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Pongal is a popular dish in South Indian homes and is typically served as a special breakfast in Tamil Nadu. And this Barnyard Millet, is a nutritional twist to the Pongal variety and extremely delicious! It has 6 times high fiber content when compared with wheat. Black gram added along with it, helps in strengthening of bones and muscles.
Looks swadisht
Soak the black gram in water for 1/2 hour. Wash, drain and keep it aside.
Wash the barnyard millet in water for two to three times.
In a pressure cooker, add soaked black gram and add 200 gm of water to it.
When the grams are half cooked for 2 whistles, open the lid and add the millets.
Add required amount of salt and cook on a medium flame, with lid open.
Fry mustard seeds, curry leaves, chick peas, pepper corns, asafoetida powder and add this mixture to the pongal.
Add cashew nuts / ghee for a richer flavor.
Serve hot with Sambar/Chutney.
SERVING: 2
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