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Millet Pongal Recipe
How to make Millet PongalImage by Avomexicano
Pongal is a staple dish in every south-Indian household. This recipe is made using foxtail millet and yellow moong dal and is topped with a crackling tadka. It is super nutritious and makes for a wholesome breakfast or lunch meal.
- Total Cook Time 25 mins
- Prep Time 10 mins
- Cook Time 15 mins
- Recipe Servings2
- Easy
Ingredients of Millet Pongal
- 1/2 cup Foxtail Millet
- 1/2 cup Yellow Moong Dal
- 4 cups Water
- 2 tbsp Avocado Oil
- 1 tsp Cumin
- 1/2 tsp Whole Black Pepper
- 1 tsp Chopped Ginger
- 1 sprig of Curry Leaves
- 9-10 Cashew Nuts
- 1/8 tsp Hing
- For Tadka:
- 2 tbsp Avocadoil
- 1 tsp Cumin
- 5-6 Curry Leaves
- 5-6 Cashew Nuts
How to Make Millet Pongal
HideShow Media1.
Soak the millet and dal overnight in water or for 5-6 hours. In a pressure cooker, add the avocado oil.
2.
Once the oil heats, add cumin and black pepper, sauté for a few seconds. Once spluttered, add the hing, curry leaves and chopped ginger.
3.
Saute till the cashews are light golden brown. Rinse the soaked millet and dal.
4.
Add the rinsed dal & millet in the cooker and sauté for 2 mins till aromatic. Close the lid, and pressure cook on medium flame or until 4-5 whistles.
5.
Let the pressure, once done. Once the pressure is released open the lid and mix the pongal well.
6.
For the tadka, in a small tadka pan heat the avocadoil, add cumin, curry leaves and cashews.
7.
Add the tadka on top of the pongal. The pongal is ready to serve with chutney!
8.
Tip: You can use kodo or proso millet as well or even short grain rice.