Millets_ is becoming increasingly popular nowadays. Though it used to be a staple food in South India before, we have forgotten the traditional and healthy millets in recent years. I am so glad people are understanding the value of these and are using it regularly in day to day cooking. Today am sharing the recipe of Sweet Pongal I prepared using millets and masoor dal. Turned out great and it tasted even better than the usual chakkarapongal we make using Rice and moongdal. Few complain that millets are a bit bitter in taste. But I haven’t found them bitter. I have made SouthIndian style upma, idli and dosa using them.Will share those recipes soon.
My Notes : Unlike Chakkarai Pongal this Pongal didn’t change texture or become harder when time goes by.If you don’t have masoor dal you can use normal moongdal and prepare millets pongal.I didn’t add edible camphor.However if you like adding it to the pongal you might go ahead and add. I personally feel that camphor has a very strong smell and it overpowers the taste of the dish.I prepared this as Day 1 Nevedhyam during Navarathri.
- Pressure cook millets + masoordal together with 3 cups of water
- Leave it upto 4 whistles (approximately 10 12 minutes)
- Then add powdered jaggery, milk and keep stirring
- Once the jaggery starts to melt you could see change of color in the millets mixture
- At this stage add cardamom powder, simmer the flame and wait until it gets cooked
- Usually it takes minutes to get the right texture and taste. So wait until that time 10
- Keep the flame low to avoid burning
- Heat ghee in a tadka pan add cashews,raisins and roast them until golden brown
- Add them to millets pongal before serving
