Samai arisi pongal - I've already posted mixed millet pongal. I made it using raw rice variety in millets. Yes, there is puzhungal(boiled rice) variety and pachai(raw rice) variety like we have in rice varieties. Nowadays I buy boiled rice variety in millets so I thought why not try making pongal using the same.
What is required:
Samai arisi/ little millet: I'm using boiled variety. The boiled variety is a little bigger than the raw one and has a glossy texture.
Lentils: Moong dal is used.
Spices: Pepper, jeera, ginger, white crystal salt, hing powder are used.
Liquids: Milk and water are used.
Oils and fats: Ghee and cold-pressed sunflower oil are used.
Herbs: Curry leaves are used.
Nuts: Cashewnuts are used.
Method:
Wash and soak samai in water for at least 30 minutes.
Dry roast moong dal.
Pressure cook samai and moong dal for 4 whuistles.
Add the seasoning
Mix well and serve.
Accompaniments:
Serve with coconut chutney and sambar or a gothsu.
Substitutions:
Khichdi paruppu/Khichdi dal can also be used instead of moong dal.
You may also try:
Equipment used: 3l pressure cooker, mortar, and pestle, seasoning pan
Recipe:
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| Samai arisi pongal |
Total time taken: 30 minutes for soaking + 30 minutes for cooking.
No. of servings - 4
1 cup = 200ml
A normal spoon is used. A measuring spoon is not used
Ingredients with measurements:
Samai arisi(boiled variety) - 1 cup
Moong dal - 1/3 cup
Jeera - 1 spoon
Pepper - 1 spoon
Salt - to taste.
Milk - 1 cup
Ginger - 1"
Water - 5 cups.
Hing - a generous pinch
Cashew - 10
Curry leaves - 1 sprig.
Directions:
1. Wash and soak little millet in water for 30 minutes. Grate the ginger
2. Dry roast moong dal in the cooker/pan.
3. Add moong dal with water.
4. Add milk, salt, jeera and grated ginger.
5. Pressure cook for 4 or 5 whistles.
6. Allow pressure to settle down on its own.
7. Heat oil+ghee in a seasoning pan, add crushed pepper, cashew nuts, curry leaves and hing.
8. Pour the seasoning over the pongal and mix well
Notes:
Milk is optional.
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