Bajra Pongal

Ingredients 

• 1/2 cup bajra, dry roasted and coarsely ground
• 1/4 cup split green gram skinless (dhuli moong dal)
• Salt to taste
• 4-5 black peppercorns
• 1/2 teaspoon cumin seeds
• 1 teaspoon ghee
• 4-5 cashewnuts
• 5-6 curry leaves
• 1 green chilli, slit

Method

1. Pressure cook millet, green gram and salt in two cups of water till five to six whistles.
2. Dry-roast peppercorns and cumin seeds in a non-stick pan. Remove from heat, cool and grind to coarse powder. Set aside.
3. Heat ghee in another non-stick pan. Add cashewnuts and sauté till golden.
4. Add curry leaves, green chilli and ground powder. Mix well and add to the cooked millet, mix well.
5. Serve hot.

Nutrition Info