Millet Pongal

Millet Pongal is a healthy and tasty version of millet made by cooking millet, moong dal with ghee, cashews and tempered spices. Millet Pongal is a great way to eat millet which otherwise is bland. How to make Millet Pongal is explained in this post with step by step pictures.
Thinai Pongal is a very healthy and filling breakfast idea.When I posted this for kids breakfast idea, I had few readers asking for the recipe so thought to make a separate post for it.I usually make pongal with varagu but these days use thinai too as its a wining combination.Thinai usually takes time to cook and it took me a while to get the hang of water ratio for cooking thinai.

Check out more millet recipes that I’ve already posted.

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Millet Pongal

Millet Pongal is a healthy and tasty version of millet made by cooking millet, moong dal with ghee, cashews and tempered spices. Millet Pongal is a great way to eat millet which otherwise is bland. How to make Millet Pongal is explained in this post with step by step pictures.

Prep Time5 minutes mins

Cook Time15 minutes mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup thinai arisi
• 1/4 cup moong dal
• 3 cups water
• 5 cashews whole
• 1 teaspoon ghee
• salt to taste

To Temper:

• 1 teaspoon oil
• 1/2 teaspoon pepper whole or crushed roughly
• 1/2 teaspoon jeera whole or crushed roughly
• few curry leaves
• 1 green chillies
• 1/2 teaspoon ginger chopped finely
• 1/8 teaspoon hing

Instructions

• Dry roast moong dal till golden brown. Transfer to pressure cooker, then rinse the millet well, drain water and add it to cooker.
• Add water and pressure cook for 3-4 whistles in medium flame. Switch off.
• Once pressure releases, mash up rice and dal well with a ladle. It will look gooey at this stage but will start to thicken with time.
• Now get ready with the tempering items…Heat oil in a pan – add the items listed under ‘ temper’ let it splutter.
• Add the tempered items to the pongal, add required salt mix well. Fry cashews in ghee till golden brown.
• Add fried cashews to the pongal. Give a quick stir , I added little more salt as it was too less when I tasted it .
• Serve Millet Pongal hot with a drizzle of ghee on top along with chutney and sambar.

Notes

• I recommend serving hot / warm else it will become dry as with any pongal.
• Drizzle ghee, garnish with cashews while serving to give the pongal a more appealing look 🙂
• If you don’t like whole pepper corns then crush it coarsely and then add it.

Nutrition Facts

Millet Pongal

Amount Per Serving (100 g)

Calories 349 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 6mg2%

Sodium 104mg5%

Potassium 141mg4%

Carbohydrates 55g18%

Fiber 8g33%

Sugar 2g2%

Protein 13g26%

Vitamin A 59IU1%

Vitamin C 3mg4%

Calcium 34mg3%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Millet Pongal

1. Dry roast moong dal till golden brown.Transfer to pressure cooker, then Rinse the millet well,drain water and add it to cooker.
   
2. Add water and pressure cook for 3-4 whistles in medium flame.Switch off.
   
3. Once pressure releases, mash up rice and dal well with a laddle.It will look goey at this stage but will start to thicken with time.Now get ready with the tempering items…Heat oil in a pan – add the items listed under ‘ temper’ let it splutter.
   
4. Add the tempered items to the pongal,add required salt mix well.Fry cashews in ghee till golden brown.
   
5. Add fried cashews to the pongal.Give a quick stir , I added little more salt as it was too less when I tasted it .
   

Serve hot with a drizzle of ghee on top along with chutney and sambar.

Expert Tips

• I recommend serving hot / warm else it will become dry as with any pongal.
• Drizzle ghee, garnish with cashews while serving to give the pongal a more appealing look.
• If you don’t like whole pepper corns then crush it coarsely and then add it.