Manjal Pongal

Cooks in: 20 Minutes Serves: 2 People

Manjal Pongal is offered to goddess during Tamil month of  Aadi. This is a very simple and unique prashad offered along with Thalagam, a mixed vegetable stew.  The pongal is generally prepared in grainy  consistency. This is a traditional dish of Thirunelveli District, Tamilnadu. I used Kodo Millet for this recipe.

Ingredients:

  • 6 Tbsp Kodo Millet
  • 3 Tbsp Toor Dal
  • 1/4 Tsp Salt
  • 1/8 Tsp Turmeric Powder
  • 1 Cup Water

Directions:

  1. Wash and soak millet and dal for 30 minutes. Drain.
  2. In a 2 Ltr Cooker add millet dal mixture, salt, turmeric powder and water.
  3. Cook for 4 whistles. Let pressure settle down.
  4. Add a tbsp of ghee as topping and serve along with Thalagam and vadam (rice crisp).

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Note:

1. This measurement is for 2 people.

2. Can use other millets like Little, Barnyard or Foxtail.

3. For mushy consistency, add 1/2 Cup more water.

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