Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Finger millet, proso millet, and foxtail millet are also important crop species. In the developed world, millets are less important.
They contain low phytic acid and are rich in dietary fiber, iron, calcium, and B vitamins. These millets release sugar slowly in the blood and also diminish the glucose absorption. They are gluten free and non-acid forming. These properties of the minor millets made the present consumers attracted to the consumption of millet.
Varieties are cooked by millets porridge, upma, idli, dosa, pongal, kesaribath etc.,
Today let us learn Proso Millet/Baragu Pongal which tastes heavenly, simple, healthy liked by everyone moreover easy to prepare.
Proso Millet/Baragu 2 cups
Moong Dhal 1 1/2 cup
Green Chillies 7-8
Curry leaves 7-8 strands
Coriander Leaves 1 fistfull
Ginger 1/4 inch
Oil 3 tsp
Mustard seeds 1/2 tsp
Chana Dhal 1 tsp
Urad Dhal 1 tsp
Cashew (optional) 4-5
Ghee 1 tsp
Salt to taste
Dry roast Moong Dhal for 2-3 mins. Do not roast for long.
Take a vessel put Proso Millet/Baragu and wash it.
Add roasted Moong Dhal, slit green chillies 3-4, pepper pods, grated ginger, salt to taste and cook for 3 whisltes in a pressure cooker.
When the pressure is released take out the pongal and allow it to cool for a while. Do not mix immediately or insert spatula.
Take oil in a pan, heat it, add mustard seeds to splutter. Now add cashew and fry for a minute and add chana, urad dal, remaining green chillies and fry till it is golden brown.
Add the tempered mix to Proso Millet Pongal/Baragu. Add cut coriander, curry leaves and mix lightly.
Top Proso Millet/Baragu Pongal with ghee and serve.
Proso Millet/Baragu Pongal may also be served along with chutney or sambar.
Proso Millet/Baragu need 1:3 water to cook. More Green chillies can be added if you want pongal to be more spicy or as per your taste. Proso Millet/Baragu Pongal can be consumed without any side dish also.