add water, milk, salt, mix well and close the lid.
Pressure cook over medium flame for 2-3 whistles. Switch off stove and let the pressure release by itself.
Crush both pepper corns and cumin seeds coarsely using a mortar and pestle.
Heat a pan with ghee and oil together. Simmer the flame completely. Add crushed pepper corns, cumin seeds, broken cashew nuts and cook for for seconds till they get roasted well. Switch off stove.
Add grated ginger and curry leaves immediately and mix well.
Open the lid of the cooker and pour the tempering over the ven pongal.
Mix well with a spatula for the tempering to get evenly distributed and the pongal should get well mashed and come together in a mass. A wooden spatula will work better.
Serve piping hot with more ghee drizzled on top along with coconut chutney and tiffin Sambar.