Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Thinai/ Foxtail Millet
  • 1/2 cup Moong dal
  • 4 cups Water
  • Salt (To taste)
  • 1 tsp Ginger (Grated)
  • 2 tbsp Ghee
  • 1 tsp Zeera
  • 1/4 tsp Heeng
  • 10-12 Curry leaves
  • 2 Green chillies (Slit into halves)
  • 10-12 Cashew nuts
  • 6-8 Black peppercorns (Coarsely ground)

Instruction

  • Dry roast the dal in a pressure cooker until it is slightly fragrant.
  • Add the millet in the pressure cooker and wash the dal and millet.
  • Drain the water.
  • Add 4 cups of water, ginger and salt in the pressure cooker and pressure cook till done.
  • Remove the pressure cooker from heat and let the pressure release.
  • Slightly mash the pongal with the back of a ladle until it is slightly mushy and creamy.
  • Add more water if required.
  • Heat ghee in a pan.
  • Once the ghee is hot, add cumin seeds, heeng, curry leaves, green chilli and peppercorns and let them crackle for a few seconds.
  • Add cashew nuts and fry until they are slightly browned.
  • Pour the tempering over the pongal.
  • Mix and simmer for a minute.
  • Serve hot with coconut chutney and sambhar.