Wholesome Spice Millet Pongal Recipe

About this recipe

Wholesome Spice Millet Pongal is a nutritious and satisfying South Indian breakfast dish made with foxtail millet, moong dal, and a medley of aromatic spices. This vegetarian recipe is a wholesome twist on the traditional rice-based pongal, offering a fiber-rich, lower-carb alternative perfect for weight loss and active lifestyles. The dish is gently spiced with black pepper, cumin, and ginger, delivering a warm, comforting flavor without overwhelming heat. Topped with roasted cashews and fragrant curry leaves, it is both hearty and light, making it an ideal start to your day.

Ingredients

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

Instructions

1. 1. Rinse the foxtail millet and moong dal thoroughly under running water and soak them for 20 minutes.
2. 2. In a pressure cooker, combine the soaked millet and dal with turmeric powder, salt, and 3 cups of water. Cook on medium heat for 3 whistles or until soft and mushy.
3. 3. While the millet and dal are cooking, heat ghee in a pan over medium heat. Add cumin seeds, black peppercorns, and asafoetida, and sauté for 30 seconds until aromatic.
4. 4. Add grated ginger, chopped green chilies, curry leaves, and cashews to the pan. Sauté for 1-2 minutes until the cashews are golden and the curry leaves are crisp.
5. 5. Once the millet and dal mixture is cooked, add the tempered spices and cashews to the pressure cooker. Mix well to combine, adjusting the consistency with a little hot water if needed.
6. 6. Simmer the pongal for 2-3 minutes on low heat, allowing the flavors to meld together. Taste and adjust salt if necessary.
7. 7. Serve hot, garnished with additional cashews or curry leaves if desired, alongside coconut chutney or pickle.