Kuthiravali Venpongal/Barnyard Millet Pongal

Every South Indian home will definitely prepare ven pongal atleast once a week, pongal is prepared always with  rice and moongdal, later we usually spice them with peppercorns,curryleaves,cumin seeds and cashew nuts fried in ghee or oil. Been born and brought up in South India, pongal is one of the my most favourite breakfast before few years,but i cant eat this food now for my breakfast coz i completely lost the habit of having South Indian breakfast dishes. Blame the Paris's weather or my laziness, watever its been ages i stopped making pongal for our breakfast.If we crave for this beautiful dish, i'll definitely make it for our dinner, obviously most of the South Indian breakfast dishes are now turned as our evening dinner.

Recently i tried this barnyard millet/Kuthiravali pongal instead of the usual one.Everyone at home just enjoyed thoroughly this healthy pongal for their dinner and i felt happy that i feed their favourite pongal with some healthy stuffs in it. Give a twist to the usual rice and dal based pongal with millets,am damn sure you will definitely like this variation.This post goes to this week's blogging marathon as my theme for this week is All about Millets.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#42. 

1cup Barnyard Millet/Kuthiravali

1/2cup Split Moongdal

1/4tsp Asafoetida powder

1tsp Grated Ginger

1/4cup Ghee or Oil

1/2tsp Cumins seeds

10-15nos Peppercorns

10nos Cashew nuts

Salt

Few Curry leaves

Wash together the barnyard millet and moongdal together and take in pressure cooker with three cups of water, ginger,asafoetida powder and salt, cook upto 3hisses.

Meanwhile heat the ghee or oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.

Once the pressure is released, add the tempered spices & cashews directly to the pressure cooker, toss them well until everything get well mixed.

Serve hot with sambar or coconut chutney.