Pongal is a Traditional South Indian breakfast/tiffin item prepared with rice and moong dal. Here is a healthy version with barnyard millets.
Pongal is a very common tiffin prepared in home. We generally prefers pongal for weekend brunch, after heavy pongal with lot ghee will watch tv and leisurely spent the rest of the day. I have a big sweet tooth so when we were young Amma always pair Ven pongal with sakkarai pongal. After I started cooking since I make pongal for brunch I make vadai with pongal, but calorie factor alarms me these days.
When we where in bentonville my cousin sister husband visited that place. One day I cooked cracked wheat pongal for dinner. While having dinner he was asking if I have tried millets.
I couldn’t find it in store during that time. Athimber told me about its healthy benefits and he offers to bring some during his next visit. After that every time whenever both Amma’s visit us he send us few packets of millets in different variety.
I have been using lots of millets in everyday cooking but because of this year break I couldn’t make a note in my draft. Recently I shared my quinoa Idli in Facebook page. That is when my Amma asked why you haven’t posted any Millet recipe. That’s when I realized and here is a filling and healthy Millet pongal.
- Wash Barnyard Millet and moong dal; soak them and set it aside (I soaked in hot water for 30 minutes)
- Add ghee to the pressure cooker, sauté barnyard Millet and moong dal for 1 min in low flame
- Pressure cook barnyard Millet and moong dal with water for 3 whistles. Switch off and Keep it aside
- Add ghee to the pan, when the ghee is hot add the ingredients under “to temper” and let it splutters transfer into ga plate
- In the Same pan add the mashed pongal and salt and cook in low flame for 1 minute. Add the tempering and mix well. Serve hot with any chutney/sambar/gotsu/onion tomato thokku
- Kuthiraivali Millet - ½ cup
- Split yellow moong dal - ½ cup
- Ginger - 1 tsp, chopped
- Water - 3 cups
- Salt - as needed
- To temper:
- Ghee - 1 tbsp
- Cumin seeds - 1 tsp
- Peppercorns - ½ tsp
- Fresh curry leaves - 1 spring
- Cashew nuts - as needed
- Hing - generous pinch
- Ginger - ½ tsp, peeled and chopped
- Soak moong dal and Kuthiraivali Millet; set it aside (I soaked in hot water for 30 minutes)
- Add ghee to the pressure cooker, saute Kuthiraivali Millet and soaked moong dal for 2 mins
- Pressure cook Kuthiraivali Millet and moong dal, along with chopped ginger and salt in 3 cups of water for 3 whistles. Switch off and Keep it aside
- Add ghee to the pan, when it is hot add Cumin seeds, peppercorns, ginger, asofetida, curry leaves and hing. Once it splutters, add this seasoning to the cooked pongal and mix well
- Garnish with some roasted cashew before serving. Serve hot with any chutney/sambar
2. Soaking dal and millet is optional
3. Adding ginger while cooking dal is optional
4. If you are using Instant pot saute the dal and Kuthiraivali Millet in saute mode and cook them in high temperature for 18 minutes
5. Any millet variety can be used for pongal