Jowar (Sorghum) Pongal

Jowar (Sorghum) Pongal

Source : Blend The Soaked Jowar In The Mixie Till It Is Half Crushed Pressure Cook The Jowar And Dal In 3-4 Cups Water With Salt To Taste For 10 Minutes On A Lo...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : April 3, 2026

Step:

  1. Blend the soaked jowar in the mixie till it is half crushed. Pressure cook the jowar and dal in 3-4 cups water with salt to taste for 10 minutes on a low flame after the first whistle.

  2. Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, curry leaves, peppercorns, ginger and cashew nuts. Saute for a minute.

  3. Switch off the flame and pour this temering over the boiled jowar-dal mix. Drizzle ghee over it and garnish with coriander leaves. Serve for breakfast / brunch with coconut chutney, pickle or idli podi.

Ingredients

  1. 1/2 cup jowar seeds (sorghum), dry roasted & soaked overnight
  2. 1/2 cup split moong dal (green gram), dry roasted & soaked for 2 hours
  3. 2-3 tbsp. oil
  4. 1 tsp. mustard seeds
  5. 1/4 tsp. asafoetida
  6. 1/2 tsp. whole peppercorns, crushed
  7. 1 tsp. ginger, grated
  8. 1-2 sprig curry leaves
  9. handful cashew nuts
  10. to taste salt
  11. 2 tbsp. ghee
  12. 1 tbsp. coriander leaves, chopped

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