Millets known of use,in pre-historic ages and
originated from Africa was a forgotten grain,till
recent lifestyle changes.
Rice and wheat having history after the millets,
did overtake the millets in the consumption
The present farmers are educated on millet
farming ,and the wave in inclusion of millet
diets is increasing day by day .
Today I’m going to share a Pongal recipe, which
could be served for breakfast or any meal you
1 cup millet ( washed well and soaked for 10
3/4 cup split moong dal ( pasiparuppu)
1/2 tsp mustard seeds
2 dry red chillies
1/4 tsp asafoetida powder
2 green chillies
1 small ginger
1 tsp pepper
1 tsp cummin seeds
1/4 cup milk/ coconut milk ( optional)
Salt to taste.
Heat ghee in a pressure cooker / pan.
Add the mustard seeds,curry leaves,dry
chilies,cashewnuts asafoetida and sauté for 2
Next add the coarse ground masala,soaked
millets and dhal .
Add 3 cups of water with sufficient salt, and
cook on a medium flame for 2 whistles or 15-20
Heat a little ghee and pour over cooked Pongal,
You could add cashewnuts at this stage too
Serve with coconut chutney .