Mixed millet Pongal recipe is filling, healthy, protein-rich and a diabetic friendly and an easy to prepare. Millets are rich in fiber, low in cholesterol and are gluten-free. I have used mixed millets – Kodo millet, proso millet, fox millet and Barnyard Millet with split green moong dal, which turned much tastier than Rice Pongal. It can be had for breakfast or for dinner also. Millets are loaded with nutritional health benefits you get high protein, a low-calorie food that is packed with vitamins and minerals. Do include millets in your daily diet for more health benefits to stay healthy.
Ingredients to cook –
Foxtail millet – 1/4 cup
Barnyard Millet – 1/4 cup
Proso millet – 1/4 cup
Kodo millet – 1/4 cup
Moong Dal – 3/4 cup
For seasoning –
Mustard – 1/4 Tsp
Peppercorns – 1 Tbs
Cumin – 1 Tsp
Cashew nut – 3 tbs
Green chilies – 2 chopped
Asafetida – 2 pinch
Curry leaves – 2 or 3 springs
Coriander – a small bunch chopped
Oil and ghee – 3 tbs
Turmeric – 2 pinch
Salt to taste
To grind –
Coconut – 1/2 cup
Ginger – 1 inch chopped roughly
Green chilly – 1 or 2 adjust to your taste
Dry roast all the millets together and moong dal separately till the aroma comes out. Allow them to cool down and mix them together. Wash and soak it in a cup of water for 5 mins, In a pressure cooker, add the millets and moong dal mixture, add 4 cups of water. Close the lid and pressure cook it for 3 whistles.
Meanwhile grind coconut, ginger, and chili to a smooth paste and keep ready.
Heat a heavy bottomed pan with oil and ghee, when it is hot add Peppercorns allow it to crackle, once it begins to make a low flame add mustard and cumin allow it to splutter, then add cashew nut fry until it turns light brown in a medium flame.
Add asafoetida, curry leaves, coriander, chilies saute in oil for few secs, then add ground paste into it, saute, add turmeric, add cooked millets and dal mixture, mix well add water if necessary to a medium thick in consistency, stir.
Bring it to boil for 5 min, make a low flame cook covered for 3 to 4 min and switch off the flame. Transfer aromatic Mixed millet Pongal to a serving dish.
Serve hot and enjoy with a Dollop of ghee, coconut chutney.