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–+ servings

Barnyard millet bellam pongali.

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Prep Time 15 minutes
Cook Time 40 minutes
Servings 8 servings

Equipment

  • 1 instant pot or pressure cooker
  • 1 ladle
  • 1 measuring cups and spoons

Ingredients
  

For the pongali

  • 1/2 cup Moong dal pasiparippu
  • 1 cup barnyard millet
  • 1.5 cups jaggery crushed
  • 2 cups drinking water
  • 1 cup full cream milk

To roast and temper

  • 3 tbsp ghee
  • 2 tbsp pistachios or cashews
  • 2 tbsp raisins
  • 1 tsp green cardamom powder
  • 2 clove
  • 1/8 tsp nutmeg
  • 8-10 strands saffron

Instructions
 

  • Wash drain and set the millets to dry for a while.
  • Set the instant pot on saute mode.
  • Dry roast the moong dal.
  • Followed by the millets.
  • Add the water and seal.
  • Set on manual for 8 minutes.
  • When the pressure releases naturally, mash the moong dal and millets cooked.
    millet and moong dal cooked
  • Add the milk and bring it back to a boil on saute mode.
  • In a small frying pan, heat up the ghee and roast the nuts and raisins.
  • When the raisins puff up remove off heat.
  • Add the cloves, cardamom powder, and grated nutmeg.
  • Pour this mix into the millet dal and milk mix.
    millet pongali.
  • Stir in the jaggery, saffron strands and mix well.
  • Serve the pongal warm.
    bellam pongali - sweet millet pongal
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