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Recipe: Pearl Millet (Bajra) Pongal

  • Recipe: Pearl Millet (Bajra) Pongal
BajraBlogdinnerlunchrecipies
by saveadrop.org
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Pearl Millet (Bajra) Pongal

A healthy and flavorful South Indian dish made with pearl millet (bajra), moong dal, and aromatic spices. Perfect for a comforting breakfast or light lunch.

Ingredients:

  • 1 cup pearl millet (bajra), rinsed
  • ½ cup split moong dal, rinsed
  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns (crushed)
  • 1-inch ginger, grated
  • 1 green chili, chopped (optional)
  • ¼ cup cashews, roughly chopped
  • Salt to taste
  • Water (3-4 cups, depending on desired consistency)
  • Cilantro, chopped (for garnish)

Instructions:

  1. In a pressure cooker or pot, heat ghee over medium heat. Add cumin seeds and black peppercorns. Let them splutter for a few seconds.
  2. Add ginger and green chili (if using) and saute for 30 seconds until fragrant.
  3. Rinse the pearl millet and moong dal one last time and add them to the pressure cooker. Saute for a minute.
  4. Add salt and enough water to cover the millet and dal by about an inch. (Adjust water for desired consistency – thicker for pongal, thinner for porridge)
  5. Close the pressure cooker and cook for 3-4 whistles (or until the millet and dal are cooked through) on medium heat. Let the pressure release naturally for 10 minutes, then release any remaining steam manually.
  6. While the pongal cooks, heat a separate pan with a drizzle of ghee. Fry the cashews until golden brown. Set aside.
  7. Once the pressure is released, open the cooker and mash the pongal slightly with a potato masher (optional for a smoother texture).
  8. Stir in the fried cashews and chopped cilantro.
  9. Serve hot with coconut chutney or sambar.

Tips:

  • For a richer flavor, soak the pearl millet and moong dal for at least 30 minutes before cooking.
  • Adjust the amount of water depending on your preferred consistency. For a thicker pongal, use less water.
  • You can add other vegetables like chopped carrots, peas, or grated beetroot for extra flavor and nutrients.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or milk.