Little Millet Pongal

Little Millet Pongal is a special and tasty South Indian Recipe. This recipe is made from a unique grain called 'little millet,' also called samai. It's like a flavorful and healthy twist on regular rice pongal.

Course Breakfast, dinner, lunch

Cuisine Indian

Keyword little millet pongal

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 277kcal

Author Puja

Equipment

Ingredients

1/2 cup Little Millet
1/2 cup Yellow Moong Dal
4 cups Water plus 1 cup extra to adjust consistency
2 tbsp Ghee/Oil
1 tsp Cumin seeds
1/2 tsp Whole Black Pepper/Peppercorns slightly crushed
2-3 Green chilies
1 tsp Ginger grated
1 Curry leaves 1 stalk
8-10 Cashew nuts
Asafoetida 2 pinch
Coriander Leaves handful,finely chopped
Salt to taste

Instructions

Heat 1 tsp ghee in a pressure cooker and add the washed dal, Saute well for 1-2 minutes till the dal turns light brown or aromatic. Then add millets to it.
Add 4 cups of water, and mix well.
Close the lid and put the whistle weight on. Cook for 4-5 whistles on medium flame and turn off the gas.
Once the pressure has been released, open the lid and Mix the mixture well.
Now in a pan add the remaining ghee, once it's hot add jeera, and crushed black pepper and sauté for a few seconds.
Next add the green chilies, ginger, curry leaves, cashew nuts, and asafotida. Saute for another 30 seconds till cashews turn light golden brown.
Add this tempering to the Pongal and boil. (If pongal is not mushy then add 1 cup of water and adjust consistency).
Millet Pongal is ready to serve with curd/ yogurt, raita, sambhar, or coconut chutney.

Nutrition