Kuthiraivali pongal&coconut chutney

• Barnyard Millet - ½ cup
• Yellow lentil/Moong dal dhuli/pasi parappu - ½ cup
• Finely chopped ginger - 1 tbsp
• Pepper - 1 tbsp
• Cumin seeds - 1 tsp
• Curry leaves - 1 sprig
• Asafoetida/hing - a pinch
• Cashews - 10 (broken)
• Dry grapes - 8
• Ghee - 2 tbsp
• salt to taste

1. Soak barnyard millet and yellow lentil in water for 30 minutes. Drain water and set it aside.
2. Heat cooker and add 1 tbsp ghee and washed millet and lentil
3. Add 2 cups of water and when it starts boiling close the cooker and let it cook for 2-3 whistles.
4. When the pressure comes down, open the cooker and mash it nicely.
5. Add ghee in a small frying pan and add pepper, chopped ginger, cumin seeds and saute for few seconds.
6. Now add cashews, curry leaves, dry grapes and a pinch of asafoetida and saute for few seconds and add this mixture in the cooker. Add salt to taste and mix gently.
7. Serve it hot with any chutney and sambar.