Proso Millet Venpongal Recipe

Cooking Directions

• STEP 1.Wash the proso millet and lentils together and soak them in water for 30 minutes.
• STEP 2.In a pressure cooker, heat ghee and add cumin seeds, peppercorns, and curry leaves.
• STEP 3.Add the soaked millet and lentils, along with water, salt, and turmeric powder.
• STEP 4.Pressure cook for 4-5 whistles or until the millet and lentils are cooked and soft.
• STEP 5.Once the pressure is released, open the cooker and mix well.
• STEP 6.Serve the Proso Millet Venpongal hot with coconut chutney and sambar.

Cooking Tips

• You can add grated ginger and chopped green chilies for added flavor.
• To enhance the taste, you can temper the venpongal with ghee, mustard seeds, and cashew nuts.
• If you don't have a pressure cooker, you can cook the millet and lentils in a regular pot, but it may take longer.

Storage and Serving

• Leftover venpongal can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the venpongal in a microwave or on the stovetop with a little bit of water.
• Serve the venpongal as a breakfast or brunch dish, accompanied by coconut chutney, sambar, or pickle.