Samai Ven Pongal – Little millet cooked with Moong dal and tempered with peppercorns, cumin seeds, curry leaves and Ghee; Serve with breakfast sambar and coconut chutney for a hearty breakfast!
Hello everyone!
What’s happening in your part of the world? We had winter storm last week and it’s been snowing here. It looks like a winter wonderland. All that I would love to do is to watch these white popcorns fall from the sky through my window, sneak myself inside a blanket, read my favorite book, enjoy hearty meals and sip my hot chocolate in the evenings.
But then, I have to wake up in the early morning, prepare breakfast, pack lunch and rush for work. I have observed a weird pattern of winter. Heavy snowfall occurs during weekdays and sun shines brightly on weekends. Last week, we had heavy snowfall on Sunday and I had my fairy tale day. I prepared the yummiest South Indian breakfast – Ven Pongal & Tiffin Sambar and treated myself with Ven Pongal, Ghee, and Piping hot sambar. Keeping up my New Year resolution, I am always on the lookout for incorporating millets into my diet. Here comes, rich delicious Samai/Little Millet Ven Pongal
Ingredients:
- 1 cup Samai /Little Millet
- ½ cup Moong Dal
- 1 tablespoon Ghee
- 3 cups Water – adjust according to your consistency
- Salt, as required
-
To Temper:
- 1 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 1 teaspoon Peppercorns
- Handful of Curry leaves
- 1 tablespoon Cashews
Method:
- Wash millets thoroughly with water until the water runs out clean. Soak millets for about ½ hour
- Wash dal with water twice and soak for about ½ hour
- Pressure cook soaked millet, dal with water, salt and ghee for about 3 whistles.
- I prefer my Pongal to be gooey and mushy. Hence, I usually add more water and cook for 3 -4 whistles
- Allow the pressure to release.
- Meanwhile, in a pan, add ghee; Roast cashews until it turns light brown. Keep it aside
- In the same pan, add curry leaves, cumin seeds, and peppercorns. Allow it splutter.
- Add the roasted spice mixture to the cooked rice. Combine it well
- Finally, add roasted cashews to Pongal
- Serve Ven Pongal warmly with hot piping Sambar and Coconut Chutney
If you try the recipe, do let me know how they tasted in comments. If you like space, do like and follow my profile at here – Facebook, Google, Instagram
Thanks,
Karthi
