Barnyard Millet Pongal
  • Oct 05, 2020
  • Category: Recipes
  • Comments: 0

Barnyard millet known as Kuthiravali in Tamil, Oodalu in Kannada, odalu in Telugu, Jhangora in Hindi and Kavadapullu in Malayalam, is rich in high fiber content. It has the lowest carbohydrate content and energy value amongst all the varieties of millets. The bran layers of millets are good sources of B-complex vitamins. This article features banyard millet Pongal using Daivik’s certified-organic banyard millet, along with moong dal and some spices.


  • Barnyard Millet: 1 cup
  • Moong dal: 1/2 cup
  • Water: 4 cups
  • Ghee: 4 tsp
  • Pepper Corns: 1 tsp
  • Cumin seeds: 1 tsp
  • Finely chopped ginger: 1 inch


  • Wash barnyard millet and moong dal together and soak for minimum 10 minutes.
  • Pressure cook barnyard millet and moong dal with 4 cups of water, with needed salt, for 1 whistle and keep in sim mode for 5 minutes, turning off the flame.
  • When the pressure subsides, mash the pongal well with ladle.
  • Heat the ghee in kadai, add peppercorns, cumin seeds, ginger, and hing. Sauté for few seconds till you get nice aroma, and add this tadka over mashed Pongal and serve hot. It goes well with sambar and coconut chutney.

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