Enjoy the goodness of millets & start your day off right with this wholesome,healthy Millet Pongal for breakfast.
Planning for a fresh, healthy as well as tempting breakfast everyday can be a daunting task. With the kids still on vacation, I have lost count of the number of meals/snacks I cook for the day. Both the kids have diametrically opposite tastes and pleasing both of them can be tricky. I have to confess (again!) I can’t wait for the school to re-open 🙂
I am not a smoothie or cereal kind of person. I like to have a proper breakfast, Idli-sambar and bread-omelette top the list of my favourites. I also love millet porridge especially in the summer. Millet flours are a pantry staple in my house and I regularly use it to make porridge, bhakri, Dosa, appe etc. Some of the local grocery shops stock Nagli & Jowar rava (two of my favourite millets) which is very handy to make quick upma or khichdi.
A couple of days ago I made a savoury pongal using the millet rava,which was a big hit with everyone including the kids. Served with some green chutney, fresh fruits from the garden (we are enjoying a good harvest of starfruits & some mulberries) and a glass of chaas (buttermilk) it made for a scrumptious brunch.
The recipe for Millet Pongal is pretty simple. You can cook it in a pan on the stove top or pressure cooker or even in an electric rice cooker.
Enjoy the goodness of millets & start your day off right with this wholesome,healthy Millet Pongal for breakfast.
- 1/2 cup Nagli/Ragi Rave
- 1/2 cup Jowar Rava
- 1/4 cup moong dal
- 3-4 green chillies
- 1-2 teaspoons grated ginger
- 2 teaspoons black pepper
- 2 teaspoons cumin (jeera) seeds
- 1 tablespoon ghee you can use oil
- 5-6 cashewnuts for garnish (optional)
- Salt to taste
- 10-12 curry leaves
- 1/2 teaspoon hing (asafoetida)
- Separately dry roast the Moong dal and the millet rava till you get the typical aroma. Place in a plate and cool.
- Roast the black pepper and jeera separately. Cool slightly and crush coarsely in a mortar and pestle
- In a heavy bottom pan or pressure pan, heat the ghee (or oil)
- Add the crushed black pepper, jeera,curry leaves,green chillies,hing and ginger. Add the cashew nuts if using and saute for a few seconds. Reserve 1-2 cashew nut halves for garnish
- Add moong dal, both the millet ravas and about 31/2 to 4 cups of water. You may need a little less or more water depending on the quality of rava.
- Add salt as required
- Cook covered till the moong dal and rava softens. About 20 minutes on stove top or 1 whistle and 10 minutes on SIM in a pressure cooker
- Serve hot drizzled with some ghee (optional) and garnished with cashew nuts.
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