Breakfast
Korra Pongal
A comforting millet take on ven pongal with moong dal, pepper and ghee.
1grains Kitchen·· 5 min read
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 3
Ingredients
- ½ cup korra (foxtail millet)
- ¼ cup pesarapappu (moong dal)
- 3 cups water
- 1 tsp miriyalu (black pepper), lightly crushed
- 1 tsp jeelakarra (cumin seeds)
- 1-inch ginger, chopped
- Curry leaves, a few jeedipappu (cashews)
- 2 tbsp ghee, salt to taste
Method
- Dry-roast the moong dal until fragrant. Rinse with the korra.
- Pressure-cook with water and salt for 3–4 whistles until very soft. Mash lightly.
- Heat ghee; fry cashews, pepper, cumin, ginger and curry leaves. Pour over the pongal and mix.
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