BARNYARD MILLET/ KUTHIRAIVALI PONGAL - Mayil_South_Chennai

Ingredients

1 cup Barnyard Millet

1/3 cup Moong Dal

3.5 cup Water

1/2 tsp Turmeric Powder

1 tsp Grated Ginger

1 tsp Pepper

Corns 1/2 tsp

Jeera Seeds

1 stick Curry Leaves

1 tbsp Cashews

2 tsp Ghee

1 dash Salt

Instructions

1. Dry roast 1/3 cup of moon dal until raw smell goes off. This should take about 4 mins. Set aside.

2. Add one cup of barnyard millet and was them multiple times.

3. In a pressure cooker, add the cleaned millet-dal, along with 3.5 cups of water, turmeric powder, salt and asafoetida powder.

4. Pressure cook for 3-4 whistles until soft. Mash them with a ladle.

5. Heat Ghee in a small pan. Once they turn hot, add jeera seeds, pepper corns, curry leaves and cashews. Roast them until golden brown.

6. Transfer the tempering to the mashed millet-dal and combine them. Serve the hot pongee with chutneys or sambar of your choice.

Tips:

Barnyard millet needs to be washed multiple times with water before pressure cooking.
An equal quantity of ghee and oil can be used to temper the pongal.
It is optional to add a slit green chili in this pongal. You can avoid them if you don't like.