Pressure cook the broken wheat and dhal along with chopped spinach, asafeotida, salt, half the quantity of cuminseeds, pepper, curryleaves in nearly 4 cups of water (adjust according to the quality / size of your broken wheat) for about 3 to 4 whistles or until it becomes soft.
After it is done, give it a quick mix.
Take another pan, add oil as well as ghee; temper with remaining cumin seeds, pepper, curry leaves, chopped ginger and chopped green chillies. Pour it over the broken wheat, dhal mixture and mix thoroughly.
Serve hot.
The best accompaniment for this pongal is Coconut Chutney and Sambar.
Note:
You may add cashew nuts while tempering, though purely optional. Diabetic and those who want to have a low fat diet can avoid ghee.
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