|Koda millet, Little millet and Barnyard millet|
Serves - 4 people
Barnyard millet - 1/4 cup
Kodo millet - 1/4 cup
Little millet - 1/4 cup
Split yellow moong dhal - 1/4 cup
Water - 1:3 +3/4 cup
Ghee - 2 tbsp
Cashews - 10, halved
Black pepper - 1/2 tsp
Pepper powder - 1/8 tsp
Cumin - 1/2 tsp
Curry leaf - 1 sprig
Asafoetida - 1/8 tsp
Wash the millet and split moong dhal. Add the water.
Close the lid of the pot and simmer it for 15 - 20 min. stirring now and then. Switch off the flame and let it stay as such for another 15 min. The steam helps in complete cooking and a better taste.
Add salt and mash a little. In another pan, do the seasoning and add it to the millet pongal.
Mix thoroughly and healthy millet pongal tastes great with coconut chutney, gothsu, or south Indian style sambhar.
1. You can make this dish either with one millet or in combination.
2. Pongal is generally made with a generous amount of ghee, I used a nominal quantity, feel free to use a couple more tsp or tbsp if you wish.
3. I cooked straight on the stovetop and hence used 1/2 cup more water. You can add 3 and 1/2 cups of water and pressure cook too. But it cooks so fast, you need not use a pressure cooker.