Barnyard millet Curry leaves Pongal (Kuthiraivali Karuveppillai Pongal)

Pongal is an authentic dish of South Indian cuisine that is very tasty when served with coconut chutney and sambar. I tried the same recipe in millets with a slight twist by grinding the curry leaves and ginger that gives a good aroma to the Pongal.

Cooking time: 15 mins
Serving: 2-3

Ingredients:
Barnyard millet (Kuthiraivali) - 3/4 cup (roast the millet in a dry pan until a nice aroma comes and the colour changes slightly)
Yellow moongdal - 1/4 cup (roasted)
Cumin seeds - 1 tspn
Peppercorns - 3/4 tspn
Curry leaves - few
Cashews - 5
Asafoetida - 1/4 tspn
Oil - 2 tspn
Ghee - 3 tspn
Salt to taste

To Grind:
Ginger - 1 inch
Curry leaves - 1/4 cup

Method:
1. Grab all the ingredients. Wash and soak the millet and dal together for 1 hr.
2. Grind the ingredients for it into a coarse mixture.
3. Add the rinsed millet, dal mixture into the Cooker. Add the grinded mixture into the Cooker.
5. Add 3 1/2 cups of water. Add salt. Mix well.
6. Close the lid and cook for 3 whistles. Wait for the pressure to release.
7. Open the lid.
8. In a small pan, add oil, ghee, cashews, cumin, peppercorns, asafoetida, curry leaves. Add this to the above mixture. Mix well.
9. Yummy kuthiraivali karuveppillai pongal is ready to serve.

Notes:
Adding curry leaves as mentioned is a must to get the flavour.
You can try the recipe in normal rice too.