opening the cooker if you see the Pongal has become of a loose consistency , no need to panic , just keep it in an open pan and on a medium heat, the Pongal will become a little thicker.
initial roasting of moong dal is optional.
tempering can be done In the last stage also. But I prefer to do it first , pour it over the millets and dal and then pressure cook everything together as the spices will give a good flavour to the millets and dal while getting cooked.
Now a days I am so much in kodo, little millets that I make just normal rice like millet and have with any dal, sabzi I make, I finished little millet (saamai) and barnyard millet (kuthiravali) just like that now I am noticing I am posting more of Varagu recipes
small for onions for side (i didn't have so have used normal onions, thinly sliced). I usually cook varaguarisi/kodomillet for my regular meal and so, sometimes have a cup of it leftover which i use it for my next day lunch
( Learn how to make Pongal with Kodomillet, palm sugar candy and mung bean lentils). My recent love affair with millet reached a new high when i made this sweet pongal with kodomillet and palm sugar candy