Breakfast with millet pongal is an ideal way to start a day. It can be served with spicy coconut chutney itself as millet pongal tastes good without sambar also. So your breakfast can be made in a jiffy.
Here I used kodo millet or varagu; you can try the same with other millets also. Please check this link to know more about the health benefits of millets: https://millets.wordpress.com/
Cooking Time : 20 min
Serves : 4
- Kodo millet (varagu) – 1 cup (200 g)
- Dal (green gram) – 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, dal, chop ginger finely & keep them aside.
- Heat pressure cooker with oil, add cumins, pepper, curry leaves, ginger and fry for 30 sec.
- Now add water, salt, turmeric and bring them 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, add a teaspoon of ghee (optional) & mash with the back of a ladle.
- Serve hot millet pongal with coconut chutney & sambar (optional).
- I prefer to do the tempering before pressure cooking as it enhances the flavors of spices in it.
- Please be careful with pressure cooking time as well as water & oil measurement; even a small change in them makes huge difference.
- I used sunflower oil here. You can make this pongal rich by mixing equal portion of ghee (clarified butter) & neutral oil and it makes pongal really delicious.