Barnyard Millet Pongal (Kuthiraivali Pongal)

2 Cups Barnyard Millet

1/2 Cup Yellow Split Mung Beans

Soak barnyard millet and dal for 30 minutes.

1 Tbsp Coconut Oil
2 and 1/2 Tsp Salt
8 Cups Water

Heat pressure pan, add coconut oil, washed millet, dal, salt and water. When it starts to boil, close the cooker and allow it to cook for 8 whistles in high.

When the pressure comes down, open the cooker and mash it nicely.

1 Tbsp Coconut Oil
1 Tbsp Ginger, Finely Chopped
2 Green Chilies
1/2 Tbsp Black Pepper, Whole
1 Tbsp Cumin Seeds

1/4 Cup Cashew Nuts
1 Sprig Curry Leaves
1/8 Tsp Asafoetida

Heat oil, add green chilies, ginger, pepper, cumin seeds and saute for 30 seconds.

Add cashew nuts, curry leaves, asafoetida and saute until cashew turns light brown.

Add this into the pongal.

Yields: 10 Cups
Taste Note: Tastes Good.
Note: As you can see in the picture, i didn't use green chilies and i used 1 tbsp of black pepper, the taste was good, but i think if we add 2 green chilies and 1 tsp of black pepper, the taste would be awesome.