Little Millet pongal

Name: Little Millet pongal
Cuisine: Indian
Ingredients: 1 cup little millet; 1 cup moong daal; 8-10 Cashew; 1/4 cup rice (optional); 5-6 garlic clove; 3 green chillies; 5-6 curry leaves; 1 tablespoon crushed pepper; 1 small tomato; 1/4 cup chopped coconut; 1 teaspoon mustard seeds; 1 teaspoon Cumin seeds; Handful coriander leaves; 2 tablespoon Oil / ghee; To taste Salt

Harshitha Gurukumar @cook_14190807

Mysore

#resolutions. My mom prepare pongal in different way which is tasty than traditional one. I gave twist to her recipe using millet as they are very healthy even diabetic can consume pongal with out rice. Millets release glusose slowly to blood. Healthier and also tastier.

Harshitha Gurukumar @cook_14190807

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Ingredients

1 cuplittle millet
1 cupmoong daal
8-10Cashew
1/4 cup rice (optional)
5-6garlic clove
3green chillies
5-6curry leaves
1 tablespooncrushed pepper
1small tomato
1/4 cupchopped coconut
1 teaspoonmustard seeds
1 teaspoonCumin seeds
Handfulcoriander leaves
2 tablespoonOil / ghee
To tasteSalt

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Steps

1

Dry roast the moong daal
2

Wash rice daal and millet and pressure cook for 3 whistles with 5 cups of water. Use rice only when you don't want to say your family it's millet.
3

In a pan heat oil or ghee add mustard seeds and cumin seeds after mustard start popping add curry leaves and garlic.
4

After garlic become golden add cashew and tomatoes
5

After tomatoes are cooked add salt and chopped coconut. Add cooked daal and millet mix well. Add crushed pepper and chopped coriander leaves. Serve hot with tamarind chutney.