Over medium heat, in the pressure cooker pan, add vegetable oil, black pepper, cumin seeds, green chili, asafoetida, curry leaves, and crushed ginger.
Then add water, salt, rice, and moong dal.
Close the lid of the cooker and seal the vent.
Cook in high flame till the first whistle and another 10 minutes in low heat(or cook it according to your regular cooking time of your pressure cooker).
Wait for 10 minutes until the pressure to release naturally.
Open the lid and gently mash with a ladle. And serve hot with chutney.
Notes
Serve along with sambar, brinjal kothsu, coconut chutney. I find it tastes delicious with mango pickle.
Actually, it is a breakfast recipe, we prefer to have for dinner as well.
For the consistency add a little more water accordingly to reach the desired consistency.