Ingredients
Foxtail Millet - 3/4 Cup
Moong Dhal - 1/4 Cup
Water - 4 Cups
Grated Jaggery/ Brown Sugar - 1 Cup
Salt a pinch
Cardamom Powder- 1/4 tsp
Butter/ Ghee - 3 to 4 tsp
Finely Chopped Nuts - 4 tsp
Dry Grapes - 2 tsp
Method
Dry roast moong Dhal and foxtail millets in a pressure cooker for 5 minutes on medium flame.
Add water, 1 tsp butter, cardamom powder, and pressure cook it for 3 to 4 whistles comes out. Then switch off the flame and let it cool down completely.
Add grated Jaggery/ brown sugar and mix well.
Heat butter in a pan. Add the chopped nuts and grapes then fry for few minutes. Then transfer this into millet Pongal. Mix it well and serve hot.
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