Ingredients

The following ingredients have 4 Servings
  • 1 cup Thinai / Foxtail Millet
  • 1/2 cup Payatham paruppu / Moong Dal
  • 2 tbsp Coconut oil
  • 2 tsp Peppercorn
  • 2 tsp Cumin seeds
  • Curry leaves (few)
  • 1 inch Ginger (finely grated)
  • 1/4 tsp Asafetida
  • Salt (to taste)

Instruction

  • Leaving about 1/2 tsp of black pepper and cumin seeds aside, combine the rest and grind it into a smooth powder.
  • Fry the moong dal until lightly golden brown and aromatic, about 5 to 7 minutes in low-medium flame. Add the measured millet into the same pan and give a quick stir. Turn off the heat.
  • Transfer this into the instant pot container or a container that goes inside the pressure cooker. I made mine in the Instant pot.
  • Rinse it well and add about 5 cups of water to the pot.
  • Set the IP on manual mode and set the cook time to 12 minutes. Let the pressure release naturally after done.
  • When the millet/moong dal mixture is done cooking, heat a small pan and add coconut oil to it. If you are not looking for a vegan version, then you can use ghee.
  • Add the reserved 1/2 tsp of pepper corn and cumin along with asafteida, salt, curry leaves, ginger and the powdered pepper/cumin mixture. Fry them well until aromatic (about 1 to 2 minutes).
  • Slightly mash the cooked millet/lentil mixture and add the fried seasonings. Mix well to combine and adjust the consistency. Add a splash of water if the Pongal appears too thick.
  • Check for salt and adjust if needed. Serve hot with chutney, Sambhar or Gothsu.