Kollu Pongal | Horse gram Pongal

Cooks in: 20 Minutes Serves: 2 People

Horse gram is a pulse crop widely cultivated and consumed in India since ancient times. It is the most protein-rich lentil found on the planet. It is very high-powered. That’s why race horses are fed with this gram, which is called horse gram in the market. It is low in lipid and sodium content, and its slow digestible starch make ideal for diabetic and obesity patients. This simple pongal recipe using millet and horse gram is an ideal dish for breakfast.


  • 1/2 Cup Foxtail Millet
  • 1/4 Cup Horse gram/Kollu/ Kulthi
  • 1.75 Cups Water
  • 1/4 Cup Milk
  • 2 Tbsp Ghee
  • 1 Tbsp Chopped Ginger
  • 1 Tsp Pepper/Milagu
  • 1 Tsp Cumin Seeds/Jeera
  • 3/4 Tsp Salt
  • 1/8 Tsp Asafoetida Powder
  • 8 Curry Leaves
  • 1 Tbsp Roasted Cashew nuts


  1. Pulsate the horse gram in a mixie a few times to break them. Don't grind too long. Check video for the consistency. Soak this in water for 6 hours. Drain.
  2. Wash and soak millet for an hour. Drain. Grind pepper and cumin seeds coarsely.
  3. In a 3 Ltr pressure pan, add ghee and add pepper, cumin and ginger. Add drained horse gram and millet. Add milk, salt, asafoetida powder and curry leaves. Cook for 6 whistles. Switch off let pressure settle down.
  4. Open, mix well and finally add roasted cashew nut pieces. Serve hot with chutney/sambar/gothsu.

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  • Other millets like Kodo, Barnyard, Little, Proso can be used for this recipe.
  • Do not grind horse gram to a fine powder. Just pulsating for a few time is enough.
  • Can add more ghee before serving.

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