INGREDIENTS

•Foxtail Millet
•Yellow Moong Dal
•Black Pepper
•Spices & herbs
•Nuts
•Ghee

STEPS

1. Heat 1 teaspoon ghee in a pressure cooker and add the washed dal, saute well for 1-2 minutes then add millets.
   2.Add 4 cups of water, and mix well.
2. Close the lid and put the whistle weight on. Cook for 4-5 whistles on medium flame and turn off the gas.
3. Once the pressure has been released, open the lid and Mix the mixture well.
4. .Meanwhile, in a pan, add ghee, once it’s hot, add jeera, black pepper, and saute for a few seconds.
5. Next, add the green chilies, ginger, curry leaves, cashew nuts, and asafoetida. Saute for another 30 secs till cashews turn light golden brown.
6. .Add this tempered mixture into the Pongal and boil. (If Pongal is not mushy, add 1 cup of water and adjust consistency)

Note: Pongal tastes best when made fresh and eaten hot. It goes well with coconut chutney and sambar.

Tip: The ratio of dal to millet is a personal preference. We can use equal amounts of dal and millet to include more protein in the diet. But you can reduce the dal as well.