Barnyard Millet Pongal

Usually Venpongal is made using rice and moong dal . To make it healthier and to cut out rice, I made this pongal using millet. Barnyard millet/kuthiraivaali/sanwa  is good source of highly digestible protein, excellent source of  dietary fiber and is one of the food with low glycemic index. Try this healthy barnyard millet pongal for breakfast .

Preparation Time: Under 5 minutes
Cooking Time: 15 minutes
Serves: 2 people

INGREDIENTS:

Barnyard Millet - 1/2 cup
Moong dal - 1/3 cup
Water - 3 cups
Salt - as required
Ghee - 2 teaspoon

SEASONING:

Ghee - 2 tablespoon
Cumin Seeds- 1 teaspoon
Whole black pepper - 2 teaspoon
Curry leaves - as required
Ginger - 1 inch size grated
Asafoetida powder - as required

METHOD:

1. Wash moong dal and barnyard millet separately. In a 3 liter pressure cooker, add 2 teaspoon of ghee, then add the washed moong dal and fry for sometime , till you get a nice aroma.

2. Now add the washed barnyard millet. Add 3 cups of water, salt.

3. Now cover the lid , cook in high for 1 whistle. Reduce the flame to low, and cook for 10 minutes and switch off the stove. Wait for the pressure to settle . In a pan, add 2 tablespoon ghee. Add the items mentioned in the "seasoning"  section and pour it over the pongal and mix well.

 4. Serve pongal with sambar or coconut chutney.

SEE ALSO: Kodo Millet Pongal, Ven Pongal, Quick Sambar