Millet pongal recipe
MILLET PONGAL
MILLET PONGAL
Millet – there are different types of millets [ Samai / little millet / foxtail millet / thinnai ] – millets are gluten free , rich in fibre , proteins ,minerals and vitamins. It has higher nutritional value than wheat – phosphorous & iron . It prevents constipation as they are easy to digest. It is good for diabetic – controls blood sugar level . Millets are organic .
*** IMP – though millets are good for health , eating too much of it is not good for health. It should be had in moderation.
INGREDIENTS
- Millet [ foxtail millet ] – ¾ cup
- Moong dal – ¼ cup
- Ginger grated or crushed – 1 tsp
- Ghee – 2 or 3 tbsp
- Asafoetida – a pinch
- Whole black pepper – 1 tsp
- Jeera – 1 tsp
- Green chilli slit or chopped – 1 or 2
- Curry leaves – few
- Fried cashew for garnish
- Water – 2 ¾ or 3 cup
- salt to taste
PREPARATION
Pick the grits , clean , wash and rinse the millet. Soak it for min ½ hr or more .
METHOD
Heat ghee in a cooker .
Add pepper + jeera + green chilli + curry leaves + ginger one by one and stir fry.
Add the moong dal , mix well and fry for 1 min.
Add the soaked millets , mix well and fry for 1 min.
Add water + salt and mix well.
Once it starts boiling, close the cooker .
Let it cook upto 4 whistles till soft and a bit mushy on medium flame .
Once done ,mash it .
Serve hot by drizzling hot ghee + fried cashew .
Goes well with sambar and coconut chutney .
NOTES
- Instead of pressure cooker ,you can also cook in a pan.
- Don ‘t reduce ghee.
- Same recipe can be tried with rice / rava /sama .
- You can dry roast the moong dal till aromatic.
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