Millet Pongal | Barnyard Millet Pongal is healthy, nutritious and delicious way of relishing ven Pongal. Gluten-free and low-calorie millet pongal recipe is a diet-friendly too. Healthy breakfast to light lunch or dinner, millet Pongal recipe easily fits in any meal type.
Pongal | Makar Sankrantri is a famous south Indian harvest festival. During this time, lots of sweet and savory recipes are made and distributed among friends and family. This harvest festival calls for special recipes like ghee Pongal and sweet pongal. Both recipes are mostly made with rice as the main ingredient. You can easily substitute rice in these Pongal recipes with millets.
Pongal with millet
Kodo Millet (Arikelu | Varagu), Barnyard Millet (Udalu | Kuthiraivali), Foxtail Millet (Korra | Thinai) and Finger Millet (Ragulu | Ragi) are some of the most popular millet types. To make millet Pongal, you can either use barnyard millet or foxtail millet. I prefer making Pongal with barnyard millet, as it gives earthy flavor and creamy texture to the Pongal.
Must-Try Barnyard Millet Recipes
How do you eat barnyard millet?
Any rice or wheat-based recipe like pongal, kichidi, daliya, porridge, idli, dosa, etc; can easily be substituted with millet. Millet can also be used in any rice-based desserts like kheer | payasam, sweet Pongal, etc.,
Barnyard millet flour is easily available in market and you can use it in making chapati, poori, murukku, etc.
Millet porridge will also make a nutritious baby food. Do give it a try!
Is barnyard millet healthy?
Barnyard Millet is low in calories and high in digestible protein. These wholesome grains are rich in magnesium, fiber along with much needed vitamins and minerals. Barnyard millet comes under low glycemic index food. Hence, this are diabetic friendly too. This is gluten-free and also a good source of iron. So, if you are health conscious or looking out for healthy substitute for rice and wheat or gluten allergic, then give millet a try.
Tips to make Perfect Millet Pongal
I always make it a point to wash and soak the millet overnight. By doing so,
- They cook faster.
- And turn creamier upon cooking.
The consistency of millet pongal should be like oatmeal porridge, neither too thick nor too thin.
If the Pongal has turned thick upon cooking, add only warm water to adjust the consistency. If adding warm water, check for salt too.
- ½ cup Millet, I used Barnyard
- 2/3 cup Yellow Mung dal
- ½ tbsp. chopped Ginger
- 2 thinly sliced Green chilies
- ½ tbsp. Cumin
- ¾ tbsp. Black Peppercorns
- ¼ tbsp. asafoetida
- 6 fresh Curry leaves, roughly chopped
- ½ tbsp. Salt
- 10 Cashew nuts
- 3 tbsp. Ghee (add oil for vegan version)
How to make Millet Pongal Recipe
- In a pan, dry roast mung dal until nice light brown and
- Take roasted dal into a bowl and add millet to it. Wash
thoroughly and drain excess water.
- Add these to pressure cooker along with 3 cups of water and
salt. Cook on medium heat for 3 whistles.
- Once the pressure settles, open the lid and gently mash the
millet and dal mixture using the backside of ladle.
- In a pan add ghee and when it heats up add chopped ginger,
cumin, black peppercorns, sliced green chili and roughly chopped curry leaves.
- Fry until curry leaves start to change color. Add cashews
and fry till light brown. Now add asafoetida. Stir and add coarsely mashed
millet and dal mixture.
- The consistency of pongal should be just of like porridge,
not too thick nor too thin.
- Serve warm with coconut or peanut chutney or sambar. I
served this with peanut chutney.
- Add love to make this 'Millet Pongal' taste Yummy.
LUBNA'S SERVING SUGGESTIONS:
Warm millet pongal tastes best when served with peanut chutney.
Alternatively you can serve this with coconut chutney.
I love to relish this millet pongal with ginger pickle and peanut chutney.
Amount Per Serving: Calories: 250Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 33mgSodium: 1298mgCarbohydrates: 21gFiber: 5gSugar: 3gProtein: 6g