Saamai (Little Millet) Venpongal (Millets cooked with Split green gram)



Saamai Venpongal - Start your weekend breakfast with this tasty and healthy saamai pongal. Pongal is one of the healthiest and nutritious breakfast which provides adequate energy for the whole day.
Millets Pongal is the best way to include millets in your diet. It's a gluten free, high fibre and high protein packed food. Take a break from your regular raw rice pongal and try this healthy pongal for a change.





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Saamai (Little Millet) Venpongal Recipe Details


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Prep time : 20 minutes
Cook time : 20 minutes
Serves : 4
Category : tiffin
Author : Muthulakshmi Madhavakrishnan
 

Ingredients


  •     1 cup saamai rice(little Millet)
  •     1/4 cup moong dal
  •     1 tsp jeera
  •     1 tsp pepper
  •     1/4 tsp turmeric powder
  •     1 tsp chopped ginger
  •     few curry leaves
  •     1 tsp asafoetida water (small piece of compounded asafoetodia soaked in water)
  •     1 tbsp butter
  •     1 tbsp ghee
  •     7 cashewnuts ( broken)
  •     salt


Cooking Directions
  1. Heat a pan and dry roast the moong dal till they become aromatic. Then wash the dal and soak with 1/4 cup of water for 15 minutes. After 15 minutes, wash the saamai rice gently and drain the water completely and add it to the soaked dal. Take a pressure cooker and add 2.5 cups of water, turmeric powder, jeera, pepper, soaked dal and rice (along with the water).
  2. Next add turmeric powder, required salt and 1tbsp butter. Mix everything well and close the lid. Pressure cook for 3 to 5 whistles on low flame. Allow it to cool naturally.
  3. Heat ghee in a pan and fry the cashew nuts, curry leaves and  chopped ginger.
    When they turned golden brown add the cooked rice and asafoetida water. Keep on low flame and stir it continuously for 3 minutes and transfer it to the serving bowl. Serve with coconut chutney and sambar.
     

Saamai (Little Millet) Venpongal with step by step photos 

 

Measure and keep all the ingredients ready to prepare pongal.

Heat a pan and dry roast the moong dal till they become aromatic. Then wash the dal and soak with 1/4 cup of water for 15 minutes.


After 15 minutes, wash the saamai rice gently and drain the water completely and add it to the soaked dal. Take a pressure cooker and add 2.5 cups of water, turmeric powder, jeera, pepper, soaked dal and rice (along with the water).


Next add turmeric powder, required salt and 1tbsp butter. Mix everything well and close the lid. Pressure cook for 3 to 5 whistles on low flame. Allow it to cool naturally.

Heat ghee in a pan and fry the cashew nuts, curry leaves and  chopped ginger.
When they turned golden brown add the cooked rice and asafoetida water.

Keep on low flame and stir it continuously for 3 minutes and transfer it to the serving bowl. Serve with coconut chutney and sambar.


Notes

1. If you want you can add more ghee. For this measurement 1 tbsp of ghee is perfect. I have added 1 tbsp of butter while pressure cooking as it reduces foaming and clogging in the hole. You can also add ghee or oil instead of butter.

2. The asafoetida water is the main ingredient in ven pongal. Without asafoetodia water you cannot get the restaurant style pongal.

3. If you add more moong dal the pongal will turn sticky and mushy.

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