Bajra Pongal (Pearl Millet Pongal)

Ingredients:

• 1 cup bajra (pearl millet)
• ¼ cup moong dal (yellow split lentils)
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 2 tablespoons ghee
• 10-12 curry leaves
• 8-10 cashew nuts
• Salt to taste

Instructions:

1. Dry roast the bajra and moong dal separately for a few minutes.
2. Pressure cook them together with 4 cups of water for about 3-4 whistles.
3. Heat ghee in a pan, add cumin seeds, black pepper, curry leaves, and cashews, and sauté until golden brown.
4. Add the tempering to the cooked bajra and moong dal. Mix well and cook for 2-3 minutes.
5. Serve with coconut chutney or sambar.