Soak daal and rice separately. Crush black pepper roughly (I used black pepper powder instead).
For best results, make the Pongal directly in cooker.
Heat oil in cooker, add mustard seeds, cumin seeds and when they start popping, add curry leaves, crushed black pepper, green chilies. Fry for a minute. Add onion and fry till they turn brownish.
Drain water off the daal and add it to the onions and fry for a minute.
Now drain off the water from the rice and add it to the mixture and fry for few seconds.
Add 8 cups of water (for 1 cup rice, 8 cups of water should be added.
When I took above picture, I used just 6 cups of water to make it slightly thicker, but usually I prefer using 8 cups).
Add coconut, chopped coriander and salt.
Close the lid of the cooker and cook for 2 whistles.
The Pongal should be in semi-liquid state when cooked.
Serve hot with HuLi gojju or Mosaru bajji.