Kudhiraivali Pongal – Barnyard millet Pongal – healthy – rice substitute




Final 2

Ingredients – for pongal

Raw Rice – 1 cup

Split Moong dal – ½ cup

Pepper – 2 teaspoons (1 teaspoon to pressure cook and 1 teaspoon for tempering)

Cumin seeds – 2 teaspoons (1 teaspoon to pressure cook and 1 teaspoon for tempering)

Ginger – ½ inch piece

Turmeric powder – 1 pinch

Urad dal – ½ teaspoon

Curry Leaves – 1 sprig

Salt – to taste

Oil – 2 teaspoons


STEP 1: Heat a pan and dry roast the moong dal until it turns slightly brown.

STEP 2: Measure the raw rice, add the roasted moong dal and wash thoroughly.

STEP 3: In a pressure cooker, add the rice dal mixture along with a teaspoon each of pepper, cumin seeds and oil. Pressure cook the rice for 4 – 5 whistles.

STEP 4:  Using a mortar and pestle make a coarse pepper-cumin- ginger paste/mixture.

STEP 5: To prepare the tempering for Pongal, heat oil in a pan, add urad dal, ginger-pepper-cumin paste, curry leaves and turmeric powder.

STEP 6: Open the pressure cooker and pour the tempering over the cooked rice. Add salt and mix well.

Final 3

TIP: Serve with coconut chutney or sambar







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