Little Millet Pongal
Ingredients
Pre-soaked little millet – 1 cup
Moong dal – ½ cup
Cumin, black pepper, ginger – as required
Cashew, curry leaves – for garnish
Ghee – 2 tbsp
Salt, water – as required
Moong dal – ½ cup
Cumin, 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 3 cups of water and a pinch of turmeric; pressure cook for 2 whistles.
3. Heat ghee in a small pan, 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 3 cups of water and a pinch of turmeric; pressure cook for 2 whistles.
3. Heat ghee in a small pan, 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 Little MilletShop the millet used in this recipe
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