Pongal is a beloved South Indian comfort food, and when made with barnyard millet (known as kuthiraivali arisi in Tamil), it transforms into a nutrient-rich, gluten-free dish. Barnyard millet is highly valued for its fiber, protein, and low glycemic index, making it a fantastic choice for those seeking a healthy alternative to rice-based pongal.
Barnyard millet is rich in iron, antioxidants, and essential amino acids, making it a superfood perfect for boosting energy and maintaining good health. It has a mild flavor, allowing the spices and ghee in pongal to shine through, and provides a satisfying texture that's similar to traditional rice-based pongal.
This Barnyard Millet Pongal is an ideal way to include millet in your diet without compromising on taste. It’s a wholesome, balanced dish perfect for breakfast, lunch, or even as a light dinner.
Ingredients:
- Barnyard Millet – 3/4 cup
- Moong dhal (Pasi paruppu) – 1/3 cup
- Water – 3 cups
- Salt – as needed
- Ginger – 1 inch piece (cut finely)
- Oil or ghee – 4 tsps.
- Cumin seeds – 1 tsp.
- Whole pepper – 1 tsp.
- Cashew Nuts – 2 tsps. (Optional)
Method:
- In a cooker, dry roast the dhal till you get nice aroma.
- Now wash the dhal with barnyard millet together and add water.
- Soak for half an hour.
- Add cut ginger and salt to this.
- In a pan heat ghee and fry cashew nuts till golden and keep aside.
- In the same oil, add cumin and pepper and fry for half a minute and add to the cooker.
- Close the lid of the cooker and cook for 3 whistles.
- When cooled open the lid and add the fried cashew nuts.
- Barnyard millet pongal can be served with coconut chutney and sambar.
Note:
- Do not fry cumin seeds for a long time. Otherwise it will taste bitter.
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