24/03/2018 Millet pongal recipe | korra biyyam pongali | Millet recipes

Swasthi

Ingredients (240 ml cup used)

1/4 cup moong dal/ pesara pappu
1/4 cup hulled millets (foxtail or any other millet)
2 tbsp brown or white rice (optional, if using use half cup more water)
1 1/2 cups water
few pepper corn
cashews few
1/4 tsp. cumin
1 green chili slit
1 sprig curry leaves
3/4 tsp. grated ginger
pinch of hing
pinch of turmeric
2 tsp ghee or oil
salt as needed

Instructions
1. Wash millets, moong dal, rice if using in lot of water till they run clear.
2. Soak them for about 2 hours
3. Pressure cook with 1 1/2 cups water for one whistle or cook it in a pot till the millets and
brown rice are cooked al dente. If using rice use 1/2 cup more water
4. When the pressure goes off, add warm water to adjust the consistency. If desired mash it.
5. Heat a small pan with ghee or oil, Fry cashews if using and set aside. Add ginger, green chili
and fry till you get a nice aroma.
6. Add cumin, pepper corn and curry leaves, fry till the curry leaves turn crisp, add hing.
7. Pour the cooked pongal to the seasoning and mix. Garnish with cashews.
8. Serve hot with any chutney

https://indianhealthyrecipes.com/millet-pongal/ 1/1