Name: Millet Ven Veg Pongal recipe by Sree Sadhu at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Carrot finely chopped - 1 cup; Beans finely chopped - 1 cup; Kaju - 5; Peppercorns - 5; Ghee - 5 tsp; Turmeric - 1/4 tsp; Curry leaves - a sprig; Cumin seeds/jeera -1 1/2 tsp; Ginger - 1 inch piece finely chopped; Millet - 1 cup; Water as needed; Moong dal - 1 cup; Hing; Green chilli - 1; Salt as needed

Ingredients Serving: 2

Carrot finely chopped - 1 cup
Beans finely chopped - 1 cup
Kaju - 5
Peppercorns - 5
Ghee - 5 tsp
Turmeric - 1/4 tsp
Curry leaves - a sprig
Cumin seeds/jeera -1 1/2 tsp
Ginger - 1 inch piece finely chopped
Millet - 1 cup
Water as needed
Moong dal - 1 cup
Hing
Green chilli - 1
Salt as needed

Instructions

Dry roast millet and dal separately till it becomes slightly hot. Do not fry till dal changes color.
Wash and pressure cook millet+ dal together with 5 cups of water, adding needed salt Add turmeric ,finely chopped carrot,beans and keep for 4 whistles. You can also cook directly in the cooker but take care not to burn the millet and dal.
Once the pressure subsides, open the cooker and mash the dal and millet nicely when it is hot and keep it aside. Check for salt, if needed, add and mix it well.
Heat ghee + oil in a pan/kadai, add finely chopped ginger, pepper + jeera, saute for a few minutes, then add curry leaves and saute for a few more seconds.
Add mashed millet + dal mixture, fried cashew nuts and cook on low heat for 2-3 minutes, stirring frequently.
Serve hot with sambar or coconut chutney or tomato gojju

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