Kodo Millet Pongal

Ingredients

• Kodo millet — 3/4 cup (135 g)
• Moong dal (split yellow) — 1/4 cup (50 g)
• Black pepper, coarsely crushed — 1 teaspoon
• Cumin seeds — 1 teaspoon
• Ginger, finely chopped — 1 teaspoon
• Curry leaves — 10-12 leaves
• Cashew halves — 10-12
• Ghee — 2 tablespoons
• Salt — 1 teaspoon
• Water — 3 cups

Instructions

1. 1

   Dry roast the moong dal in a pan over medium heat for 3-4 minutes until fragrant and lightly golden. Set aside.

2. 2

   Wash the kodo millet and roasted moong dal together in 2-3 changes of water. Drain.

3. 3

   In a pressure cooker, combine the washed millet, dal, 3 cups of water, and salt. Pressure cook for 3-4 whistles on medium heat. Let the pressure release naturally.

4. 4

   Open the cooker and mash the mixture lightly with the back of a ladle to get a creamy, porridge-like consistency. Add a splash of hot water if it is too thick.

5. 5

   Prepare the tempering: Heat ghee in a small pan. Add cashews and fry until golden. Add cumin seeds and let them crackle. Add crushed black pepper, chopped ginger, and curry leaves. Saute for 30 seconds.

6. 6

   Pour the entire tempering over the millet-dal mixture and stir well to combine.

7. 7

   Serve hot with coconut chutney and sambar.