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Barley Pongal | How to make savory pongal with barley

Barley pongal, a savory dish made with barley and moongdal. Pongal, a popular breakfast dish, served with sambar and chutney.
Course Breakfast, Brunch, Dinner, Main Course
Cuisine Indian, South-Indian
Keyword Barley pongal recipe, How to make pongal, Pongal recipe, Savory pongal, Ven pongal recipe, Venpongal recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2


  • cup barley
  • ¼ cup moong dal
  • ½ cup milk
  • 1 cup water
  • ¾ teaspoon salt or to taste


  • 2 tablespoon ghee
  • ½ teaspoon mustard seeds
  • 1 teaspoon shredded ginger
  • ¾ teaspoon cumin seeds
  • 3 tablespoon chopped cashewnuts
  • 1 teaspoon freshly pounded black peppercorns
  • a sprig of curry leaf


  • Wash moong and barley twice in plain water and soak in a cup of water for a minium of 30 minutes.
  • In a pressure cooker take barley and moong along with water and milk. Mix well and pressure cook for 4-5 whistles.  
  • In a heavy bottom pan, add 2 tablespoon ghee, when hot splutter mustard seeds, add curry leaves, ginger, cashewnuts and saute until nuts turn golden brown. Finally add cumin seeds this tempering.
  • Tip all the cooked barley and moong to this tempering, add ¼ cup water to vessel and add it to this. Add salt and pounded pepper to this and mix well.
  • Let this sit on the stove for 10 minutes, for the liquid to be absorbed. Once done, remove from the stove. Serve it warm with chutney and sambar.



  • Pongal usually thickens as it rests, so do take it off when it is a bit saucy not watery, a bit saucy. 
  • Serve it warm, even if you have made it ahead, just add 2-3 tablespoon water or milk mixed with water , mix and heat it to become warm and enjoy.