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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
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 PongalHideShow Media
Soak the millet and dal overnight in water or for 5-6 hours. In a pressure cooker, add the avocado oil.
Once the oil heats, add cumin and black pepper, sauté for a few seconds. Once spluttered, add the hing, curry leaves and chopped ginger.
Saute till the cashews are light golden brown. Rinse the soaked millet and dal.
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.
Let the pressure, once done. Once the pressure is released open the lid and mix the pongal well.
For the tadka, in a small tadka pan heat the avocadoil, add cumin, curry leaves and cashews.
Add the tadka on top of the pongal. The pongal is ready to serve with chutney!
Tip: You can use kodo or proso millet as well or even short grain rice.