Procedure
1. Wash the grits and daal and keep it aside.
2. In a pressure cooker add 1 tablespoon of ghee and oil.
3. Once it gets hot add the cumin seeds, ginger, pepper powder and hing.
4. Then add the grits and daal and fry it for 2 minutes.
5. Now pour 7 cups of water and close the pressure cooker with its lid.
6. Once the steam starts coming, put the weight and leave it for 4 whistles, switch off the stove and remove the pressure cooker from the stove.
7. Let it cool for 15-20 minutes, then you will be able to remove the weight from the pressure cooker. Now add the required amount of salt and the remaining 1 tablespoon of ghee and combine it well. Grits pongal is ready. Enjoy it with your favorite chutney or sambar.

My Notes
1. Usually in pongal, whole peppercorns are added. Since I have a toddler at home, I used pepper powder instead.
2. I get fresh ginger in bulk here. To store it, I peel the ginger and cut into small pieces and store it in a ziploc bag in the freezer. Whenever I want ginger I take one piece and grate it using a lemon zester. The gratings are so fine and paste like.