Millet pongal in pressure cooker

     

Millet Pongal - A combination of millets and Dal seasoned with pepper and jeera. Millet Pongal is a healthy alternative to the regular rice pongal as you dont require loads of ghee and oil for seasoning as for a regular rice pongal. I'm using a combination of 5 millets in this recipe. Ive been using millets for the past 5 years, my family  or myself do not have any allergies towards any millet. For the beginners start with any one variety if you are used to then proceed to another, slowly combine 2 millet varieties, continue with that till you are getting used to. Also, start by fermenting the millets first, millets consumed by fermenting do not cause any allergies. Check out my millet  idli-dosa batter if you are interested. If at all you would like to use millets without fermenting, soak them for at least half -an - hour before using them.This process removes the harmful phytic acid present in them.This is applicable not only for millets for all the grains.

 

Key ingredients:

Millets: I'm using a combination of millets-varagu,samai, kuthiraivali,thinai in equal proportions. You can use either one of these. 

Lentils - Moong dal is used.

Spices - Pepper, jeera is used.

Hing -  Powdered hing is used.

Oils - Oil and ghee are used.Use any neutrally flavoured oil, as I feel it tends to become heavy don't like to season with ghee alone .

Herbs - Curry leaves are used.

Salt - Crystal salt(white) is used. Fine sea salt(pink or white) can be used.

Method:

• Soak millets.
• Pressure cook dal and millets.
• Season with pepper and jeera.

Accompaniment:

Coconut chutney and sambar go well with the dish. Pickle, Gothsu also pairs up well.

You may also try:

Samai arisi Pongal(with boiled rice)

Pre-preparation:

Wash and soak the millets in 2.5 cups of water for 30 minutes.

Recipe:

Total time taken = Soaking time 30 minutes +

Cooking time 25 minutes = 55 minutes.

No. of servings - 4

Ingredients:

Millets - 1 cup

Moong dal - 1/2 cup

Jeera - 1/2 tsp

Water - 5.5 cups

Salt - to taste

Tempering:

Oil + ghee - 2 tbsp

Jeera - 1 tsp

Pepper powdered coarsely - 1 tsp

Curry leaves - 1 sprig

Asafoetida/hing - 1/4 tsp

Ginger grated  - 1/2"

Cashews - 5/6

Directions:

1. Heat a pressure pan/cooker, dry roast dal for 3 minutes. 

    

2.Wash in running water, add soaked millets, remaining 3 cups of water, salt, jeera and pressure cook for 3-4 whistles.

3.Allow to cool down.

 

4.Heat oil + ghee in the seasoning pan, add  the remaining ingredients given under the heading 'tempering''..

5.Saute till the cashews become golden and curry leaves crispier.

6.Mix the pongal and add the tempering. Finally add a tsp of ghee and serve.