Millet Pongal Recipe: Low Carb Comfort Bowl

Last updated on March 31, 2026

Have you ever wondered whether a traditional South Indian breakfast can get a modern twist? Well, the answer is yes! Today, I am introducing you to my wholesome Millet Pongal recipe. This warm, aromatic bowl of Pongal has become my latest kitchen obsession. I prepared it during my Navratri fasting days, but have become addicted to this lightly spiced, nourishing, yet incredibly light dish. This dish doesn’t just fill your tummy but makes my entire soul smile. What’s best is that it’s very easy to prepare, even on busy mornings when you don’t even have time to brew a cup of coffee.

I have often loved experimenting with millets. Particularly, foxtail millets are my favorite for making Pongal, as they cook up fluffy and beautifully absorb flavors. Plus, its gentle nuttiness pairs well with the mellow sweetness of yellow moong dal. Once you try this highly nutritional breakfast recipe, there’s no going back to plain rice.

Let’s get into the recipe:

Ingredients:

• 1/2 cup Foxtail Millet
• 4 cups Water
• 2 tbsp Avocado Oil
• 1/2 cup Yellow Moong Dal
• 1 tsp Cumin
• 5 Cashews, optional
• 1/2 tsp Whole Black Pepper
• 1 sprig of Curry Leaves
• 1 tsp Chopped Ginger
• 1/8 tsp Hing
• For Tadka:
• 2 tbsp Avocado Oil
• 5-6 Curry Leaves
• 1 tsp Cumin

Instructions:

1. Soak the foxtail millets and yellow moong dal overnight in water for up to 5 to 6 hours.
2. Put a pressure cooker over medium flame, and add avocado oil.
3. Once the oil heats, add black pepper and cumin, and sauté for a few seconds. After it starts spluttering, add the chopped ginger, hing, and curry leaves.
4. In a separate pan, sauté the cashews till they turn light golden brown.
5. After that, rinse the soaked millet and dal. Then, add the rinsed dal & millet in the cooker and sauté for 2 mins till aromatic.
6. Close the lid, and pressure cook on medium flame or until 4-5 whistles.
7. Once done, let the pressure release, and then open the lid and give a nice mix to the Pongal.

For Tadka:

1.  Take a small tadka pan and heat the avocado oil in it, and add cumin, curry leaves, and roasted cashews.
2. Add the tadka on top of the Pongal.
3. Your Pongal is ready to serve with chutney.

Nutritional Value:

There you have it: a simple, tasty, and soul-satisfying Millet Pongal Recipe. It’s easy to prepare and completely nourishing. Do try it out and see how it fills you up without making you feel heavy. It’s great for mindful mornings or even when fasting.

If you enjoy it, don’t stop here! I have many more light and healthy breakfast recipes, like Keto Guacamole and Keto Uttapam. Also, follow me on Instagram and Facebook for more such healthy foodie adventures with a little sprinkle of joy in every meal. After all, cooking should be fun, tasty, and feel-good.

Here’s to warm bowls, happy hearts, and simple joys of homemade food.