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