Method:

Dry roast all the millets together and moong dal separately till the aroma comes out. Allow them to cool down and mix them together. Wash and soak it in a cup of water for 5 mins, In a pressure cooker, add the millets and moong dal mixture, add 4 cups of water. Close the lid and pressure cook it for 3 whistles.

Meanwhile grind coconut, ginger, and chili to a smooth paste and keep ready.

Heat a heavy bottomed pan with oil and ghee, when it is hot add Peppercorns allow it to crackle, once it begins to make a low flame add mustard and cumin allow it to splutter, then add cashew nut fry until it turns light brown in a medium flame.

Add asafoetida, curry leaves, coriander, chilies saute in oil for few secs, then add ground paste into it, saute, add turmeric, add cooked millets and dal mixture, mix well add water if necessary to a medium thick in consistency, stir.

Bring it to boil for 5 min, make a low flame cook covered for 3 to 4 min and switch off the flame. Transfer aromatic Mixed millet Pongal to a serving dish.

Serve hot and enjoy with a Dollop of ghee, coconut chutney.