Jowar Pongal

Name: Jowar Pongal
Total time: 3600 s
Yield: 2 persons
Cuisine: Indian
Ingredients: 1/2 cup jowar fada (broken sorghum); 1/2 cup yellow moong dal; 1/2 tsp turmeric powder; Salt to taste; 1 tbsp ghee; 1/2 tsp cumin seeds; 1/2 tsp crushed black pepper; 1 tbsp finely chopped ginger; 1 sprig curry leaves; Pinch asafoetida; 6-8 cashew halves

Deepa Rupani @dollopsbydipa

અમદાવાદ

When you crave something light, nourishing, and full of traditional flavors, Pongal always comes to the rescue! This time, I gave the classic dish a healthy makeover with broken jowar (fada) and moong dal — turning it into a high-fiber, protein-rich meal that’s as comforting as it is wholesome. A drizzle of ghee, the aroma of curry leaves, and the earthy spices make this Jowar Pongal a perfect blend of taste and nutrition — ideal for breakfast or a cozy lunch bowl.

Jowar Pongal is a wholesome and nutritious take on the classic South Indian dish, made using broken jowar (fada) and moong dal instead of rice. This millet-based version is rich in fiber, protein, and essential minerals — making it perfect for breakfast, brunch, or a light meal.
It has the comforting flavors of traditional Pongal — aromatic ghee, cumin, black pepper, ginger, and curry leaves — but with the added goodness of jowar, a gluten-free grain that supports digestion and keeps you fuller for longer.

#CA2025
#flavourhunt

Deepa Rupani @dollopsbydipa

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Ingredients

1 hour

2 persons

1/2 cupjowar fada (broken sorghum)
1/2 cupyellow moong dal
1/2 tspturmeric powder
Salt to taste
For tempering:
1 tbspghee
1/2 tspcumin seeds
1/2 tspcrushed black pepper
1 tbspfinely chopped ginger
1 sprigcurry leaves
Pinchasafoetida
6-8cashew halves

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Steps

1 hour

1

Wash and soak broken jowar and moong dal for about 30 minutes.
2

Pressure cook both together with salt, turmeric, and about 3½ cups of water for 4–5 whistles or until soft and mushy.
3

In a small pan, heat ghee, add cumin seeds, black pepper, chopped ginger, curry leaves, hing, and cashews.
4

Pour the tempering over the cooked pongal and mix well.
5

Serve hot, drizzled with a little extra ghee on top.