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 Millet Pongal

Millet Pongal

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!

https://www.youtube.com/watch?v=ETa0XV27rrA&list=PLFhw-Rie62rRbeRKXpgdccCwv1kSvC45T&index=2
Prep Time 10 mins
Cook Time 20 mins
Rest Time 30 mins
Total Time 1 hr
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 2
Calories: 250
Best Season: Suitable throughout the year
Dietary: breakfast, gluten free, Vegetarian
Ingredients
  • 1/2 cup kodo millet (1 = 125 ml)
  • 4 cup water
  • 1 tsp salt
  • 4 tbsp ghee
  • 1 cup cashew nuts (as needed)
  • 1 tsp peppercorns (as needed)
  • 1 tsp cumin seeds
  • 1 small size ginger (finely chopped)
  • 1 pinch hing (asafoetida)
  • 1 handfull of curry leaves (a few)
  • 1/2 cup moong dal (( 1 = 125 ml ))
Instructions
    Prep Work
  1. 1
    Roast the Moong DalRoasting moong dal until golden brown

    Dry roast the moong dal in a pan over medium heat until it turns golden brown and releases a nutty aroma.

  2. 2
    Wash the Kodo MilletRinse the kodo millet thoroughly under running water to remove any dirt or impurities.
  3. 3
    Soak the MilletSoak the rinsed kodo millet in enough water for 30 minutes to soften it for quicker cooking.
  4. 4
    Chop the GingerFinely chop a small piece of fresh ginger to enhance the flavor of the pongal.
    5. Method
  5. 5
    Roast Moong Dal

    Roast the moong dal in a pan until fragrant and golden brown. Transfer to a plate and set aside.

  6. 6
    Soak MilletWash kodo millet thoroughly and soak it for 30 minutes.
  7. 7
    Combine Millet & DalMillet and moong dal mixture ready to cookIn a pressure cooker, mix roasted moong dal and soaked millet. Add water and salt, stir well.
  8. 8
    Pressure CookClose the cooker and cook for 3 whistles. Let the pressure release naturally before opening.
  9. 9
    Mix the PongalOnce cooked, stir the mixture gently for a creamy texture.
  10. 10
    Prepare the TemperingIn a small pan, heat ghee, fry cashew nuts, add peppercorns, cumin, and ginger. Sauté until fragrant.
  11. 11
    Add Asafoetida & Curry LeavesTurn off heat and add hing and curry leaves. Allow it to sizzle in the residual heat.
  12. 12
    Combine Tempering with PongalTempering mixed with cooked pongalPour the tempering over the pongal and mix well.
  13. 13
    ServeA bowl of creamy millet pongalServe hot with coconut chutney or sambar for a complete meal.

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.

Keywords: millet pongal, breakfast, nutritious, healthy

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Read it online: https://homecookingshow.in/recipe/millet-pongal/
Hema Subramanian
Food and Lifestyle Blogger

A passionate home chef, food enthusiast, and the creative force behind Home Cooking Show!

Most days, you’ll find me in the kitchen, experimenting with new flavors, recreating traditional favorites, and sharing my love for cooking with the world. From comforting home-cooked meals to festive delicacies, I believe food brings people together and creates cherished memories.