Comforting and Wholesome: Ishva Little Millet Pongal Recipe

Comforting and Wholesome: Ishva Little Millet Pongal Recipe


Pongal is a popular South Indian dish, traditionally made with rice and lentils. However, using Little Millet instead of rice adds a healthy twist to this classic recipe. Little Millet is rich in fiber, minerals, and antioxidants, making it a nutritious choice for your meals. Here’s a simple and delicious recipe for Ishva Little Millet Pongal.


  • Ishva Little Millet: 1 cup
  • Yellow Moong Dal (split yellow lentils): ½ cup
  • Water: 4 cups
  • Ghee (clarified butter): 2 tablespoons
  • Cumin Seeds: 1 teaspoon
  • Black Peppercorns: 1 teaspoon
  • Grated Ginger: 1 teaspoon
  • Curry Leaves: 10-12 leaves
  • Cashew Nuts: 10-12 (optional)
  • Asafoetida (Hing): a pinch
  • Salt: to taste


  1. Rinse and Soak:

    • Rinse the Little Millet and Moong Dal separately under running water.
    • Soak them in water for about 30 minutes. This helps in reducing the cooking time and makes the Pongal softer.
  2. Cook Little Millet and Moong Dal:

    • In a pressure cooker, add the soaked Little Millet, Moong Dal, and 4 cups of water.
    • Add a pinch of turmeric powder.
    • Close the lid and cook on medium heat for about 3-4 whistles or until both the millet and dal are cooked and soft.
  3. Prepare Tempering:

    • While the millet and dal are cooking, heat ghee in a small pan.
    • Add cumin seeds and allow them to splutter.
    • Add black peppercorns and fry for a few seconds.
    • Add grated ginger, curry leaves, and cashew nuts (if using) and sauté until the cashews turn golden brown.
    • Finally, add a pinch of asafoetida (hing) and mix well.
  4. Combine and Serve:

    • Once the pressure releases naturally from the cooker, open the lid and mash the cooked millet and dal mixture lightly.
    • Add salt to taste and mix well.
    • Pour the prepared tempering over the cooked mixture and stir to combine.
    • If the Pongal is too thick, you can add a little hot water to get the desired consistency.
    • Serve hot with coconut chutney or sambar.


  • For added flavor, you can also add a few black peppercorns directly to the millet and dal mixture before cooking.
  • Adjust the consistency of the Pongal by adding more water if you prefer it more porridge-like.
  • You can also add a pinch of turmeric powder while cooking the millet and dal for a slightly yellow color.

Health Benefits:

Little Millet is a powerhouse of nutrition. It is rich in fiber, which aids in digestion, and contains essential minerals like iron, magnesium, and phosphorus. It is also gluten-free, making it an excellent choice for those with gluten intolerance.


This Ishva Little Millet Pongal is not only healthy but also incredibly delicious. It’s a perfect dish for breakfast or lunch and can be enjoyed by people of all ages. Give this recipe a try and enjoy the wholesome goodness of Little Millet in a traditional South Indian delicacy.

Happy Cooking!

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