1.Wash and Soak a cup of Pillai’s White 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. Wait for three whistles.
2.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.