Varagu Pongal

The last one in the 'varagu' aka 'kodo millet' ingredient week is Pongal with varagu. Millets are rich in fiber, low in cholesterol and are gluten free. I made this pongal along with vadai. Pongal vadai with sambar and chutney is an wholesome breakfast. This varagu pongal is very easy to prepare, tastes delicious and also very healthy. There is not much difference between rice pongal and this pongal except that I felt it a little dry when compared to our normal rice pongal. I mean it was not muchy.

Ingredients:

   Varagarisi /Kodo Millet- 1/2 cup
   Split green gram dal/Moong dal/pasi paruppu -2 tbsp
   Water - 2 1/2 cup
   Salt to taste

   For the seasoning

   Oil - 1 tbsp
   Ghee - 1-2 tsp
   Cumin seeds/jeera - 1 tsp
   Whole black pepper/milagu - 1 tsp
   Cashew nuts - 4-5
   Ginger finely chopped - 1 tbsp
   Curry leaves - a sprig

Method:

• Dry roast moong dal in little ghee until it is hot to touch. 
• Wash and pressure cook both dal and millets with 2 1/2 cup of water and salt needed for 3 whistles.
• Once the pressure subsides, open the cooker and mix the content well.
• Heat ghee in a kadai/pan, add mustard seeds. When mustard crackles add cumin/jeera seeds, pepper finely chopped ginger, curry leaves. Fry for 30 seconds and pour it over the cooked millet + dal.
• Fry cashewnuts in ghee and pour it over the pongal.
• Cook the pongal on low heat for 3-4 minutes. Add remaining ghee, mix well and switch it off.

Delicious pongal is ready!!! Enjoy it with chutney and sambar.

Notes:

You can substitute kodo millet with little millet (samai) or barnyard millet (kudraivali) and prepare the same recipe.

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