Little Millet Pongal | Sama Pongal | Samai Pongal | Khara Pongal | Ven pongal | Millets Pongal

Ingredients:

For the Pongal:

• 1 cup little millet, washed and soaked for 30 minutes
• 1/2 cup split yellow moong dal, washed and soaked
• 4 cups water
• 2 tablespoons ghee
• 1 teaspoon Jeera
• 1/2 teaspoon black pepper, coarsely crushed
• A pinch of hing
• Curry leaves
• 1/4 teaspoon turmeric powder
• Salt to taste

For Tempering:

• 2 tablespoons ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon grated ginger
• 1/4 teaspoon hing
• A few cashews and peanuts
• 1-2 dried red chilli peppers
• Curry leaves

Preparation:

1. In a pressure cooker, add the soaked and drained little millet and lentils, along with 4 cups of water. Pressure cook for about 3-4 whistles or until the millet and lentils are cooked and soft.
2. In a separate pan, heat 2 tablespoons of ghee. Add jeera, crushed black pepper, hing, and curry leaves. Sauté for a minute until fragrant.
3. Add the cooked millet and lentils to the pan. Mix well.
4. Add turmeric powder and salt. Mix thoroughly and let it simmer for a few minutes, allowing the flavours to melt together. Adjust the consistency by adding water if needed.
5. Heat 2 tablespoons of ghee in a small pan for tempering. Add mustard seeds, jeera, grated ginger, hing, cashews, peanuts, dried red chilli peppers, and curry leaves. Let the mustard seeds splutter and the nuts turn golden brown.
6. Pour the tempered mixture over the cooked millet-lentil mixture. Mix everything together gently.
7. Little Millet Pongal is ready to be served! Serve it hot with coconut chutney, sambar (a lentil-based vegetable stew), or any other accompaniment you choose.

This Little Millet Pongal is a wholesome and nutritious dish that brings together the goodness of little millet and lentils. It's not only delicious but also packed with essential nutrients. Enjoy this traditional South Indian comfort food!