Millet Pongal

Breakfast with millet pongal is an ideal way to start a day. Millet pongal can be served with spicy coconut chutney alone as it tastes good even without sambar. So healthy breakfast can be made in a jiffy.

Here I used kodo millet or varagu but you may try with other millets also. You can refer the table below for the nutrition values of millets:

milletsNutritionTableCooking Time : 20 min

Serves : 4


  1. Kodo millet (varagu arisi) – 1 cup (200 g)
  2. Green gram lentils (moong dal/ paasi paruppu) – 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

Cooking Method:

  • Wash millets & lentils.
  • Chop ginger finely & keep aside.
  • Heat pressure cooker with oil, add cumins, pepper, curry leaves, chopped ginger and fry for 30 sec.
  • Now add water, salt & turmeric and bring 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, mash with the back of a ladle and pour a teaspoon of ghee (optional) to enhance the flavour.
  • Serve hot millet pongal with coconut chutney or/and sambar.

Please Note:

  • I prefer to do the tempering before pressure cooking as it helps to enhance the flavors of spices in it.
  • We need to strictly follow the pressure cooking time as well as water & oil measurement; even a small change in them makes a huge difference.
  • I used sunflower oil here. You can make this pongal rich by mixing equal portions of ghee (clarified butter) & neutral oil.

5 Comments Add yours

  1. InspiresN says:

    healthy share and wonderful recipe!

    1. Megala says:

      Thanks so much.

  2. Looks delicious!

    1. Megala says:

      Thanks so much, dear Diane !

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