Kuthiraivali Pongal (Barnyard Millet with Whole Green Gram)

Ingredients

• barnyard millet — 500 g (printed as 'horse-tail millet'; soaked overnight)
• moong dal (split green gram) — 100 g (the English page says 'green gram whole'; the Tamil edition lists pasi paruppu, split moong dal)
• ghee — 100 g
• cashew nuts — 10 g (roasted)
• pepper and cumin seeds (a few)
• salt (as required)
• water (2 to 2 1/3 cups for every cup of millet and dal together, measured dry (ICAR-CITH: 3 to 3 1/2 cups for 1 cup millet with 1/2 cup moong dal))

Method

1. Measure the barnyard millet and the moong dal by the cup while dry and note the total. Wash the millet and leave it to soak overnight; drain.
2. Heat some of the ghee in a heavy pan and roast the moong dal until golden.
3. Put the millet and dal in a pressure cooker with 2 to 2 1/3 cups of water for every cup you measured, add a little salt and cook for 3 to 4 whistles, until soft.
4. Stir in the pepper, cumin, salt to taste, the roasted cashews and the rest of the ghee, mix thoroughly and serve.