Rinse the kodo millet very well with ample amount of water. Pressure cook the millet and green gram lentils for 3 whistles in medium flame. Kodo millet requires 1.5 cups of water(3 times more than the millet quantity) and lentils need around 1/2 cup of water to cook soft.

Once the pressure subsides naturally, remove the lid and keep the millet plus lentils ready. Next heat a pan adding ghee, cumin and curry leaves. As the cumin sizzles, include ginger and crushed black pepper.

Saute the seasoning for a while and then include cashew nuts and turmeric powder. The cashews turn slightly brown then add 1 cup of water and bring it to boil. Include cooked millet and lentils, combine everything well. Finally add salt and grated coconut. Mix it up and switch off the flame after few seconds.

Very healthy kodo millet pongal is ready to serve.

For pongal the millet needs to be cooked little mushy, so I have added water in the ration of 1:3. To cook it with separated grains, it may require 2.5 cups of water.

You can pressure cook both millet and lentils together and then include seasoning. But I prefer cooking separately, then combining them in seasoning.

While cooking pongal, you can adjust water as per the desired consistency as it tends to thicken with time.