Starting my food blog Smoky Table with this healthy Proso Millet Pongal recipe. This pressure cooker recipe for Pongal is tried and tested. The recipe if followed accurately gives a creamy delicious and not the least HEALTHY Proso Millet Pongal.
We used to make the normal Venn Pongal with Rice and dal at home and everyone likes it. The only problem with the normal Venn Pongal is that it is made with rice which in turn will make you feel very heavy if you consume more than 2 cups.
A few days back I visited a temple, about 12 km away from my home. After the pooja was over, they served millet Pongal. The Pongal was so creamy and delicious that I started making it myself at home. I felt the smooth texture of the Pongal that kept melting down before you even start to realize it. Millet Pongal seems winning when compared to normal Pongal.
When making Millet Pongal, you do not feel that heaviness even if you eat about 2 cups. Proso Millets, of course, is very good for health. So this recipe is damn sure worth a try.
Proso Millet Pongal
- Large Flat Pan
- 3 litre Pressure cooker
- ¾ cup Proso Millet
- ¼ cup Yellow Split Dal
- 2.5 cups water
- 1 cup milk
- 1 tsp Salt
- 1 tsp pepper powder
- 1 tbsp ghee
- ½ cup Cashews
- 1 tsp cumin seeds
- 1 tsp peppercorns
- 2 sprig Curry leaves
- Add proso millet and split dal to a pressure cooker. Use tap water to rinse the millet and dal for 3 to 4 times or till the water runs clear to remove any dirt
- Add 2.5 cups of water, 1 cup of milk, 1 tsp Salt, 1 tsp pepper powder to the pressure cooker and mix well
- Close the pressure cooker with the whistle and let the contents pressure cook for 3 whistles over medium heat. Keep the pressure cooker aside
- Heat a flat pan and add 1 tbsp ghee. When ghee turns translucent, add cashews and roast over low heat till cashews turn light brown in color. Transfer the roasted cashews to the pressure cooked millet and dal.
- Add 1 tsp cumin seeds, 1 tsp peppercorn, and curry leaves to the leftover ghee and roast for a minute over low heat. Transfer these roasted ingredients to pressure cooked millet and dal. Mix well
- Serve Proso Millet Pongal immediately