Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Pongal is a South Indian harvest festival as well as a popular South Indian rice and lentil dish that can be prepared two different ways: sweet and savoury. The recipe I am sharing with you today is for the spicy and savoury pongal.
Pongal is traditionally prepared for the Sankranti festival. Typically, it is a breakfast dish, though it can also be served for lunch or dinner.
Usually, pongal is made with rice but I am using kodo millet, instead. This lowers the glycemic index of the dish, which makes it healthier than the rice version.
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Do try it and share your experience.
|Prep time||Cook time||Ready in||Yields|
8 hours 40 min
- 1 cup/200 grams kodra (kodo millet), washed once and soaked in 4 cups of water for 8 hours
- 1/4 cup/50 grams moong dal (yellow lentils), washed and soaked in just enough water to cover the dal
- 2 tbsp desi ghee (clarified butter)
- 1/2 tsp rai (mustard seeds)
- 1/2 tsp jeera (cumin seeds)
- 1/4 tsp heeng (asafoetida powder)
- 1 tsp ginger paste
- 2 green chillies, cut into two and split in half
- 1/2 tsp coarsely ground black pepper
- 15-20 kadhi patta (curry leaves)
- 1/4 tsp turmeric powder
- 1 tsp sendha namak (rock salt), or to taste
- 2-3 tsp hara dhania (cilantro)
- 1 cup water, or as needed
- Dry-roast the kodo millet until it becomes aromatic, about 2 minutes, on low heat stirring constantly. Transfer it to a plate and let it cool completely.
- Dry-roast the moong dal similarly until aromatic and it slightly changes in colour. Transfer it to a plate and let it cool down completely.
- Soak both the roasted ingredients separately as explained in the ingredients list.
- Keep a wok on low heat and put in the desi ghee. Let it melt then add in the rai and jeera. Stir until they crackle.
- Add the heeng, ginger paste and green chillies. Mix well; then add the black pepper powder and curry leaves. Stir a few times. Add the turmeric powder and stir-roast for 1 minute.
- Add the soaked kodo millet along with the water and the soaked dal without the soaking water. Raise the heat to medium-high, add in the salt and let the water come to a boil.
- Reduce the heat to low, add the cilantro, stir a few times and cover with a lid. Cook until the millet and dal are cooked soft (about 20 minutes). Add more water if needed (I added 1 cup).
- Add some more cilantro, mix well and transfer the khara pongal to a serving dish. Garnish with a few teaspoons of desi ghee.
- Serve with dahi (yoghurt) or pickle.
Kodo Millet Khara Pongal Recipe
© 2021 Rajan Singh Jolly