Introduction
Pongal is a popular South Indian dish, traditionally made with rice and lentils. However, using Little Millet instead of rice adds a healthy twist to this classic recipe. Little Millet is rich in fiber, minerals, and antioxidants, making it a nutritious choice for your meals. Here’s a simple and delicious recipe for Ishva Little Millet Pongal.
Ingredients:
- Ishva Little Millet: 1 cup
- Yellow Moong Dal (split yellow lentils): ½ cup
- Water: 4 cups
- Ghee (clarified butter): 2 tablespoons
- Cumin Seeds: 1 teaspoon
- Black Peppercorns: 1 teaspoon
- Grated Ginger: 1 teaspoon
- Curry Leaves: 10-12 leaves
- Cashew Nuts: 10-12 (optional)
- Asafoetida (Hing): a pinch
- Salt: to taste
Instructions:
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Rinse and Soak:
- Rinse the Little Millet and Moong Dal separately under running water.
- Soak them in water for about 30 minutes. This helps in reducing the cooking time and makes the Pongal softer.
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Cook Little Millet and Moong Dal:
- In a pressure cooker, add the soaked Little Millet, Moong Dal, and 4 cups of water.
- Add a pinch of turmeric powder.
- Close the lid and cook on medium heat for about 3-4 whistles or until both the millet and dal are cooked and soft.
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Prepare Tempering:
- While the millet and dal are cooking, heat ghee in a small pan.
- Add cumin seeds and allow them to splutter.
- Add black peppercorns and fry for a few seconds.
- Add grated ginger, curry leaves, and cashew nuts (if using) and sauté until the cashews turn golden brown.
- Finally, add a pinch of asafoetida (hing) and mix well.
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Combine and Serve:
- Once the pressure releases naturally from the cooker, open the lid and mash the cooked millet and dal mixture lightly.
- Add salt to taste and mix well.
- Pour the prepared tempering over the cooked mixture and stir to combine.
- If the Pongal is too thick, you can add a little hot water to get the desired consistency.
- Serve hot with coconut chutney or sambar.
Tips:
- For added flavor, you can also add a few black peppercorns directly to the millet and dal mixture before cooking.
- Adjust the consistency of the Pongal by adding more water if you prefer it more porridge-like.
- You can also add a pinch of turmeric powder while cooking the millet and dal for a slightly yellow color.
Health Benefits:
Little Millet is a powerhouse of nutrition. It is rich in fiber, which aids in digestion, and contains essential minerals like iron, magnesium, and phosphorus. It is also gluten-free, making it an excellent choice for those with gluten intolerance.
Conclusion:
This Ishva Little Millet Pongal is not only healthy but also incredibly delicious. It’s a perfect dish for breakfast or lunch and can be enjoyed by people of all ages. Give this recipe a try and enjoy the wholesome goodness of Little Millet in a traditional South Indian delicacy.
Happy Cooking!