Savory South Indian Millet Pongal Recipe

About this recipe

Savory South Indian Millet Pongal is a wholesome and comforting breakfast dish, perfect for a family wanting a healthy start to the day. Made with nutrient-rich foxtail millet and protein-packed moong dal, this dish is flavored with a medley of traditional Indian spices like cumin, peppercorns, and curry leaves. A touch of ghee adds richness, while ginger and green chilies provide a moderate spice kick. This balanced, fiber-rich meal is ideal for those looking to maintain a healthy lifestyle while enjoying the authentic flavors of South Indian cuisine.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• 200 ml Ghee
• 25 g Whole Black Pepper
• loose Ginger
• 50 g Asafoetida Powder
• 100 g Kaju Kani
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• 1 kg Yellow Moong Dal

Instructions

1. 1. Rinse the foxtail millet and moong dal thoroughly under running water and soak them together for 15 minutes.
2. 2. Heat a deep pan and dry roast the soaked moong dal for 2-3 minutes until aromatic. Add the millet and roast for another 2 minutes.
3. 3. Add 3 cups of water, turmeric powder, and salt to the pan with the millet and dal. Stir well and bring to a boil. Reduce heat, cover, and let it simmer for 20-25 minutes, stirring occasionally, until the mixture becomes soft and porridge-like.
4. 4. In a small pan, heat ghee on medium heat. Add cumin seeds, black peppercorns, chopped ginger, green chilies, curry leaves, and asafoetida. Sauté for 1-2 minutes until fragrant.
5. 5. Pour the tempered spices over the cooked millet and dal mixture. Mix well to combine the flavors.
6. 6. In the same pan, lightly roast the cashew nuts in 1 tsp of ghee until golden brown. Add the cashews to the pongal and stir.
7. 7. Garnish with fresh coriander leaves and serve hot, accompanied by coconut chutney or sambar if desired.