Millet Pongal is a healthy and tasty version of millet made by cooking millet, moong dal with ghee, cashews and tempered spices. Millet Pongal is a great way to eat millet which otherwise is bland. How to make Millet Pongal is explained in this post with step by step pictures.
Thinai Pongal is a very healthy and filling breakfast idea.When I posted this for kids breakfast idea, I had few readers asking for the recipe so thought to make a separate post for it.I usually make pongal with varagu but these days use thinai too as its a wining combination.Thinai usually takes time to cook and it took me a while to get the hang of water ratio for cooking thinai.
Check out more millet recipes that I’ve already posted.
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📖 Recipe Card
Millet Pongal
Ingredients
- 1/2 cup thinai arisi
- 1/4 cup moong dal
- 3 cups water
- 5 cashews whole
- 1 teaspoon ghee
- salt to taste
To Temper:
- 1 teaspoon oil
- 1/2 teaspoon pepper whole or crushed roughly
- 1/2 teaspoon jeera whole or crushed roughly
- few curry leaves
- 1 green chillies
- 1/2 teaspoon ginger chopped finely
- 1/8 teaspoon hing
Instructions
- Dry roast moong dal till golden brown. Transfer to pressure cooker, then rinse the millet well, drain water and add it to cooker.
- Add water and pressure cook for 3-4 whistles in medium flame. Switch off.
- Once pressure releases, mash up rice and dal well with a ladle. It will look gooey at this stage but will start to thicken with time.
- Now get ready with the tempering items…Heat oil in a pan – add the items listed under ‘ temper’ let it splutter.
- Add the tempered items to the pongal, add required salt mix well. Fry cashews in ghee till golden brown.
- Add fried cashews to the pongal. Give a quick stir , I added little more salt as it was too less when I tasted it .
- Serve Millet Pongal hot with a drizzle of ghee on top along with chutney and sambar.
Notes
- I recommend serving hot / warm else it will become dry as with any pongal.
- Drizzle ghee, garnish with cashews while serving to give the pongal a more appealing look 🙂
- If you don’t like whole pepper corns then crush it coarsely and then add it.
How to make Millet Pongal
- Dry roast moong dal till golden brown.Transfer to pressure cooker, then Rinse the millet well,drain water and add it to cooker.
- Add water and pressure cook for 3-4 whistles in medium flame.Switch off.
- Once pressure releases, mash up rice and dal well with a laddle.It will look goey at this stage but will start to thicken with time.Now get ready with the tempering items…Heat oil in a pan – add the items listed under ‘ temper’ let it splutter.
- Add the tempered items to the pongal,add required salt mix well.Fry cashews in ghee till golden brown.
- Add fried cashews to the pongal.Give a quick stir , I added little more salt as it was too less when I tasted it .
Serve hot with a drizzle of ghee on top along with chutney and sambar.
Expert Tips
- I recommend serving hot / warm else it will become dry as with any pongal.
- Drizzle ghee, garnish with cashews while serving to give the pongal a more appealing look.
- If you don’t like whole pepper corns then crush it coarsely and then add it.
Sundari Sekar
Looks yummy!! BTW where do you get those mugs?
susmi sasidharan
i have tried this…its one of my fav breakfast…:)
Ramya
1/2 cup equals to how many ml? Coz I’m having measuring cups in ml measurement.. water is the major problem when I cook millets..
Sharmilee J
My 1 cup measures 250 ml so 1/2 cup is 125 ml
Rishipal
I read your full blog and it was very informative, and helped me a lot. I always look for blog like this thanks for sharing