Tag: pongal

PROSO MILLET/BARAGU PONGAL

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.

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NAVANE HESARAKAALU PONGAL-WHOLE GREEN GRAM PONGAL

 

NAVANE PONGAL

NAVANE PONGAL

 

Ingredients :

Whole green gram/hesaru kaalu                      1 cup

Saame /navane                                                        1 cup

Capsicum                                                                    1 cup

Green Chillies                                                           7-8

Ginger                                                                          1 inch

Jeera                                                                           ½ tsp

Pepper                                                                        1 tsp

Curry leaves                                                             one fist full

Coriander leaves                                                    one fist full

Channa dal                                                                1 tsp

Mustard                                                                     1 tsp

Oil                                                                                2 tbsp

Lemon                                                                        2 nos. big

Water as required

Salt to taste

 

Method :

Dry roast whole green gram and saame separately.

In a pan take 2 cups of water. Bring to boil. Put roasted green gram and cook. You can also pressure cook for 1-2 whistles. I do not prefer pressure cook as green gram becomes paste and the dish will not taste good.

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In a mixie grind ginger, green chillies, jeera, pepper, half of curry and coriander leaves.

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When green gram is half cooked, add grounded mixture, cut capsicum and salt to taste.

Continue cooking.

Now add roasted saame/navane and mix well. Close the lid and continue cooking in low flame.

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Finely chop remaining curry and coriander leaves.

In a small pan put 2 tbsp oil and temper with mustard and chana.

When pongal is cooked fully add tempered mustard, channa, finely chopped curry and coriander leaves.

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Squeeze lemon juice and mix.

Put 1 tbsp ghee on it.

Serve hot. You can also serve with chutney.

I prefer eating saame/navane pongal without any chutney.  It tastes gud.

 

 

Tips :

You can add grated coconut. As saame/navane is healthy and a diet food and tasty, you can avoid coconut.