Kodo Millet Pongal Recipe | Breakfast Recipes | Healthy Recipes | Millet Recipes | @HomeCookingShow
#kodomilletpongalrecipe #breakfastrecipes #healthyrecipes #milletrecipes #homecookingshow #kodomillet
Moong Dal – 1/2 Cup
Kodo Millet – 1/2 Cup
Water – 4 Cips
Salt – 1 Tsp
Ghee – 4 Tbsp
Cashew Nuts
Peppercorns – 1 Tsp
Cumin Seeds – 1 Tsp
Ginger
Hing / Asafoetida
Curry Leaves
Method
1. First step is to roast the moong dal. Take half cup of moong dal, 125 ml , add to the pan and roast it till you get a nice aroma. Moong dal will turn into a mild gold brown colour. Transfer it to a plate.
2. Take half cup of kodo millet, 125 ml measurement, wash it and soak it for 30 minutes.
3. To a pressure cooker add the roasted moong dal and the soaked rice, mix it and pour enough water to cook.
4. Add four cups of water, one tsp of salt, mix it and pressure cook it till three whistles.
5. Once the pressure is released, open the cooker, mix it and leave it aside.
6. In a small pan, add four tbsp of ghee, add cashew nuts, fry well and add one tsp of freshly grounded pepper, one tsp of cumin seeds, a piece of finely chopped ginger and fry well.
7. Turn off the stove and add a pinch of asafoetida powder, few curry leaves and allow it to fry.
8. Pour the tempered ingredients to the Pongal and mix well.
9. Healthy and delicious millet Pongal is ready to be served.
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[Music] hello everyone welcome to Home Cooking With Me Hima suban millets are generally very good for us consuming millets on a regular basis definitely improves our health in many ways today I’m going to share a wonderful breakfast recipe and we’re going to make Millet pungle using codo millets this is a great stitute for the regular rice Pongal that we normally make at home so let’s get started and check it out for The cordet Pongal first I’m going to roast the mundal for this recipe I’ve taken half2 cup of moong Dalal this is a 125 ml cup measurement so I’m just going to dry roast it once the moong Dal has turned to a lovely mild golden brown color and it releases this nice roasted Aroma you can turn off the stove you can see the mild color change I’m turning off the stove [Music] now for the Millet Pongal I’ve taken half cup of kodo millet and I have soaked it for about 30 minutes this is a 125 ml measurement cup I’ve taken the milet and the Dal in 1 is to one ratio so for half cup of codo milet I’ve taken half cup of Mo Dal just mix the Dal and the Millet together I like my P nice and creamy and gooey so for one cup of millet and Dal I’ve taken four cups of water to this I’m adding 1 teaspoon of salt pressure cook for about three whistles on medium flame after three whistles I’ve turned off the stove I’m just going to wait for the pressure to release let this sit for about 10 minutes after 10 minutes let’s let’s check on The Pongal so you can see the millets and the Dal is cooked beautifully I’m just going to leave this aside next I’m going to temper a few ingredients and add it to The Pongal you can take a nice small pan like this or a tempering pan I’m just going to add a generous amount of ghee because all the flavors in that ghee and the pungle is not complete without ghee so I’m just going to add about 4 tbspoon of ghee here so first I’m going to roast a few cash nuts now cash nuts are optional if you don’t want to add cash nuts you can temper without that I like to enjoy my pungle with these beautiful roasted cash nuts so keep the flame on low next I’m going to add 1 teaspoon of roughly pound pepper corns also add 1 teaspoon of cumin seeds next I’m adding a piece of Ginger finely chopped you can also reduce the amount of ghee that you’re using for this particular pungle recipe turn off the stove at this point so after turning off the stove I’m adding a pinch of Hing that is asera powder also add a few Curry [Music] leaves the tempered ingredients are ready now transfer it to the pungle and mix everything well you can see how beautiful and gooey this is and it’s beautifully Incorporated with that lovely Rich ghee and all the other ingredients our extremely delicious and super tasty Millet pungle is ready to be served nice and hot I’ve got it perfectly the way I like it nice and gooey now this is going to definitely absorb the excess moisture and it will thicken up so I’m going to serve this the traditional way with some nice fresh coconut chutney and nice hot sambar by the side cash nuts are entirely optional if you don’t want you don’t have to add it I am adding it to give a nice flavor and richness to the pngal the milk pungle definitely thickens as it cools down so while eating if you feel it’s a little too thick you can always get the right consistency by adding a little bit of hot water and mixing it all [Music] together it’s time to taste this really delicious codo Millet Pongal now I’ve served it with some nice hot sambar and chatti by the side and I’m going to definitely enjoy this entire plate oh my God it is incredibly tasty so yummy M it’s just so Divine very happy right now wow the Millet pungle was incredibly tasty especially with a Chutney sambar combination and uh I highly recommend you try this recipe and don’t forget to share it with your family and friends and the best way to enjoy it is the nice and hot so for more exciting and wonderful recipes subscribe to my YouTube channel and click on the Bell icon to get your [Music] notifications you can now buy the second edition of our home cooking book at shop. homecooking show.in