Pairs with Kodo Millet

Kodo Millet Pongal

Name: Kodo Millet Pongal
Total time: 30 min
Yield: 3
Cuisine: South Indian
Ingredients: 3/4 cup kodo millet, washed; 1/4 cup split moong dal; 2 tbsp ghee; 1 tsp black pepper, coarsely cracked; 1 tsp cumin seeds; 1 sprig curry leaves; 1 tsp ginger, grated; 8–10 whole cashews; Salt to taste; 3 cups water

30 minutesServes 3Breakfast / MainSouth IndianGluten Free Vegetarian Diabetic Friendly Ayurvedic

The South Indian temple breakfast — made here with anti-diabetic Kodo millet instead of white rice. Creamy, peppery, and deeply nourishing.

Ingredients

0 of 10 gathered

Method

Field Note

Kodo millet takes slightly less water than rice for pongal — 3:1 ratio works well. The overcooked, porridge-like texture is traditional and intentional — pongal should never be dry.

— From BeeaBeej —