Ingredients
1/2 cup Foxtail Millet
1/2 cup Yellow Moong Dal
4 cups water
2 tbsp avocadoil
1 tsp cumin
1/2 tsp whole black pepper
1 tsp chopped ginger
1 sprig of curry leaves
9-10 cashew nuts
1/8th tsp hing
Tadka
2 tbsp Avocadoil
1 tsp cumin
5-6 curry leaves
5-6 cashews
Method
Soak the Millet & Dal over night in water or for 5-6hrs
In a pressure cooker add the avocadoil
Once the oil heats, add cumin and black pepper, sauté for few seconds
Once spluttered add the hing, curry leaves and chopped ginger
Saute till the cashews are light golden brown
Rinse the soaked Millet and Dal
Add the rinsed Dal & Millet in the cooker and sauté for 2 mins till aromatic
Close the lid, and pressure cook on medium flame untill 4-5 whistles
Let the pressure once done
Once the pressure is released open the lid and mix the Pongal well
For the Tadka, in a small tadka pan heat the Avocadoil, add cumin, curry leaves and cashews
Add the tadka on top of Pongal
The Pongal is ready to serve with chutney
Tip: You can use Kodo or Proso Millet aswell or even short grain rice
