Millet Pongal
Millet Pongal is a healthy twist to the traditional South Indian dish made with rice and lentils. This recipe uses millet instead of rice, making it a gluten-free and low glycemic index option that is suitable for weight loss. This dish is also a great source of protein and fiber, thanks to the lentils and vegetables used. This recipe is vegan, making it suitable for those following a plant-based diet.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
175 kcal
Protein
7 g
Carbs
28 g
Fat
4 g
Fiber
5 g
Ingredients
Foxtail Millet (Raw)
0.5 cup (100g)
Yellow Moong Dal (Raw)
0.25 cup (50g)
Plain Water
1 small cup (200g)
Chopped Carrot
35 gm (35g)
Green Beans (Chopped)
35 gm (35g)
Green Peas
25 gm (25g)
Chopped Onion
0.5 small cup (50g)
Chopped Green Chilli
2 tsp (4g)
Cumin seeds
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Turmeric powder
0.5 tsp (2.5g)
Olive Oil
2 tsp (10g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
Dry roast the millet in a pan over medium heat until it turns light brown and fragrant. Rinse and drain.
In a pressure cooker, cook the washed yellow moong dal and roasted millet with 2 cups of water for 3-4 whistles or until the dal and millet are cooked and soft.
In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and green chillies and sauté until the onions turn translucent.
Add mixed vegetables and sauté for 8-10 minutes until they are cooked but still have a crunch.
Add turmeric powder, black pepper, and salt. Mix well.
Add the cooked dal and millet to the pan and mix well with the vegetable.
Cover the pan with a lid and let it cook for 5-7 minutes over medium heat.
Garnish with fresh coriander leaves and serve hot.