Kodo millet Pongal ( varagu arisi Pongal )






Pongal using kodo millets instead of rice . Sharing this simple recipe here as I saw some requests for this earlier. Pongal using millets is the same as we make normal Pongal with rice . Just a simple substitution that's all. 

Some time back I had posted a recipe for making dosas using kodo millets replacing rice . I also gave a detailed explanation of the nutritional benefits of introducing more millets in our daily diet. 

We are replacing rice because Compared to rice, especially polished rice, millets release lesser percentage of glucose and over a longer period of time. This lowers the risk of diabetes . Millets are particularly high in minerals like iron,magnesium, phosphorous and potassium.












Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available. 

Very beneficial to those who are diabetics, suffering from hypertension and other digestion related problems.

Pongal using kodo millets instead of rice . Sharing this simple recipe here as I saw some requests for this earlier. Pongal using millets is the same as we make normal Pongal with rice . Just a simple substitution that's all. 

Some time back I had posted a recipe for making dosas using kodo millets replacing rice . I also gave a detailed explanation of the nutritional benefits of introducing more millets in our daily diet. 

We are replacing rice because Compared to rice, especially polished rice, millets release lesser percentage of glucose and over a longer period of time. This lowers the risk of diabetes . Millets are particularly high in minerals like iron,magnesium, phosphorous and potassium.

In India, eight millets species (Sorghum, Finger millet, Pearl millet, Foxtail millet, Barnyard millet, Proso millet, Kodo millet and Little millet) are commonly cultivated under rainfed conditions

Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available. 

Very beneficial to those who are diabetics, suffering from hypertension and other digestion related problems.















Now to the recipe .....

Ingredients

1 1/2 cup kodo millets
1/2 cup Moong dal/pasi paruppu 
4 1/2 cups Water
Salt to taste. 
1 tbsp Ginger finely grated.
Pinch of Asafetida

2 tbsp Ghee 
2 tsp Pepper 
2 tsp Jeera( cumin seeds )
Some sprigs of Curry leaves for garnish
6 Cashewnuts

Method

First lightly roast the moong dal till a fine aroma comes and it turns golden . This is is an optional step . Traditionally Pongal is prepared by first roasting the moong dal lightly. 

Soak both the kodo millets and dal together , wash and keep aside . 

Take a cooker pan or vessel, add some ghee or oil, let It heat up.
Add the cumin seeds, let it turn crisp, add the grated ginger , add the cashews and roast till golden. Add asafoetida. Add the coarsely ground pepper . Add some sprigs of curry leaves too . 

Pour this tempering over the millet and moong dal which we have kept aside after soaking and washing.

Add salt.
Add around 4 1/2 cups of water . 
Close the cooker and pressure cook till 4 whistles. 

When the pressure has been released and cooker cools down, remove the Pongal and mash while still hot.

Garnish with sprigs of curt leaves and add more ghee if you prefer to enhance the flavor and aroma . 

Serve hot with chutney or sambar of your choice. 

Typically in South India Pongal is served with a delicious thin tangy gravy made of eggplants and some spices called Gothsu , the recipe of which I have already shared here in GKK . 
It tastes great with chutney and sambar too.

Notes

1. After opening the cooker if you see the Pongal has become of a loose consistency , no need to panic , just keep it in an open pan and on a medium heat, the Pongal will become a little thicker. 

2. Like wise sometimes when the pongal would have become a little firm, then we can make it softer in consistency by adding little milk or warm water , By keeping on a low flame and allow the milk or extra water to blend well . You will get the Pongal of the desired consistency. This happens due to quality of grains . 

3. The initial roasting of moong dal is optional. 

4. The tempering can be done In the last stage also. But I prefer to do it first , pour it over the millets and dal and then pressure cook everything together as the spices will give a good flavour to the millets and dal while getting cooked.





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