Barnyard Millet Pongal

TIME: 5 minutes

Recipe credit: HappyHealthyMe


  • 1/2 cup barnyard millet
  • 1/2 cup yellow moong dal
  • 2 cups water and extra for soaking
  • 1 Tbsp finely chopped ginger
  • 1 Tbsp pepper
  • 1 tsp cumin seeds
  • 1 sprig curry leaves
  • 10 cashews chopped
  • 2 Tbsp ghee
  • Pinch of Asafoetida
  • Salt to taste
  • 1/2 cup grated coconut


  • Soak millet and dal in water for 30 minutes. Drain and keep aside. Heat the pressure cooker and add 1 tablespoon of ghee. Add the millet and lentil with 2 cups of water and boil. Once it starts to boil, close the cooker and let it cook for 2-3 whistles. Once the pressure is released, open the cooker and mash the contents well.
  • Heat a small pan; add ghee, pepper, ginger, and cumin seeds and sauté quickly. Add cashews, curry leaves and asafetida and sauté again. Add this mixture to the contents in the cooker, add salt and coconut and mix gently. Serve hot with chutney and sambar.