Little Millet Pongal

1 Cup Little Millet (2 cups rice)
1/4 Cup Yellow Split Mung Beans (1/2 cup)

Soak little millet and yellow split mung beans for 30 minutes. Wash the millet and dal.

1/2 Tbsp Coconut Oil (1 tbsp)
1 and 1/4 Tsp Salt (2 and 1/2 tsp)
5 Cups Water (8 cups water)

Heat pressure pan, add coconut oil, salt, water, washed millet and dal. When it starts to boil, close the cooker and allow it to cook for 5 whistles in high or cook in instant pot in rice setting.

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

1 Tbsp Coconut Oil
1/4 Cup Cashew Nuts

2 Tsp Black Pepper, Crush it using Mortar and Pestle
1 Tbsp Cumin Seeds

1 Sprig Curry Leaves
1/8 Tsp Asafoetida

2 green chilies, chopped lengthwise
1 Tbsp Ginger, Finely Chopped

Heat oil in a pan, add cashew nuts, fry till the color of the cashews change. Add crushed black pepper, cumin seeds, fry for few seconds, add curry leaves, asafoetida and ginger, fry for few seconds. Add this to pongal.

Taste Note: Tastes AWESOME
Yields: 5 and 1/4 Cups
Serves: 3