Millet Pongal with Chutney, Brahmin style Pongal
Millet Pongal with chutney is a popular breakfast item from Southern India.Both the sweet and the savory versions of Pongal are equally famous. Traditionally, Rice and Moong Dal are the key ingredients in pongal. In this variation, proso millet has been used in place of rice.
Ingredients
For Pongal
- 1 cup Proso Millet
- ½ cup Split Yellow Moong Dal
- 1½ tsp Salt
- 3½ cups Fresh Water
For Tempering
- 2 tbsp Ghee
- 1 No Bay Leaf
- ½ tsp Cumin Seeds
- 1 Nos Chopped green Chilli
- 1 inch Chopped Ginger
- 1 sprig Curry Leaves
- 1 tsp Crushed Black Pepper
- 2 tbsp Chopped Cashew Nuts
- 2 tbsp Raisins
For instant Tomato Chutney
- 350 grams Roughly chopped Tomatoes
- 2-3 Nos Kashmiri Chillies
- ½ inch Fresh Turmeric. Or, use 1 tsp turmeric powder
- 1 inch Chopped Ginger
- 1 tsp Salt
- 3 tbsp Water
Tempering for Chutney
- 1 tsp Sesame Oil
- ½ tsp Mustard Seeds
- ¼ tsp Asafoetida
- 1 sprig Curry leaves
- 1 tbsp Jaggery
Instructions
How to prepare Pongal
- Dry roast Moong Dal in a Pan till it turns light pink.
- Add to a bowl.
- Add a cup of proso millet.
- Rinse once or twice and discard the water.
- Add to a pressure cooker.
- Add 3.5 cups of fresh water.
- Add salt and mix.
- Put the lid on. Cook for 3 whistles.
- Open once the pressure drops.
- For tempering, heat ghee in a small pan.
- Add all ingredients listed under tempering ONE BY ONE.
- Roast till cashews turn light golden
- Pour the tempering over the hot pongal.
How to prepare Instant Tomato Chutney
- Add all ingredients in a smoothie jar.
- Blend to a smooth paste.
- Heat oil for tempering.Add mustard seeds, asafoetida and curry leaves.
- Once the mustard seeds start crackling, add the prepared paste.
- Add jaggery.
- Turn off the flame immediately. The tomatoes should not be cooked. Stir and serve with hot pongal.
