Jowar Pongal

When you crave something light, nourishing, and full of traditional flavors, Pongal always comes to the rescue! This time, I gave the classic dish a healthy makeover with broken jowar (fada) and moong dal — turning it into a high-fiber, protein-rich meal that’s as comforting as it is wholesome. A drizzle of ghee, the aroma of curry leaves, and the earthy spices make this Jowar Pongal a perfect blend of taste and nutrition — ideal for breakfast or a cozy lunch bowl.

Jowar Pongal is a wholesome and nutritious take on the classic South Indian dish, made using broken jowar (fada) and moong dal instead of rice. This millet-based version is rich in fiber, protein, and essential minerals — making it perfect for breakfast, brunch, or a light meal.
It has the comforting flavors of traditional Pongal — aromatic ghee, cumin, black pepper, ginger, and curry leaves — but with the added goodness of jowar, a gluten-free grain that supports digestion and keeps you fuller for longer.

Preparation Time: 10 minutes
Soaking Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 1 hour
Serves: 2 persons

Ingredients:

½ cup broken jowar (fada)

¼ cup yellow moong dal

1 tbsp ghee

½ tsp cumin seeds

½ tsp crushed black pepper

1 tbsp chopped ginger

Few curry leaves

A pinch of asafoetida (hing)

8–10 cashews

½ tsp turmeric powder

Salt to taste

Water as required

Method:

Wash and soak broken jowar and moong dal for about 30 minutes.

Pressure cook both together with salt, turmeric, and about 3½ cups of water for 4–5 whistles or until soft and mushy.

In a small pan, heat ghee, add cumin seeds, black pepper, chopped ginger, curry leaves, hing, and cashews.

Pour the tempering over the cooked pongal and mix well.

Serve hot, drizzled with a little extra ghee on top.