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Kuthiraivali Millet Pongal | Barnyard millet Pongal | Ven Pongal

Pongal is a South Indian breakfast /tiffin item prepared with rice and moong dal. Here is a healthy version with barnyard millets.
5 from 10 votes
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Course: Breakfast/ Tiffin
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Author: Vidya Srinivasan


  • Ingredients:
  • Kuthiraivali Millet - 1/2 cup
  • Split yellow moong dal - 1/2 cup
  • Ginger - 1 teaspoon chopped
  • Water - 3 cups
  • Salt - as needed
  • To temper:
  • Ghee - 1 tablespoon
  • Cumin seeds - 1 teaspoon
  • Peppercorns - 1/2 teaspoon
  • Fresh curry leaves - 1 spring
  • Cashew nuts - as needed
  • Hing - generous pinch
  • Ginger - 1/2 teaspoon peeled and chopped


  • Soak moong dal and Kuthiraivali Millet; set it aside (I soaked in hot water for 30 minutes)
  • Add ghee to the pressure cooker, saute Kuthiraivali Millet and soaked moong dal for 2 mins
  • Pressure cook Kuthiraivali Millet and moong dal, along with chopped ginger and salt in 3 cups of water for 3 whistles. Switch off and Keep it aside
  • Add ghee to the pan, when it is hot add Cumin seeds, peppercorns, ginger, asofetida, curry leaves and hing. Once it splutters, add this seasoning to the cooked pongal and mix well
  • Garnish with some roasted cashew before serving. Serve hot with any chutney/sambar
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  1.  Adjust the ghee according to your taste
  2. Soaking dal and millet is optional
  3. Adding ginger while cooking dal is optional
  4. If you are using Instant pot saute the dal and Kuthiraivali Millet in saute mode and cook them in high temperature for 18 minutes
  5. Any millet variety can be used for pongal
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