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Millet Pongal Recipe

Millet Pongal
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

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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.
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