Roast the moong dal in a tsp of ghee until golden
Wash the millet and add a pinch of salt, roasted dal to it.
Pressure cook with 2 cups water for 4 whistles.
Powder the jaggery and add it to warm water. Once the jaggery completely dissolved, filter to remove the impurities and then add the jaggery syrup to the cooked millet.
lower the flame and stir well to get the right consistency.
Fry cashew nut, raisins, cardamom in the remaining ghee and add it to the pongal.
Barnyard millet sweet pongal ready...
