Little Millet / Samai Pongal

Samai pongal served with gothsu


Millets, the less known grain, has been gaining popularity these days, especially in India. Apart from the various health benefits and rich protein content, millets are a smart carb choice with low sugar content, thus making this an ideal choice for diabetics.  They are the perfect rice substitute and there is not much significant difference in taste.  We loved the taste and texture of this millet pongal recipe along with the satisfaction of eating something healthy for weekend breakfast as well.

Ingredients:
1. Little millet or any other millet variety, 1 cup.
2. Moong Dhal, 1/2 cup.
3. Grated ginger, 1/2 teaspoon.
4. Broken cashews, 1 tablespoon.
5. Peppercorns, 1/2 teaspoon. ( Can be substituted with 1/4 teaspoon of pepper powder).
6. Cumin seeds, 1/2 teaspoon.
7. Curry leaves, a sprig.
8. Salt, as per taste.
9. Hing, a pinch.
10. Ghee, a little bit.

Preparation:
Wash the millet thoroughly to remove the husk and keep aside. Wash the moong dhal and cook them until soft. Heat a pan with a tablespoon of oil. Add the peppercorns and cumin seeds and fry for a few seconds.  Add 3 cups of water along with the cooked dhal, millets, grated ginger, salt, hing, curry leaves and mix everything well. Cook under low flame for 10-12 minutes until the pongal reaches the desired consistency. Heat the ghee and fry the cashews and garnish the pongal with this. Serve hot with sambar and chutney.

Alternatively, the pongal can be cooked in a pressure cooker. Add all the ingredients including the fried seasoning's and pressure for 15 minutes for up to 3 whistles. If cooking in  a rice cooker, cook the dhal separately first and then add the rest of the ingredients and cook until done.