Spiced Vegetable Millet Pongal Recipe

About this recipe

Spiced Vegetable Millet Pongal is a comforting South Indian breakfast dish that combines the wholesome goodness of foxtail millet, yellow moong dal, and a medley of fresh vegetables. Infused with a blend of aromatic spices like cumin, pepper, and ginger, this recipe offers a balance of flavors with its mildly spiced profile, perfect for a medium spice level. It's a hearty, nutritious meal that is light on calories yet satisfying, making it ideal for body maintenance in a sedentary lifestyle. Finished with a tempering of ghee, curry leaves, and cashews, this dish is a warm and inviting way to start your day.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• 1 kg Yellow Moong Dal
• 250 g Carrot
• 500 g Tomato - Hybrid
• medium Chilli Green Long
• loose Ginger
• 50 g Black Pepper
• 100 g Curry Leaves
• 100 g Kaju Kani
• 200 ml Ghee
• 250 g French Beans
• 50 g Asafoetida Powder
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the foxtail millet and yellow moong dal under running water until the water runs clear, then drain.
2. 2. In a pressure cooker, combine the millet, moong dal, diced carrot, chopped green beans, chopped tomato, turmeric powder, and salt. Add about 3 cups of water and cook for 3 whistles on medium heat. Allow the pressure to release naturally.
3. 3. Heat ghee in a small pan over medium heat. Add cumin seeds and let them sizzle, then add the grated ginger, slit green chili, curry leaves, asafoetida, and crushed black pepper. Sauté for 1-2 minutes until fragrant.
4. 4. Add the cashews to the tempering and fry until golden brown. Pour the entire tempering mixture over the cooked millet and dal mixture in the pressure cooker.
5. 5. Mix everything thoroughly, adjust the consistency with a little hot water if the pongal is too thick, and check for seasoning.
6. 6. Serve hot, garnished with additional fried cashews or a drizzle of ghee, if desired.