Millet pongal is a healthy hearty dish that can be served for breakfast. Since millets have low GI, millet pongal is slowly digested & absorbed and hence the slower rise of blood sugar levels. Millet pongal may be simply served with spicy coconut chutney unlike pongal made of rice, so we can prepare this breakfast in a jiffy. Besides we can also serve this pongal with sambar, or vegetable gothsu.
Here I used kodo millet or varagu but you may try with other millets also. You can refer the table below for the nutrition values of millets:
Cooking time: 20 min
Serves : 4
- Kodo millet (varagu arisi) – 1 cup (200 g)
- Green gram lentils (moong dal/ paasi paruppu) – half cup (100 g)
- Oil – 25 ml
- Cumins (jeeragam) – half tsp
- Coarsely ground pepper (milagu thool) – half tsp
- Curry leaves (kariveppilai) – 1 sprig
- Ginger (inji) – 1 inch
- Salt – 1 tsp
- Turmeric powder (manjal thool) – 1/4 tsp
- Water – 600 ml
- Wash millets & lentils.
- Chop ginger finely & keep aside.
- Heat pressure cooker with oil, add cumins, pepper, curry leaves, chopped ginger and fry for 30 sec.
- Now add water, salt & turmeric and bring to a boil.
- Finally add millets & lentils and pressure cook them (simmer for 8 min after bringing to high pressure).
- When the pressure is released, mash with the back of a ladle and pour a teaspoon of ghee (optional) to enhance the flavour.
- Serve hot millet pongal with coconut chutney or/and sambar.
- I prefer to do the tempering before pressure cooking as it helps to enhance the flavors of spices in it.
- I always prefer to strictly follow the pressure cooking time as well as water & oil measurement; even a small change in them makes a huge difference.
- I used sunflower oil here, but you can make this pongal rich by mixing equal portions of ghee (clarified butter) & neutral oil.