Its super hot here, since three days its like living in Sahara desert.I cant able to spend more time in my kitchen and am making chilled foods and salads for the past three days. Its really hard to manage when your days are super hot suddenly. Hopefully we will able to get rid of this super hot sunny days soon.Coming to this millet pongal, i prepared last week for our dinner, this dish hardly needs less than half an hour to get ready coz the full cooking process goes for pressure cooking.
If you want to have a nutritious,healthy and satisfying pongal, give a try to this healthy version, i completely skipped the rice here and prepared simply with foxtail millet and yellow split moongdal. You will definitely love this healthy pongal and am sure that using foxtail millet instead of rice is definitely a healthy twist to this most favourite South Indian breakfast. Sending this healthy dish to CWS- Rye or Millet guest hosted by Simona..
1cup Foxtail Millet
1/2cup Split Moongdal
1/4tsp Asafoetida powder
1tsp Grated Ginger
1/4cup Ghee or Oil
1/2tsp Cumins seeds
10-15nos Peppercorns
10nos Cashew nuts
Salt
Few Curry leaves
Wash together the millet and moongdal together and take in pressure cooker with three cups of water, ginger,asafoetida powder and salt, cook upto 3hisses.
Meanwhile heat the ghee or oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
Once the pressure is released, add the tempered spices & cashews directly to the pressure cooker, toss them well until everything get well mixed.
Serve hot with sambar or coconut chutney.
If you want to have a nutritious,healthy and satisfying pongal, give a try to this healthy version, i completely skipped the rice here and prepared simply with foxtail millet and yellow split moongdal. You will definitely love this healthy pongal and am sure that using foxtail millet instead of rice is definitely a healthy twist to this most favourite South Indian breakfast. Sending this healthy dish to CWS- Rye or Millet guest hosted by Simona..
1cup Foxtail Millet
1/2cup Split Moongdal
1/4tsp Asafoetida powder
1tsp Grated Ginger
1/4cup Ghee or Oil
1/2tsp Cumins seeds
10-15nos Peppercorns
10nos Cashew nuts
Salt
Few Curry leaves
Wash together the millet and moongdal together and take in pressure cooker with three cups of water, ginger,asafoetida powder and salt, cook upto 3hisses.
Meanwhile heat the ghee or oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
Once the pressure is released, add the tempered spices & cashews directly to the pressure cooker, toss them well until everything get well mixed.
Serve hot with sambar or coconut chutney.
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