1. Wash and Soak a cup of Pillai’s unpolished & raw Brown Top millet along with ½ cup of moong dal for 30 minutes.
2. Pressure-cook the soaked millet and dal in 2.5 litres of water with the required salt. Wait for three whistles.
3. In a pan, add 6 tsp of ghee, a tablespoon of whole pepper, cumin seeds, chopped ginger, 20 cashews, and curry leaves.
4. Add this tempering to the cooked millet and dal mixture.
A healthy and tasty millet pongal is ready.