Millet pongal recipe
By Reshma Seetharam
Khara pongal is a mellow porridge of rice, and lentils, but this recipe has wholesome millets, lentils,whole peppercorns and other spices.
Prep time:
Cook time:
Total time:
Yield: 4 cups, serves 4
Yield: 4 cups, serves 4
Ingredients:
1 cup moong dal
1 cup whole millets, foxtail used here
2-3tsp ghee/oil
2 Tbsp milk
1/2 cup onion (optional)
2 or 3 green chillies cut lengthwise
1 tsp whole peppercorns
1/2 tsp cumin seeds/jeera
1/2 tsp mustard seeds
1/2 tsp ginger, finely chopped
A sprig of curry leaves
Directions:
- Pressure cook or boil the rice and moong dhal with 4 cups of water, until soft and mushy. In a large skillet, Heat a large pan on medium flame. Add 2 tsp ghee. Toss in the mustard seeds, jeera and pepper. After a minute, add green chili and curry leaves. Once they splatter, add the ginger and onions. Let them turn into a good brown.
- Add in the millets and lentil mixture. Cook on medium, for 5 minutes. Add 2 Tbsp milk; cook on low heat for 5 minutes.
- Finally, in a separate pan, heat 1 tsp ghee, add cashew nuts, roast to a golden brown. Toss the mixture into the pongal. Serve hot with raitha or tomato chutney. Enjoy!