About the Recipe
1 cup Foxtail Millets
½ cup yellow moong dal
1 teaspoon Pepper
Few Curry leaves
¼ teaspoon hing
1 teaspoon Cumin Seeds
5-6 Cashew Nuts
2 tablespoon Ghee
Rock Salt to taste
Foxtail Millets to be soaked overnight after washing thoroughly.
Roast yellow moong dal on a low flame until it gives out aroma. Let cool and wash it.
Heat 1 tablespoon ghee in the vessel, add washed dal, soaked millets and salt, pour 5 cups of water and cook on medium flame until everything gets cooked.
There would still be some water in the pongal, but it will disappear by the time the pongal cools down.
Heat Ghee separately and add chopped curry leaves, a pinch of hing, cumin seeds, cashew nuts. Fry until they give out a good aroma and then add to the Pongal.