January 14, 2014

Pearl Millet Pongal

Happy Pongal to all of you who are celebrating it. I have some fond memories of Pongal from my short time in Chennai. Pongal is a harvest festival consisting of 4 days of celebrations, each day dedicated to different themes. I will be joining my Tamil friends and will be celebrating by making my version of pongal. As always my pongal will have some quick'n'healthy elements too. I am making pongal with pearl millet and whole mung this time. As always use as much organic ingredients as possible.

  • Pearl millet - 2/3rd cup
  • Whole green mung beans - 1/2 cup 
  • Cumin seeds - 1 Tbs
  • Black pepper corns - 1 Tbs (crushed coarsely) 
  • Fresh ginger root - 2 Tbs (julienned) 
  • Fresh coconut slices - 1/4 cup 
  • Raw cashew nuts - a handful 
  • Sea salt  - as per taste
  • Ghee - 2 Tbs 

  • Soak mung and millet separately for 4-6 hours or overnight. 
  • Drain mung and coarsely grind (just a quick pulse to break them down)
  • Heat 1 Tbs ghee and add cumin seeds and crushed black  pepper and saute for a minute or so till nice aroma comes. 
  • Add the coarsely ground mung and saute for a couple of minutes.
  • Add drained millet, cashew nuts, 3 cups of water and salt and bring to a boil. Check the salt level of the liquid and adjust if needed. Reduce the heat and cook covered till millet and mung is cooked well. It should not be completely dry as pongal needs to have some moisture remaining. (this whole step can be done using a pressure cooker)
  • Heat the remaining ghee, roast ginger slices & coconut slices and garnish over the pongal.
  • Serve warm along with coconut chutney. Enjoy :-) 

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