Yoga Life
Kodo Millet Pongal
A grounding, comforting kodo millet pongal from the Wholesome Living Through Food series — a lighter millet-and-moong-dal take on the classic pongal, finished in ghee.
Kodo millet pongal is a wholesome alternative to the traditional rice pongal, made with kodo millet and roasted moong dal in equal measure and finished with a ghee tempering of pepper, cumin, ginger and curry leaves. Light on digestion and grounding, it's a satisfying, gluten-free comfort dish.
Ingredients
- 1/2 cup (125 ml) kodo millet, soaked 30 minutes
- 1/2 cup (125 ml) moong dal
- 4 cups water (1 part millet-and-dal to 4 parts water)
- 1 tsp salt
- 4 tbsp ghee
- A few cashew nuts (optional)
- 1 tsp peppercorns, roughly pounded
- 1 tsp cumin seeds
- A piece of ginger, finely chopped
- A pinch of asafoetida (hing)
- A few curry leaves
Method
- 1
Dry-roast the moong dal until it turns a mild golden brown and smells nutty; turn off the heat.
- 2
Mix the soaked kodo millet and roasted moong dal together (1:1). Add 4 cups water and the salt, and pressure-cook for about 3 whistles on medium flame. Let the pressure release naturally, then rest 10 minutes.
- 3
For the tempering, heat the ghee in a small pan and roast the cashews (if using). On a low flame add the pounded pepper, cumin and ginger.
- 4
Turn off the heat, add the hing and curry leaves, then pour the tempering over the pongal and mix well.
- 5
Serve hot and fresh, with coconut chutney and sambar.
Presented by Hema Subramanian in the Wholesome Living Through Food series. Roasting the moong dal first deepens the flavour; you can reduce the ghee to taste.
Why it's nourishing
Kodo millet is a gluten-free grain rich in fibre and minerals, and paired with moong dal it makes a light, protein-balanced meal. Traditionally valued as grounding and easy on digestion, this pongal is a comforting dish that supports steady energy — a sattvic choice alongside a yoga practice.
More recipes from Hema Subramanian and The Home Cooking Show →
Frequently asked questions
- How is kodo millet pongal different from regular pongal?
- It swaps rice for kodo millet, keeping the same comforting, ghee-tempered character while adding more fibre and making the dish gluten-free and lighter on digestion.
- Can I make it with less ghee?
- Yes — ghee carries a lot of the flavour, but you can reduce the amount to suit your preference.
References
- Classical textBhagavad Gita 17.8-10 — sattvic food that nourishes life, strength and health— The yogic view that wholesome, simple food supports a clear mind and healthy body.