Kuthiraivali Ven Pongal Recipe
A ven pongal recipe with barnyard millet and moong dal
Servings: 2
Ingredients
- Ingredients
- Barnyard millet/ kuthiravali/samo ka chawal/ moriyo 1 c
- Mung dal / Pasiparuppu/ Pesarapappu 1/2 c
- Water 3.5 c
- Green chilies 2 slit lengthwise
- Salt to taste
- To Temper:
- Cumin seeds 1 tsp
- Black pepper corns 1.5 tsp crushed coarsely
- Cashews 2 tbsp broken
- Ginger 1/2 tsp grated
- Hing a large pinch
- Ghee/ clarified butter 2 tbsp see notes
- Curry leaves a sprig
Instructions
- Wash millet and dal thoroughly in running water until water runs clear.
- Add this to a vessel with the water and salt and pressure cook for 3 to 4 whistles or until soft and mushy.
- Let the pressure drop completely before you open the lid of the cooker.
- Once done, use a ladle to mash the mixture a wee bit.
- Heat a pan with ghee or oil.
- Add cumin seeds, crushed pepper, grated ginger, hing, curry leaves and cashews and fry on medium flame until cashews turn a golden brown.
- Add this to the mashed millet dal mixture and mix well.
- Serve hot with ghee drizzled on top.
Notes
1. Replace clarified butter with oil for a vegan version. I recommend vegetable oil or canola for this.
2. You can cook this in an electric rice cooker or in a small pressure cooker directly.
3. Skip the hing for a gluten free version
2. You can cook this in an electric rice cooker or in a small pressure cooker directly.
3. Skip the hing for a gluten free version
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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