Drawing inspiration from traditional South Indian flavors, this millet pongal is a wholesome, hearty dish that offers both comfort and nutrition. Instead of rice, it uses nutrient-dense millets that are naturally rich in fiber, iron, and essential minerals, making it a great choice for balanced eating. These are paired with protein-rich yellow moong dal to create a soft, creamy base. The dish is elevated with the addition of freshly grated coconut and a vibrant tempering of mustard seeds, cumin, curry leaves, black pepper, and ghee, which infuses it with bold, earthy aromas and a touch of warmth. Whether you're looking for a nourishing breakfast, a light yet filling lunch, or a simple sattvic dinner, this millet pongal fits perfectly into any meal of the day.

What is Millet Pongal?

Millet pongal offers a wholesome and nutritious twist on the classic South Indian ven pongal. In place of white rice, it features foxtail or little millet—both of which are rich in fiber, minerals, and antioxidants—making it a healthier and more gut-friendly option. These millets are pressure-cooked along with yellow moong dal to create a soft, creamy texture that is both comforting and easy to digest. The dish is elevated with a flavorful tempering made from ghee, mustard seeds, cumin, fresh curry leaves, crushed black pepper, and golden-fried cashews, which adds warmth, crunch, and depth to every bite. Quick to prepare and satisfying, this one-pot millet pongal is ideal for a nourishing breakfast, a light lunch, or a simple dinner.

Key Ingredients in Millet Pongal

• Millet (Foxtail or Little Millet): A wholesome, gluten-free grain that forms the nourishing base of the dish, rich in fiber and essential minerals.

• Yellow Moong Dal: Adds a creamy texture and serves as an excellent source of plant-based protein, making the pongal hearty yet easy to digest.

• Ghee: Lends a rich aroma and deep flavor, enhancing the overall taste while aiding digestion.

• Tempering Spices: A classic South Indian blend of mustard seeds, cumin, crushed black pepper, and fresh curry leaves adds warmth, fragrance, and authenticity to the dish.

• Fresh Coconut: Offers a delicate sweetness and soft texture that complements the spices beautifully.

• Cashews: Lightly toasted in ghee, they add a satisfying crunch and a nutty contrast to the soft pongal.

What Makes This Pongal Unique?

Naturally gluten-free and easy to digest

High in fiber and suitable for clean eating

• One-pot pressure cooker recipe

• Ideal for breakfast, light meals, or sattvic diets

• Easily adaptable for fasting — use sendha namak, skip chili and ginger

MEYER Presta 3L Tri-ply with Outer Lid Pressure Cooker

Quick One-Pot Preparation

Using common pantry ingredients and a pressure cooker, this millet pongal takes less than 30 minutes to prepare. No complicated steps or rare spices required.

How to Make Millet Pongal

Preparation:

• Rinse and soak ½ cup millet and ¼ cup yellow moong dal for 15–20 minutes. Drain well.

• Keep all tempering ingredients ready before starting.

Pressure Cooking:

In a pressure cooker, combine:

• ½ cup millet

• ¼ cup yellow moong dal

• 1-inch grated ginger

• 1 green chili (optional)

• 2½ to 3 cups water

• Salt to taste

Seal the lid and pressure cook on low heat for 4 whistles. Allow pressure to release naturally.

Tempering:

1. In a small pan, heat 2 tablespoons ghee.

2. Add ½ teaspoon mustard seeds and let them splutter.

3. Add 1 teaspoon cumin seeds, ½ teaspoon crushed black pepper, 1 tablespoon cashews, 1 sprig curry leaves, and 1 teaspoon chopped ginger.

4. Sauté until cashews are golden brown.

Finishing:

1. Add the tempering to the cooked millet-dal mixture.

2. Stir in 2 tablespoons fresh grated coconut.

3. Mix well. Adjust consistency by adding hot water if needed.

Expert Tips

• You may use any small-grain millet like foxtail, barnyard, or little millet.

• Dry-roasting moong dal before soaking enhances flavor.

• If the pongal thickens after sitting, loosen it with some hot water.

• Coconut oil can be used instead of ghee for a vegan option.

Recipe Card

Millet Pongal with Coconut and Pepper

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Category

South Indian

Servings

3

Prep Time

10 minutes

Cook Time

20 minutes

Calories

280

Millet pongal offers a wholesome and nutritious twist on the classic South Indian ven pongal. In place of white rice, it features foxtail or little millet—both of which are rich in fiber, minerals, and antioxidants—making it a healthier and more gut-friendly option.

Author:

Parth Kapoor

Ingredients

For Pressure Cooking

• ½ cup millets (foxtail or little millet)
• ¼ cup yellow moong dal
• 2½ to 3 cups water
• 1-inch piece of ginger, grated
• 1 green chili (optional)
• Salt to taste

Tempering

• 2 tbsp ghee
• ½ tsp mustard seeds
• 1 tsp cumin seeds
• ½ tsp crushed black pepper
• 1 sprig curry leaves
• 1 tbsp cashews
• 1 tsp chopped ginger

Optional Add-on

• 2 tbsp fresh grated coconut

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Directions

1. Rinse and soak millet and moong dal for 15–20 minutes. Drain completely.

2. In a pressure cooker, combine soaked millet and dal with ginger, chili, salt, and water.
3. Close the lid and cook on low heat for 4 whistles. Let the pressure release naturally.
4. In a small pan, heat ghee and add mustard seeds. Once they splutter, add cumin seeds, pepper, cashews, curry leaves, and chopped ginger. Sauté until golden.
5. Pour the tempering into the cooked pongal.
6. Add the grated coconut and stir to combine.
7. Adjust consistency if needed. Serve warm with coconut chutney or plain yogurt.

Recipe Note

• You can soak the moong dal and millet for longer if time allows; this enhances digestibility.
• This dish thickens as it cools. Just add some hot water while reheating and mix well to restore its creamy consistency.
• To make itvrat-friendly (fasting version), skip green chili and ginger, and use rock salt (sendha namak) in place of regular salt.
• Leftovers can be refrigerated and reheated the next day with a splash of water or buttermilk.