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

graph.

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

like.

INGREDIENTS

1 cup millet ( washed well and soaked for 10

minutes)

3/4 cup split moong dal ( pasiparuppu)

3-4 tblsp.ghee

Few cashewnuts

1/2 tsp mustard seeds

Curry leaves

2 dry red chillies

1/4 tsp asafoetida powder

Coarsely grind

2 green chillies

1 small ginger

1 tsp pepper

1 tsp cummin seeds

1/4 cup milk/ coconut milk ( optional)

Salt to taste.

METHOD

Heat ghee in a pressure cooker / pan.

Add the mustard seeds,curry leaves,dry

chilies,cashewnuts asafoetida and sauté for 2

minutes.

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

minutes.

Heat a little ghee and pour over cooked Pongal,

You could add cashewnuts at this stage too

Serve with coconut chutney .