- first dry roast foxtail millet and moong dal in a hot kadai. This will bring nice aroma to the Pongal. Wash & soak roasted foxtail millet and moong dal together for about 1 hour. Soaking helps in faster cooking. In a pressure cooker, add the soaked millet, dal, 4 cups of water, whole green chilies and pressure cook for 3-4 whistles or until soft. Once pressure is released, remove the cooker lid and mash the mixture using a ladle. In a deep bottom pan, add ghee and roast cashews in hot ghee until they turn golden brown. Remove cashews and keep them aside. Into the same pan, add oil, once hot, add cumin seeds, peppercorns, asafoetida, salt, chopped ginger and curry leaves. Sauté for a minute or two. Now add cooked foxtail millet - dal and mix it well making sure no lumps are formed. Reduce the flame and cook it for 5 minutes. Serve hot.with Coconut chutney.
Millet pongal
#myrecipe
By Radha Nelanti
Jan, 23rd
578
Servings
2 persons
Cook Time
25 minutes
Ingredients
10
- 12
Ingredients
- Millet
- Moong dal
- Green chillies
- Cumin
- Pepper
- Curry leaves
- Cashew
- Hing
- Ginger
- Ghee
- Oil
- Salt
