Navane Pongal (With Veggies) Recipe

Cooking Directions

• STEP 1.Wash and soak foxtail millet and moong dal for 30 minutes.
• STEP 2.Pressure cook the millet and dal with water, turmeric powder, and salt.
• STEP 3.Heat ghee in a pan and add cumin seeds, ginger, and curry leaves. Saute for a minute.
• STEP 4.Add chopped vegetables and saute for a few minutes.
• STEP 5.Add the cooked millet and dal mixture to the pan and mix well. Cook for a few minutes.
• STEP 6.Serve hot with coconut chutney and sambar.

Cooking Tips

• You can add vegetables like carrots, beans, peas, and capsicum.
• Add a pinch of asafoetida for extra flavor.
• Garnish with chopped coriander leaves before serving.

Storage and Serving

• Navane Pongal is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.