Millet Pongal Recipe
Millet Pongal is a simple and comforting dish, especially when it is healthy, filling and still light on tummy. This recipe is made by cooking millet along with moong dal, then tempered with pepper, cumin, curry leaves and a little drizzle of ghee and roasted cashews. The taste is mild and soothing, with soft texture and nice aroma coming from ghee and spices.
Servings2
Ingredients
- ½ cup thinai arisi
- ¼ cup moong dal
- 3 cups water
- 5 whole cashews
- 1 teaspoon ghee
- salt to taste
To Temper:
- 1 teaspoon oil
- ½ teaspoon pepper whole or crushed roughly
- ½ teaspoon jeera whole or crushed roughly
- few curry leaves
- 1 green chillies
- ½ teaspoon ginger chopped finely
- ⅛ 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
- Roasting – I roast moong dal till it turns light golden in color. This step gives nice flavor and avoids that raw smell.
- Water Amount – I add little more water than usual rice pongal because millet absorbs water very fast. Even if it looks watery first, it will turn thick later once it cools a bit.
- Tempering – I always do tempering separately and add it to the cooked pongal at last. This keeps the flavors fresh and not burnt.
- Adding Ghee – I add ghee while doing tempering and also again just before serving. It gives lovely aroma and keeps the pongal moist and soft.
- Serving Hot – I always serve it hot else it becomes dry soon. If it turns dry, you can sprinkle little hot water and mix, it will become soft again.
Nutrition Facts
Millet Pongal Recipe
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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!