Mixed Millet Pongal I Siridanyagala Pongal

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Preparation Time : 30 min Cooking Time : 30 min Serves : 4

Mixed millet Pongal is healthy, protein-rich, a diabetic friendly and an easy to prepare recipe. 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:

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 –

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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

 

Method:

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.

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Meanwhile grind coconut, ginger, and chili to a smooth paste and keep ready.

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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.

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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.

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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.

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Serve hot and enjoy with a Dollop of ghee, coconut chutney.

 

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4 Responses to “Mixed Millet Pongal I Siridanyagala Pongal”

  1. Jyothi McMinn says:

    Thanks for sharing this recipe…I make this in many ways….I take fine rava as well and oat meal….mix all up and store in an airtight container…and use it as making upma….For the upma mix….buy the store bought one usually MTR brand add half cup of coarse rava of two different sizes….they are a meal by itself

  2. Jaishri says:

    Simple, yet highly nutritious and tasty. A wholesome meal by itself.
    Thanks for sharing. Have tried a couple of your other recipes as well and they have all turned out great.

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