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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.
You can make this for breakfast or even for dinner. It is also a really good way to include millets in daily meal. Millets are full of fiber, helps in digestion and keeps you full for long time, so I always try to use them in my recipes whenever I can.
[feast_advanced_jump_to]About Millet Pongal
Millet Pongal is a simple South Indian dish made with millets like thinai, varagu or samai. Here I have used thinai also called as foxtail millet. It turns soft after cooking and mixes really well with moong dal. The pongal comes out creamy, soft and little sticky just like ven pongal that we make with rice.
The flavor of pongal comes mainly from tempering. Freshly crushed pepper, cumin seeds, curry leaves and ginger gives such nice aroma. I feel this pongal tastes best when served hot with little drizzle of ghee on top. It is mild, simple and gives that homely comfort feel every time.
You can also make this using other millets. Varagu will give little grainy texture, while samai turns more soft. You can add one more spoon of ghee or little bit of coconut while tempering for rich taste. Each millet has its own taste and charm.
I usually make this on weekends or when I want eat something light and still feel full. It takes very less effort, and taste is always comforting. A bowl of hot millet pongal with chutney and sambar is my idea of simple happy food.
Millet Pongal Ingredients
- Thinai (Foxtail Millet) - I have used thinai here, it cooks soft and gives a light nutty flavor. You can try other millets too like varagu or samai, it also works good.
- Moong Dal - I used moong dal as it gives that creamy soft base and blends well with millet. I usually roast it lightly to bring nice smell and taste.
- Water - I add enough water to make the pongal soft and gooey. It may look watery first but it thickens as it cools down.
- Ghee - I have used ghee both for tempering and also while serving. It gives rich flavor and that smooth finish. You can add more if you like stronger ghee taste.
- Cashews - I fried cashews in ghee till golden and added. It gives crunch and small nutty taste here and there.
- Tempering - I used little oil and ghee for tempering, with crushed pepper, jeera, curry leaves, slit green chilli, finely chopped ginger and a small pinch of hing. It gives lovely aroma, mild spice and freshness to the pongal all together. You can use coconut oil instead of oil if you want different flavor.
Why This Recipe Works
- This recipe is simple and easy, no fancy ingredients.
- It is healthy and feels light for breakfast or dinner.
- You can make it using any millet available and still get same soft texture.
- It uses very less ghee and oil so it is good for health and digestion.
- The taste is mild and comforting, perfect for all age people.
Similar Recipes
How to make Millet Pongal Step by Step
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 ladle. 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
- 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.
Serving and Storage
Serve this hot or warm with coconut chutney or sambar. You can also drizzle little ghee on top, it gives good flavor and shine on top. This dish is best when not or warm. If you have leftover, keep it in closed container in fridge.
It stays good for one day. While reheating, sprinkle little water and heat till soft again. Do not store for long as millet tends to dry fast.
FAQS
1.Can I use any millet?
Yes, you can use varagu, samai or kuthiraivali also works well. Texture may change little but taste will be good.
2.Can I skip moong dal?
I do not suggest skipping dal because it gives creamy soft texture. Without it pongal may turn dry.
3.Can I add veggies in pongal?
Yes, you can add small chopped carrot, beans or peas. It makes pongal colorful and more healthy.
4.Can I make this without pressure cooker?
Yes you can, just cook it in open pot but it will take little longer time. Keep stirring so it does not stick.
5.Why my pongal becomes dry after some time?
Millet absorbs water fast, so it becomes dry when cool. Just sprinkle hot water and mix well before serving again.
If you have any more questions about this Millet Pongal do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Millet Pongal Recipe
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
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