Millet Pongal stands as a nutritious and delectable South Indian breakfast item prepared through a combination of millet, lentils, and aromatic spices. Representing a notable departure from the traditional rice-based pongal, millets offer heightened nutritional value and a diminished glycemic index.
This wholesome dish boasts a rich protein, fiber, vitamin, and mineral content, rendering it an ideal choice for individuals seeking to incorporate whole grains and plant-based protein into their dietary regimen. While commonly favored for breakfast due to its mild and comforting flavors, it also presents a viable option for a light lunch or dinner.
An unique taste with millet. The recipe is below
Recipe: Yields for 3 persons
Ingredients:
- Foxmillet 1 cup
- Moongdal 1 cup
- Salt to taste
- Water 4 cups
For Tempering:
- Cashwenuts 12 to 15( broken into pieces)
- Ginger 1 tsp grated
- Pepper corns 1tsp
- Curry leaves 1-2 sprig
- Jeera 2tsp
- Ghee 6 to 7 tbsp
Method:
- Pressure cook the millet and moongdal by adding salt and more water for 4 whistles.
- Consistency should be mushy and semi-liquid.
- In a pan, add ghee. Add jeera, cashewnuts peppercorns, grated ginger,and curry leaves. Saute it for a min
- Pour it on hot cooked pongal.
Delicious Pongal is ready. Serve it with coconut chutney.
Nutritional Value Per Serving of Millet Pongal (Approximately):
Calories: Approximately 200-220 kcal
Fat: 6-8 grams
Saturated Fat: 1-2 grams
Cholesterol: 0 milligrams
Sodium: 300-400 milligrams
Carbohydrates: 30-35 grams
Fiber: 5-7 grams
Sugars: 1-2 grams
Protein: 6-8 grams
Enjoy!!!
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