Millet pongal recipe with step by step instructions and photos.
Jump to RecipeAbout millet Pongal recipe – Millets are small grains that belong to grass family. Being easily adaptable to the harsh environment they are grown in Asia and Africa. This cereal has a low glycemic index, hence it is unlikely to increase the blood sugar level. Thus, it is an ideal grain for people with diabetes. Millets have many health benefits when compared to rice and wheat, and hence we must include them in our diet.
There are different types of millets. I am using kodo millet to prepare this recipe. Millet pongal is similar to the normal pongal we prepare, but it is very nutritious when compared to rice. This is a very good breakfast recipe which can be made in few minutes. Kodo millet can be cooked just like rice or ground into flour. It provides balanced nutrition, unlike polished white rice. Kodo millet is also used to make millet pulao, millet upma, khichdi, idly etc.
Millet Pongal recipe – Procedure
1. Firstly, wash and rinse the millets well. Soak the millets 6 to 8 hours or overnight. Wash and soak the moong dal for 30 minutes(soak them half an hour before cooking).
2. Heat little ghee in a pressure cooker, add soaked moong dal and fry it for a minute. It releases nice aroma. Add the rice and mix it well.
3. Add salt and water and give it a nice mix.
4. Pressure cook this for 5 to 6 whistles and let the pressure release naturally. It will be cooked well.
5. For tempering, heat some ghee in a pan, add cumin seeds, pepper, few cashews and curry leaves, fry it and add this into the pongal.
6. Mix it well and the millet Pongal is ready. Serve it hot with chutney or Sambar.
Notes
- Always soak the millets for 6 to 8 hours. Soaking the millets overnight ensures that you break down the phytic acid in them. Phytic acid helps to absorb minerals like iron, zinc and calcium and makes the digesting millets much easier on your tummy. So don’t forget to soak millets overnight.
- Use equal quantities of millet an moong dal because it enhances the taste of the dish.
- Add 3 measures of water for 1 measure of millet and moong dal (3:1).
Tried this recipe? Comment down below how it turned out!
Breakfast Millet recipes – Ragi idly, Millet upma
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Millet pongal
Ingredients
250ml cup measure
- ¼ cup Kodo millet
- ¼ cup Moong dal
- 5 to 6 nos. cashews
- 1 tsp cumin seeds
- 1 tbsp. pepper
- few curry leaves
- salt to taste
- required water
Instructions
- Firstly, wash and rinse the millets well. Soak the millets 6 to 8 hours or overnight. Wash and soak the moong dal for 30 minutes(soak them half an hour before cooking).
- Heat little ghee in a pressure cooker, add soaked moong dal and fry it for a minute. It releases nice aroma. Add the rice and mix it well.
- Add salt and water and give it a nice mix.
- Pressure cook this for 5 to 6 whistles and let the pressure release naturally. It will be cooked well.
- For tempering, heat some ghee in a pan, add cumin seeds, pepper, few cashews and curry leaves, fry it and add this into the pongal.
- Mix it well and the millet Pongal is ready. Serve it hot with chutney or Sambar.
Notes
- Always soak the millets for 6 to 8 hours. Soaking the millets overnight ensures that you break down the phytic acid in them. Phytic acid helps to absorb minerals like iron, zinc and calcium and makes the digesting millets much easier on your tummy. So don’t forget to soak millets overnight.
- Use equal quantities of millet an moong dal because it enhances the taste of the dish.
- Add 3 measures of water for 1 measure of millet and moong dal (3:1).
