First, measure and keep all the ingredients ready. Then chop green chilli and ginger finely.
In a pan roast moong until golden colour and nice aroma arises. Wash the millet twice and drain the water from it. Transfer the millet and roasted moong dal to a vessel.
Pour 2.5 cups of water and add required salt. If you want the pongal little mushy, increase the water quantity to 3 to 3.5 cups. Pressure cook it for 3 to 4 whistles. Once the pressure releases by itself, if preferred mash it slightly.
Heat ghee in a pan add ginger, green chilli, cashews and fry for a while. Then add jeera, pepper, hing, curry leaves and give a quick stir.
Add all the tempered ingredients to the Pongal and mix well.
1. Roasting moong dal is optional, but it adds a nice flavour to the Millet Pongal Recipe. 2. For a mushy Pongal, increase water level to 3 to 3.5 cups of water. Then after pressure cooking, mash it with a ladle slightly. 3. If the Pongal is watery after cooking, then pressure cook for another 2 whistles. 4. If the Pongal turns dry, then add 1 tbsp of ghee or 2 tbsp of milk. 5. Half the quantity of jeera and pepper can be crushed and used which adds more flavour and spiciness. 6. Do the tempering in low flame, be sure not to burn jeera and ginger. Otherwise, the whole Pongal taste bitter. 7. Tempering, at last, helps to retain the flavour for a long time for this Varagu Pongal Recipe. 8. You can use other millets like Foxtail Millet, Barnyard Millet, Little Millet too.