Millets – Ruling the world of diet conscious people. Ragi was the most commonly used millet before. But now, the nutritional facts of other millets made them familiar with increasing health issues. There are different types of millets available in market. Here little millet is used to prepare the dish. Little millets can be cooked like rice also.
Little millet’s seeds are smaller than other millets. It has high iron content as in fox tail millet. Also high in fiber and has high antioxidant activity like kodo millet. It helps in diabetes and diseases related to stomach.
The step by step pictorial procedure of the samai ven pongal is as follows. The preparation is very similar to raw rice ven pongal. There main difference in terms of ingredients is the quantity of oil used. Millets absorbs less oil when compared to raw rice. Dishes prepared from millets are to be consumed immediately as they turn dry very soon. For taste enhancement, 2 tbsp of ghee and fried cashew nuts can be added to the pongal.
- Little millet/samai/kutki – 1 3/4 cups
- Yellow moong dal/paasi paruppu – 1/4 cup
- Ginger – a small piece
- Pepper corns – (1 – 1 1/2) tsp
- Cumin seeds – 1 1/2 tsp
- Curry leaves – 2 sprigs
- Hing – 1/2 tsp
- Salt – As per the taste
- Oil – 3 tbsp
- Water – 5 cups
- Measure the samai.
- Wash and soak the samai in water. Soak it for 15 minutes.
- Dry roast the moong dal in a kadai.
- Soak the dry roasted moong dal in water.
- Heat oil in a kadai.
- Add cumin seeds.
- Add pepper corns.
- Add chopped ginger.
- Add curry leaves & hing. Remove the kadai from the flame and keep it aside.
- In a pressure cooker, add water.
- Add dry roasted & soaked moong dal to it. Allow it to boil.
- Drain the excess water from the samai. Add the soaked samai.
- Immediately add salt to it.
- Add the tempering to it.
- Mix it with a ladle. Allow it to boil. Close the pressure cooker with lid and cook it for 10 minutes in low flame. Allow the pressure to escape by itself.
- Healthy and tasty samai ven pongal is ready.
- Serve hot with chutney or sambhar.
- I have used less oil as the millets won’t absorb more oil. If preferred, oil can be added little more.
- 1/2 tbsp of ghee can be added to the pongal for a awesome flavor.
- Cashew nuts can be added to the tempering for taste enhancement and richness of the pongal.