In my childhood or even few years back, I never had the awareness to millets. The only millet which we knew was Ragi/Finger Millet which is quite popular in my place. But once I came to know the health benefits of different types of millets, I want to consume more of these and reduce rice which is the primary food for any south Indian. It also surprises me that millets have been used in ancient days a lot and in the passage of time, rice has taken the precedence and millets are completely forgotten. I am so glad we have got the awareness.
In our recent visit to Indian stores, I found a pack of samai(Little Millets) , I was so excited and grabbed it. We can easily prepare any recipe that is made with rava(semolina), replace with millets. Today I made this samai pongal and I absolutely loved it. I made it as a one pot meal, so it is easier and faster, you can follow the traditional method of making pongal.
Ingredients: (serves 2)
Samai/Little Millet : 1 1/4 cup
Moong Dal : 1/2 cup(washed)
Ghee : 1 tablespoon(you can replace with normal oil)
Cumin Seeds/Jeera : 1/4 teaspoon
Black Pepper: 1/4 teaspoon
Ginger : 1 small piece chopped finely
Cashews : Few
Curry Leaves : Few
Water : 5 cups
Salt : as required
Turmeric Powder : a pinch
- Heat ghee/oil in a pressure cooker.
- When hot, add cumin seeds, black pepper. When they crackle, add curry leaves and ginger, cashews.
- Saute till cashews turn golden color.
- Next add the moong dal, saute for a minute.
- Next add samai as well and saute for 2 to 3 mins. Mix turmeric powder as well.
- Add the above mentioned water , salt.
- Cook for 4 whistles.
- Let it cool down, open mix well and serve with any chutney or sambar.
In case you fee it is very dry, you can add some hot water and mix. I like it dry and my hubby likes it watery 😉
Enjoy this healthy breakfast which is quite heavy!!!