Millet Pongal | Breakfast Recipes | Healthy Recipes | Kodo Millet Pongal Recipe | Millet Recipes

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

moong dal

🥗Healthier: red lentils

💰Cheaper: split peas

Red lentils are nutritious, and split peas are often cheaper.

Dry roast the moong dal in a pan over medium heat until it turns golden brown and releases a nutty aroma.

Rinse the kodo millet thoroughly under running water to remove any dirt or impurities.

Soak the rinsed kodo millet in enough water for 30 minutes to soften it for quicker cooking.

Finely chop a small piece of fresh ginger to enhance the flavor of the pongal.

Roast the moong dal in a pan until fragrant and golden brown. Transfer to a plate and set aside.

Wash kodo millet thoroughly and soak it for 30 minutes.

In a pressure cooker, mix roasted moong dal and soaked millet. Add water and salt, stir well.

Close the cooker and cook for 3 whistles. Let the pressure release naturally before opening.

Once cooked, stir the mixture gently for a creamy texture.

In a small pan, heat ghee, fry cashew nuts, add peppercorns, cumin, and ginger. Sauté until fragrant.

Turn off heat and add hing and curry leaves. Allow it to sizzle in the residual heat.

Pour the tempering over the pongal and mix well.

Serve hot with coconut chutney or sambar for a complete meal.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens