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Bajra / Pearl Millet / Kambu Pongal

Are you looking for healthy way to mark this year pongal? Looking for something which is made of grains. Then you mus try this Pearl millet pongal. When pearl millet is dry roasted it has a nutty aroma which I love. I am not a big fan of Pongal with this exception of this one. This is really perfect healthy way to celebrate the festivals
Ingredients:
Pearl Millet – 1/2 cup
Moong dhal / Split yellow dhal – 1/4 cup
Salt to taste
pepper – 1/2 teaspoon
Cumin seeds – 1/2 teaspoon
Curry leaves – 5
Ghee – 1 teaspoon
Cashewnuts – 1 teaspoon
Water – 1 and 3/4 cup
Green chillies – 1 (slit into 2)



Method


Heat pan. dry roast pepper and cumin seeds ( I have used more so that I can store it for future use). Grind to coarse powder using hand pestle. Keep it aside. Heat the pan and ghee. When it is hot add Cashews. Fry till brown now and add curry leaves, green chillies and powdered pepper and cumin seeds. Mix well. keep it aside

Dry roast the pearl millet and grind to coarse rava consistency. Keep it aside. Heat the pressure pan. Add coarse pearl millet, split yellow dhal, salt and water. Cook it with whistles on. Cook for 6-7 whistles. Switch it off. When it is ready to open open and add the seasoning kept aside. Mix well

Serve hot. 


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16 Replies to “Bajra / Pearl Millet / Kambu Pongal”

    • great-secret-of-life
      Reply

      Pongal is little more gooey than upma, for me the seasoning is diff as in upma we use mustard, urad dhal, bengal gram dhal, onion in pongal we use cumin seeds, pepper corns/ pepper powder. Also in pongal moong dal is used.

  4. Nava K
    Reply

    I need to look for the pearl millet because never used it before. Yet I am in for this healthy pongal and love the flavors too.

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