1. Proso Millet Ven Pongal  Ingredients Proso Millet – ½ cup Moong Dal – ¼ cup Water – 2.5 to 3 cups Ginger – ½ inch, finely chopped Green Chilies – 1, chopped Black Peppercorns – ½ tsp, crushed Cumin Seeds – ½ tsp Asafoetida (Hing) – a pinch Curry Leaves – a few Cashews – 8-10, broken Salt – to taste Ghee – 1 tbsp Oil – 1 tsp Instructions Roast and Cook Dry roast the moong dal for 2 minutes until fragrant. Wash the proso millet and add it to a pressure cooker along with the roasted moong dal. Pour 2.5 to 3 cups of water, add salt, and pressure cook for 2-3 whistles until soft. Prepare Tempering Heat ghee and oil in a small pan. Add cumin seeds, crushed black pepper, and chopped ginger. Add green chilies, curry leaves, and asafoetida. Sauté for a few seconds. Finally, add cashews and roast until golden. Combine and Serve Pour the tempering over the cooked millet and dal mixture. Mix well until everything is well combined and creamy. Serve hot with coconut chutney or sambar. Enjoy this nutritious and healthy millet-based Pongal!

Pearl Millet Rawa Upma Ingredients Pearl Millet Rawa – ½ cup Water – 1.5 cups Onion – 1 small, finely chopped Veggies – ½ cup, chopped (optional) Green Chilies – 1-2, chopped Ginger – ½ inch, finely chopped Mustard Seeds – ½ tsp Urad Dal (Black Gram Lentils) – 1 tsp Chana Dal (Bengal Gram Lentils) – 1 tsp Curry Leaves – a few Cashews or Peanuts – 1 tbsp (optional) Salt – to taste Turmeric Powder – ¼ tsp (optional) Oil or Ghee – 1 tbsp Coriander Leaves – for garnish Instructions Dry Roast the Millet Rawa Heat a pan and dry roast the pearl millet rawa on low flame for 2-3 minutes until aromatic. Set aside. Prepare the Tempering In the same pan, heat oil or ghee. Add mustard seeds and let them splutter. Add urad dal, chana dal, and cashews or peanuts. Sauté until golden brown. Add green chilies, ginger, and curry leaves. Sauté for a few seconds. Sauté the Vegetables Add chopped onions and sauté until translucent. Add carrots and beans (if using) and cook for 2 minutes. Cook the Upma Pour 1.5 cups of water into the pan and bring to a boil. Add salt and turmeric powder. Slowly add the roasted pearl millet rawa while stirring continuously to avoid lumps. Cover and cook on low heat for 5-7 minutes until the millet absorbs water and turns soft. Garnish & Serve Fluff the upma with a spoon and garnish with fresh coriander leaves. Serve hot with coconut/ Coriander chutney or curd. Enjoy this healthy and filling Pearl Millet Rawa Upma for a nutritious breakfast! 😊