Saturday, 29 August 2020

PROSO MILLET PONGAL/பனிவரகுப் பொங்கல்

Proso millet has enormous health benefits mainly supports neuro health system with its high content of  lecithin. It is loaded with vitamins-

 B complex vitamins, Niacin, folic acid and minerals like calcium, potassium, zinc and iron and essential amino acids. It is Gluten Free and reduces the risk of type2 diabetes. 


Moong dal 75 g
Proso millet 75 g
Coldpressed Groundnut oil 2 tbsp
Cumin seeds 1 tsp
Pepper 1 tsp
Curry leaves 15-20 pcs
Green chilly one,  slit
Asafoetida one pinch
Water 2.5 cups
Himalayan pink rock salt 3/4 tsp
Desi ghee/cow ghee  1 tbsp
Whole cashews one handful/12-18 pcs



Dry roast moong dal until golden brown.
Add Proso millet with moong dal and dry roast for a while.
Set aside to cool down.
Wash thoroughly.
Drain the water and set ready.


Heat the medium or 3 lit cooker with Groundnut oil on medium flame.
Add cumin seeds, Peppercorns
Let them fry for a while.
Add curry leaves and green chilly, slit.
Saute for a while.
Add Asafoetida 
Transfer the drained millet dal contents. Pour 2.5 cups of water. 
Add rock salt.
Stir a couple of times to combine.
Close the cooker and cook until two whistles on medium heat and let in simmer level until the third whistle.
Set aside to cool down.
Heat the ghee in a tempering pan on medium flame.
Fry whole cashews until golden brown
Transfer the fried cashews to the cooked Pongal contents.
Fold multiple times to mix the ghee contents with cooked millet meal.

Proso millet Pongal is ready to be served with coconut chutney and sambar of your choice.

Cooking time 
30 minutes

Yield two servings


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