Millet Pongal with Coconut and Pepper in South Indian Style - PotsandPans India
A wholesome variation of the classic pongal made with millets, coconut, mustard seeds, and crushed black pepper — offering a warm, nourishing meal for any time of day.
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Cooking tools:
- Pressure cooker
- Pan
- Measuring cup
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Spoon
- Wooden spoon
- Stove
- Serving bowl
- Pot lid
Ingredients
- ½ cup millets (foxtail or little millet)
- ¼ cup yellow moong dal
- 2½ to 3 cups water
- 1-inch piece of ginger, grated
- 1 green chili (optional)
- Salt to taste
- 2 tbsp ghee
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp crushed black pepper
- 1 sprig curry leaves
- 1 tbsp cashews
- 1 tsp chopped ginger
- 2 tbsp fresh grated coconut
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