Multi Millet Pongal

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Millets are traditional cereal that is rich in vitamins and minerals.
Millets are gluten free and have significant levels of protein and fiber as well.

Ingredients

Multi Millet Mix - 1 cup
Split moong dal - 1 cup
Asafoetida - ¼ spoon
Pepper - 1 Tsp
Jeera - 1 tsp
Ginger - 2 tsp grated/finely chopped
Curry leaves - 5-10
Cashew Nuts - 2 tbsp chopped
Salt to taste

Method

Fill multi millet mix and split moong dal in a pan.
Wash and soak for 15 minutes.
Then pressure cook until 3 whistles, after adding asafoetida and salt.
.

Heat a talipu pan and add oil/Ghee. When the oil is hot add
crushed pepper, jeera, and grated ginger and fry well.
Then add curry leaves, cashew nuts and fry well till all
the added ingredients are nice and crisp. Now add this to the
cooked millet and dal mixture and mix well.

Add some ghee and serve hot with chutney or sambar.

Note

Multi millet mix contains (Little Millet, Barnyard Millet, Kodo Millet, Foxtail Millet)
Soaking the millet mix and dal will help in cooking it to a soft texture.
Crushing pepper and jeera little bit give good flavor in the Pongal.
Make sure to fry all the ingredients to a nice crisp so it enhances the taste.
Adding ghee also enhances the flavor of the Pongal.

Video


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