This is a very traditional rice based dish from Thamizhnadu. There are two versions. The sweet one is called Sarkarai Pongal. My post today is about the savoury one called Venn Pongal. Pongals have a rather cult status in Thamizhnadu on account of one of the major festivals called Pongal. It is a harvest festival where both versions of pongal are prepared. I, like many other Thamizh families, prepare the sweet one on many festivals and the savoury one routinely for breakfast.
Venn pongal is light on the stomach as are its country cousins from other Indian states, khichadi.
This recipe uses millets rather than rice, making the dish healthier. Pair the dish with any tamarind based wet dish and you will be in seventh heaven. It can also be served with coconut chutney.

Ingredients
1/2 cup millet of choice (I used Little millet) – or any other cereal like oats, quinoa
1/2 cup mung lentils (moong dal, paasi parupu)
3 1/2 cups water, more if needed
Unrefined salt to taste
10 cashew nuts, broken from the centre vertically
2 green chilies, chopped fine
1/2 tsp black pepper corns (sabut kali mirch, kuru milagu)
3/4 tsp cumin seeds (sabut jeera, jeeragam)
1″ piece ginger, grated or minced fine
1 sprig curry leaves
A pinch of asafoetida (hing, perunkayam)
Method
Heat a wok and add the lentils
Roast till aromatic
Add the millet
Wash well
Transfer to a saucepan and add 3 1/2 cups water
Cook till both the millets and the lentils are soft (add more water, if necessary)
Set aside
Heat a wok and add the cashew nuts
Roast till the nuts start to change colour
Remove from flame and set aside
To the same wok, add the cumin seeds and black pepper corns
When the cumin starts to splutter, lower the flame
Add green chilis and ginger
Roast for 30 seconds
Add curry leaves and continue to roast till the curry leaves are crisp
Add the asafoetida and mix well
Add this to the cooked lentils and millet along with roasted cashews
Mix well
Put back on flame
Simmer for a couple of minutes till all the flavours are mixed well
Remove from flame
Serve hot with your choice of tamarind curry and/or coconut chutney
Enjoy!