Bajra Pongal

Pearl millets are replacing rice in this popular south Indian dish.Learn to make pongal using Bajra. Bajra or kambu is is an extensively grown variety of millet and is one of the oldest millet used by our ancestors. Pearl millet/Bajra is a rich source of proteins, B complex vitamins and minerals This recipe is from FoodFood TV channel

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Bajra Pongal
Main Ingredients Bajra, Moong Dal
Cuisine Tamil Nadu
Course Main Course Vegetarian
Prep Time 7-8 hour
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Bajra Pongal

  • 1 cup Bajra soaked overnight in lukewarm water
  • 1 cup Moong Dal soaked for 1 hour
  • 1 tablespoon Oil
  • 1 tablespoon Ghee
  • 4-5 Cloves
  • 2-4 Black cardamom
  • 3 Bay leaves
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Black peppercorns
  • 1 teaspoon Ginger chopped
  • 2-3 Green chillies chopped
  • 10-12 Cashewnuts
  • to taste Salt
  • to serve Green chilli and sesame chutney


  1. Drain and grind pearl millet coarsely
  2. Heat oil and ghee in a pressure cooker. Add cloves, black cardamoms, bay leaves, cumin seeds, black peppercorns, ginger and green chillies and saute till fragrant. Add cashewnuts and saute for 1 minute.
  3. Add pearl millet and split green gram with the water it was soaked in. Add salt and mix. Add 5 cups (1 litre) water and mix. Cover the cooker and cook under pressure on high heat till 1 whistle is given out.
  4. Reduce heat and cook for 15-20 minutes. Open the lid of the cooker when the pressure is completely reduced.
  5. Transfer into a serving bowl and serve hot with green chilli and sesame chutney.

Nutrition Info

Calories 1524
Carbohydrates 209.3
Protein 46.4
Fat 10.5