Saamai (little millet) Pongal

Wash saamai and moong dal together.

Add water and required salt. Pressure cook it for 3 whistles.

To Temper: Heat a small pan with ghee, add cashews and fry until golden brown. Keep aside. In the same pan, add cumin seeds, pepper, asafoetida, green chilly. Let it splutter. Pour this to cooked Pongal and stir it.

Serve with coconut chutney and sambar.