Millet Pongal

Breakfast with millet pongal is an ideal way to start a day. It can be served with spicy coconut chutney itself as millet pongal tastes good without sambar also. So your breakfast can be made in a jiffy.

Here I used kodo millet or varagu; you can try the same with other millets also. Please check this link to know more about the health benefits of millets:

Cooking Time : 20 min

Serves : 4


  1. Kodo millet (varagu) – 1 cup (200 g)
  2. Dal (green gram) – half cup (100 g)
  3. Oil – 25 ml
  4. Cumins (jeeragam) – half tsp
  5. Coarsely ground pepper  (milagu thool) – half tsp
  6. Curry leaves (kariveppilai) – 1 sprig
  7. Ginger (inji) – 1 inch
  8. Salt – 1 tsp
  9. Turmeric powder (manjal thool)  – 1/4 tsp
  10. Water – 600 ml


  • Wash millets, dal, chop ginger finely & keep them aside.
  • Heat pressure cooker with oil, add cumins, pepper, curry leaves, ginger and fry for 30 sec.
  • Now add water, salt, turmeric and bring them to a boil.
  • Finally add millets & lentils and pressure cook them (simmer for 8 min after bringing to high pressure).
  • When the pressure is released, add a teaspoon of ghee (optional) & mash with the back of a ladle.
  • Serve hot millet pongal with coconut chutney & sambar (optional).

Please Note:

  • I prefer to do the tempering before pressure cooking as it enhances the flavors of spices in it.
  • Please be careful with pressure cooking time as well as water & oil measurement; even a small change in them makes huge difference.
  • I used sunflower oil here. You can make this pongal rich by mixing equal portion of ghee (clarified butter) & neutral oil and it makes pongal really delicious.

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