Little Millet Pongal
Pongal is one of the healthiest foods. Perfect blend of carbohydrates. Proteins, and all important nutrients. Here in this recipe I am using saame/ Little millet instead of rice. Millets believed to be good for diabetic patients since it releases the glucose slowly. Al millets are non glutinous grains.
Servings 2 to 3 people
Prep Time 25 to 45 minutes
Cook Time 15 minutes
- ¾ cup millet saame/little millet or any millet available
- ½ cup moong dal
- 3 to 4 cups water
- 2 to 3 ghee
- Pinch of hing
- 3 to 4 slice green chillies or or chop
- 1 tsp crushed black pepper
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- ⅛ tsp turmeric powder
- 6 to 8 cashews
- 7 to 8 curry leaves
- ½ to ¾ TBSP grated ginger
- 1½ tsp salt
- Wash and soak the millet in ¾ cup water. Soaking the millets helps to digest better.
- Dry roast the dal until the raw smell disappears. Wash it and keep it ready.
- Drain the water from the soaked millet. Transfer this millet to a pressure cooker along with washed dal, add 3 cups of water.
- Heat 2 TBSP ghee/oil in a pan, once it is hot enough add hing, add mustard seeds, once the mustard seeds pop, add cumin seeds, cashews.
- Fry it until the cashews turn light brown, then add green chillies.
- Once the chillies turn white, turn off the heat and add curry leaves and ginger. Mix it.
- Pour this seasoning to the dal and millet mix along with salt, turmeric powder. Mix it and cover the pressure cooker lid, let it cook on medium heat.( turn after the heat after 3 whistles)
Add more water if you feel the pongal is very thick.
Use any type of millet which is available.