Millet Pongal


  • 1/2 cup EatMillet Foxtail Millet Upma rava
  • 1/2 cup Yellow Moong Dal (Split)
  • 2 Green Chillies
  • 1 Tsp Cumin seeds (Jeera)
  • 2 Tsp Whole Black Peppercorns
  • 1 sprig Curry leaves
  • 8 Cashew nuts
  • 1/4 Tsp Asafoetida (hing)
  • 1 Tsp Ginger, chopped
  • 2 Tsp Ghee
  • 1 Tsp Sunflower Oil
  • Salt to taste

Making process:

  1. First, dry roast foxtail millet Upma Rava and moong dal in a hot kadai. This will bring a nice aroma to the Pongal.
  2. Wash & soak roasted foxtail millet Upma Rava and moong dal together for about 1 hour. Soaking helps in faster cooking.
  3. In a pressure cooker, add the soaked EatMillet Foxtail millet Upma rava, Dal, 4 cups of water, whole green chilies and pressure cook for 3-4 whistles or until soft.
  4. Once pressure is released, remove the cooker lid and mash the mixture using a ladle.
  5. In a deep bottom pan, add ghee and roast cashews in hot ghee until they turn golden brown. Remove cashews and keep them aside.
  6. Into the same pan, add oil, once hot, add cumin seeds, peppercorns, asafoetida, salt, chopped ginger and curry leaves. Sauté for a minute or two. Now add cooked Eat Millet foxtail millet – Upma rava and mix it well making sure no lumps are formed. Reduce the flame and cook it for 5 minutes.
  7. Serve the EatMillet Foxtail Millet Upma rava Pongal hot with red chili coconut chutney and Mixed Vegetable Sambar or even spicy lemon pickle goes well with Pongal.