Follow these steps for perfect results
Kodo millet
soaked
Green Moong Dal
split, soaked
Water
Turmeric powder
Salt
to taste
Ghee
Sesame Oil
Cumin seeds
coarsely powdered
Black Peppercorns
coarsely powdered
Ginger
finely chopped
Curry leaves
roughly torn
Asafoetida
Wash and soak moong dal and kodo millet for 30 minutes.
Drain the water from the dal and millet.
Add the soaked dal and millet to a pressure cooker.
Add water, turmeric powder, and salt to the pressure cooker.
Pressure cook for 3-4 whistles.
Switch off the heat and allow the pressure to release naturally.
Heat ghee and sesame oil in a tadka pan.
Add cumin seeds, black peppercorns, ginger, curry leaves, and asafoetida to the hot oil.
Sauté the spices until fragrant.
Add the tempered spices to the cooked dal and millet mixture.
Stir well to combine.
Serve hot with Mysore chutney and Andhra Style Paruppu Podi.
Expert advice for the best results
Soaking the millet and dal helps in faster cooking and improves digestibility.
Adjust the amount of water based on the desired consistency.
Roast the moong dal lightly before cooking for a nuttier flavor.
Everything you need to know before you start
15 mins
Can be partially made ahead by soaking the millet and dal.
Serve hot in a bowl, garnished with a dollop of ghee and fresh coriander.
Serve hot with Mysore chutney and Andhra Style Paruppu Podi.
Pair with a side of sambar or rasam.
The spices in the chai complement the pongal.
Discover the story behind this recipe
Pongal is a traditional South Indian dish, often made during the Pongal harvest festival.
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