Browntop Millet Pongal
Ingredients
Pre-soaked browntop millet – 1 cup
Moong dal – ½ cup
Cumin seeds, crushed black pepper, ginger – as required
Cashew, curry leaves – for garnish
Ghee – 2 tbsp
Salt, water – as required
Moong dal – ½ cup
Cumin seeds, crushed black pepper, ginger – as required
Cashew, curry leaves – for garnish
Ghee – 2 tbsp
Salt, water – as required
Method
1. Dry-roast the moong dal lightly until fragrant.
2. Combine the millet and roasted dal with a pinch of turmeric and 3 cups water; pressure cook for 2 whistles.
3. Heat ghee in a small pan and fry cumin, crushed pepper, ginger, curry leaves and cashews.
4. Pour the tempering over the cooked pongal and mix well.
5. Serve hot with coconut chutney and sambar.
2. Combine the millet and roasted dal with a pinch of turmeric and 3 cups water; pressure cook for 2 whistles.
3. Heat ghee in a small pan and fry cumin, crushed pepper, ginger, curry leaves and cashews.
4. Pour the tempering over the cooked pongal and mix well.
5. Serve hot with coconut chutney and sambar.
Made with Pre-Soaked Browntop MilletShop the millet used in this recipe
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