If you’re looking for a wholesome and comforting breakfast, this Millet Pongal recipe is just what you need.
Made with protein-rich moong dal and fiber-packed kodo millet, it’s a healthy twist on the classic South Indian pongal.
Perfect for busy mornings, this dish is not only nourishing but also super easy to make.
Let’s dive into making this delicious, heartwarming meal!
Millet Pongal
Description
This Millet Pongal is a wholesome and comforting South Indian breakfast dish made with nutrient-rich kodo millet and moong dal. It's a healthy twist on the traditional rice-based pongal, perfect for anyone looking to include more millets in their diet. Cooked until soft and creamy, then topped with a flavorful tempering of ghee, cashews, pepper, cumin, ginger, and curry leaves, this dish is not just nutritious but also full of flavor. It's light on the stomach, easy to digest, and a great way to start your day with warmth and nourishment. Whether you're new to millets or already a fan, this recipe is a must-try!
Ingredients
Instructions
Prep Work
-
Roast Moong Dal
Dry roast the moong dal in a pan over medium heat until it turns golden brown and releases a nutty aroma.
-
Wash the Kodo Millet
Rinse the kodo millet thoroughly under running water to remove any dirt or impurities. -
Soak the Millet
Soak the rinsed kodo millet in enough water for 30 minutes to soften it for quicker cooking. -
Chop the Ginger
Finely chop a small piece of fresh ginger to enhance the flavor of the pongal.
Method
-
Roast Moong Dal
Roast the moong dal in a pan until fragrant and golden brown. Transfer to a plate and set aside.
-
Soak Millet
Wash kodo millet thoroughly and soak it for 30 minutes. -
Combine Millet & Dal
In a pressure cooker, mix roasted moong dal and soaked millet. Add water and salt, stir well.
-
Pressure Cook
Close the cooker and cook for 3 whistles. Let the pressure release naturally before opening. -
Mix the Pongal
Once cooked, stir the mixture gently for a creamy texture. -
Prepare the Tempering
In a small pan, heat ghee, fry cashew nuts, add peppercorns, cumin, and ginger. Sauté until fragrant. -
Add Asafoetida & Curry Leaves
Turn off heat and add hing and curry leaves. Allow it to sizzle in the residual heat. -
Combine Tempering with Pongal
Pour the tempering over the pongal and mix well.
-
Serve
Serve hot with coconut chutney or sambar for a complete meal.
Equipment
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Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 5g25%
- Cholesterol 15mg5%
- Sodium 300mg13%
- Potassium 250mg8%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 6g12%
- Vitamin A 200 IU
- Vitamin C 2 mg
- Calcium 40 mg
- Magnesium 45 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For millet pongal you have not mentioned the amount of water to be added to the soaked millet after placing it in the pressure cooker, please reply – how much water is needed to cook the millet pongal, thank you
For 1⁄2 cup kodo millet and add 1/2 cup dal (1 cup in total) add 4 cups of water