Pearl Millet (Bajra) Pongal
A healthy and flavorful South Indian dish made with pearl millet, moong dal, and aromatic spices.
Ingredients:
- 1 cup pearl millet (bajra), rinsed
- ½ cup split moong dal, rinsed and soaked for 30 minutes
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1-inch ginger, grated
- 1 green chili, chopped (optional)
- ½ teaspoon black peppercorns (crushed)
- Salt to taste
- ¼ cup cashews, roasted and roughly chopped (for garnish)
Instructions:
- Heat ghee in a pressure cooker over medium heat. Add cumin seeds and let them splutter for a few seconds.
- Add ginger and green chili (if using) and saute for 30 seconds.
- Add moong dal and cook for a minute until slightly golden.
- Rinse the soaked pearl millet again and add it to the pressure cooker.
- Add water (3 cups for a porridge-like consistency, 2 cups for a drier pongal). Season with salt and black pepper.
- Close the pressure cooker lid and cook for 3-4 whistles on high heat. Let the pressure release naturally for 10 minutes before opening the lid.
- Once opened, mash the mixture slightly with a potato masher (optional for a thicker consistency).
- Garnish with roasted cashews and serve hot with sambar or chutney.
Tips:
- You can adjust the amount of water to achieve your desired consistency.
- For a richer flavor, use a combination of ghee and coconut oil.
- Add chopped vegetables like carrots, peas, or green beans for extra nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.