Millets are a great source of iron and fibre. They are the healthy alternatives of rice and wheat. These ancient grains are trending again in Indian Cuisine.
Barnyard millet Kuthiraivali in Tamil/Odalu in Telugu/Kavadapullu in Malayalam/Sanwa in Hindi/Oodhalu in Kannada is one of the tastiest and low glycemic variety which is suitable for Pongal.
Barnyard millet 150 gms
Moong Dal 75 gms
Green chilly 1 pc
Curry leaves 20 pcs
Whole Cashews 15-20 pcs
Cumin Seeds 1 Tsp
Peppercorns 1 tsp Water 600 ml
Rock Salt 3/4 tsp
Asafoetida one pinch
Groundnut oil 2 tbsps
Ghee 20 ml
Procedure:
Roast moong dal and barnyard millet in 1 tsp ghee on a medium flame for 2 seconds.
Set aside to cool down.
In a pressure cooker, add 2tbsps groundnut oil.
Add cumin seeds and peppercorns.
Once the cumin and pepper start frying turn the heat to low.
Add green chilly (Slit) and curry leaves.
Sprinkle one pinch asafoetida.
Add 600 ml water.
Now, turn heat to high.
Transfer the roasted millet-dal contents.
Add rock salt.
Bring to boil.
Check the salt-taste. Add a little salt if needed.
Close the cooker and place the weight.
Allow one whistle.
Switch off the flame.
Wait for 10 minutes.
Heat the tempering pan with 2 tbsps of ghee on medium flame.
Add whole cashews and fry until golden brown.
Open the cooker and transfer the fried cashews along with ghee.
Fold several times to combine.
Barnyard millet Pongal is ready to be served.
Cooking time 15 minutes
Yield: 2 servings.
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