BM #123 Week 4 Day 3 -
Making Sweet Pongal with any type of millet is so easy to make and just as easy to get addicted to.
I made this sweet pongal for Ugadi of 2021. The thali in the picture is from the festival day. It is a small thali due to subdued celebration.
The thali features Raw Mango Pulihora, Instant Dhaniyala Sambar, Aloo Fry, Semiya Payasam and Kodo Millet Sweet Pongal
Ingredients -
Kodo Millet / Arikelu 1/2 cup
Chana Dal handful
*Jaggery 3/4 cup
Milk 1/2 cup
Ghee 2 tsp or more as needed
Almonds and Cashews chopped 1/4 cup
Cardamom Powder 1/2 tsp
* I have tried making this with 1/2 cup sugar and it tastes just as good.
In a pressure cooker, wash kodo millet and chana dal. Add 2 cups of water and 1/2 cup of milk. Cook for 15 minutes or up to 2 hisses. [I cooked in instant pot for 10 minutes in manual/pressure cook mode].
Meanwhile, heat jaggery in a tablespoon of water until it melts. Strain the melted jaggery and remove any impurities.
After the millet-chana dal mixture is cooked well, transfer into a pan with the melted jaggery.
Sprinkle the coarsely crushed nuts and cardamom powder. Cook well until the jaggery syrup starts solidifying.
Remove the pongal from heat.
Serve warm with a topping of more toasted nuts and ghee.
Preparation Time 30 minutes
Serves 3-4
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That looks like a feast to me. I don't have energy to cook elaborate dishes even when in a festive mood. :) The millet pongali sure is a delicious substitute for the standard rice version.
I have been using Kodo millet in different dishes as well and found it so well mixed..Love your thali Harini, so good and inviting!
Adding chana dal is a great idea and it gives a wonderful texture bite. This sounds very delicious and would love to have a bowl. The platter looks yum!
Sweet pongal to millets is super delicious and healthy. I add chana dal too to any sweet pongal I make, it gives a nice texture and flavor to the dish. Yours looks exactly like mine. Yum