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Jowar Pongal

Jowar Pongal

Cooking Time

Preparation Time : 1440

Cook Time : 20

Total Time : 1460


Serves 2

  • 1/2 cup jowar seeds (sorghum), dry roasted & soaked overnight

  • 1/2 cup split moong dal (green gram), dry roasted & soaked for 2 hours

  • 2-3 tbsp. oil

  • 1 tsp. mustard seeds

  • 1/4 tsp. asafoetida

  • 1/2 tsp. whole peppercorns, crushed

  • 1 tsp. ginger, grated

  • 1-2 sprig curry leaves

  • 10-12 cashew nuts

  • 1 tsp. salt or to taste

  • 2 tbsp. ghee


  • 01

    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.

  • 02

    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.

  • 03

    Switch off the flame and pour this tempering over the boiled jowar-dal mix. Drizzle ghee over it and garnish with coriander leaves. Serve for a light healthy lunch with coconut chutney, pickle or idli podi.



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