Kuthiraivali Millet Ven Pongal Is a healthy version of a traditional South Indian breakfast/tiffin items prepared with rice and moong dal. This is one of the tasty and filling barnyard millet recipes to try.
Pongal is a very common tiffin prepared in the home. We generally prefer 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 the calorie factor alarms me these days.
When we were in Bentonville my cousin’s sister’s 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 health benefits and he offers to bring some during his next visit. After that every time whenever both Amma’s visit us he sends us a few packets of millets in different varieties.
I have been using lots of millets in everyday cooking but because of this year’s break, I couldn’t make a note in my draft. Recently I shared my quinoa Idli on the 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 Kuthiravalli Millet Ven Pongal
Checkout other Pongal varieties in TMF,
Pongal recipes | bhogi recipes | kannum Pongal recipes
Kuthiraivali Millet Pongal | Barnyard millet Pongal | Ven Pongal
Ingredients
- Ingredients:
- Kuthiraivali Millet - 1/2 cup
- Split yellow moong dal - 1/2 cup
- Ginger - 1 tsp chopped
- Water - 3 cups
- Salt - as needed
- To temper:
- Ghee - 1 tbsp
- Cumin seeds - 1 tsp
- Peppercorns - 1/2 tsp
- Fresh curry leaves - 1 spring
- Cashew nuts - as needed
- Hing - generous pinch
- Ginger - 1/2 tsp peeled and chopped
Instructions
- 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
Notes
- Adjust the ghee according to your taste
- Soaking dal and millet is optional
- Adding ginger while cooking dal is optional
- If you are using Instant pot saute the dal and Kuthiraivali Millet in saute mode and cook them in high temperature for 18 minutes
- Any millet variety can be used for pongal
Ingredients:
Kuthiraivali Millet – 1/2 cup
Split yellow moong dal – 1/2 cup
Ginger – 1 tsp, chopped
Water – 3 cups
Salt – as needed
To temper:
ghee – 1 tbsp
Cumin seeds – 1 tsp
Peppercorns – 1/2 tsp
Fresh curry leaves – 1 spring
Cashew nuts – as needed
Hing – generous pinch
Ginger – 1/2 tsp, peeled and chopped
Method:
- 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 on low flame for 1 minute. Add the tempering and mix well. Serve hot with any chutney/sambar/gotsu/onion tomato thokku
I have never heard of pongal, it is nice to get to learn about all of this Indian dishes as I do love Indian cuisine so much. Thanks for sharing your secrets =)
I have started to use millets extensively and find them to be a better option than rice or broken wheat!
I have never heard of pongal before, but I do like to use millet. I am always looking for new breakfast foods, so I can’t wait to try this.
This sounds really good. Never heard of pongal so had to do some more googling. Thanks for sharing!!
I’m still new to millet. The only time I have eaten it is in Sound Indian cooking. Love it though.
You are introducing me to so many different dishes. I wish I could come over for a week and just sample. It all sounds wonderfully exotic. What a tasty breakfast.
I always forget about millet. This looks like a delicious and nutritious breakfast!
I’ve never used millets before. This tutorial is helpful for if I ever do! Keeping notes on all the new foods you’re introducing me to.
What a yummy looking dish! I have not used millet alone before, just in a blend. This sounds great!
I always have a heavy feeling with regular pongal,but this millet pongal is always light and healthy.Nice share….
This millet pongal will keep for most of the day. My dad’s side of our family are from the northern part of Ghana and they use millet from different meals. Thanks for sharing!
What an insanely flavorful dish!!!! I think I actually have ALL of those herbs and spices in my pantry… Do I actually use them – that’s another story, LOL!
It sounds good. I’ve not heard of some of these ingredients, but they are available on Amazon. My hubby loves Indian food
I haven’t come across pongal before but I do like millet, I bet it’s absolutely delicious with all those spices. thanks for sharing 🙂
This is comfort food to the core and making it healthier with the use of millet is just so awesome. I have been trying to use more while grains in our diet and this is a keeper recipe.
This is something I’m going to make as I’m trying to avoid high carb food at night. Millet is a good option and I’ve never made pongal.
I love experimenting with Indian cuisine. Your recipes always intrigue me and push me to try them even more.
This is such a simple yet totally delicious dish.
This is my first time hearing about Pongal. I’ve traveled quite extensively and am always intrigued by what other cultures eat for breakfast. I hope to make it to India one day so that I can experience an authentic Indian breakfast like this.
Ahh this looks so delicious! I’ve needed to mix up my breakfast for a while (eating too many eggs these days). I’ll have to give this a shot. Thank you for sharing 🙂
I absolutely love South Indian food, in particular idli and dosa. I’ve never tried pongal before, thanks for this I can now try it.
Such an intriguing breakfast idea, like a savory rice pudding–except with millet!
I would love to go visit India! To taste all its food mainly! This breakfast seems so different then the boring western world breakfast of bacon and eggs. I love it! lightly spices and I’m sure gives quite the energy to start the day! Nice to discover new dishes!
I love a good hearty breakfast like this! Sounds delicious! I’m going to have to hunt down some of these ingredients.