Breakfast with millet pongal is an ideal way to start a day. Millet pongal can be served with spicy coconut chutney alone as it tastes good even without sambar. So healthy breakfast can be made in a jiffy.
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.
- We need 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. You can make this pongal rich by mixing equal portions of ghee (clarified butter) & neutral oil.