Infant Friendly - Barnyard Millet Pongal

Name: Infant Friendly - Barnyard Millet Pongal
Total time: 1800 s
Yield: 2 adults and 1 Infant
Cuisine: Indian
Ingredients: 1 tumbler (approx 200gms) Barnyard Millet -; 1/2 tumbler (approx 100 gms) Yellow Moong Dhal -; 10 numbers Black whole pepper -; 1 tsp Cumin seeds; 1/2 tsp Grated Ginger; as per taste Salt -; 1 tsp Ghee; 10 numbers Cashwe nuts -; 1/4 tsp Black pepper powder; 1/4 tsp Cumin powder; 6/7 leaves Whole Curry leaves -(slightly crushed); 4 tsp Ghee

Supraja Venkat @cook_15497813

#ReshKitchen #CookPadIndia#SouthIndianBreakfast
This recipe is an absolute keeper, especially a great way to introduce our traditional grains and food practices to the next gen! And it is a great idea to introduce millets to babies at an early age, before they get used to other tastier unhealthy food varieties.
Barnyard Millet has wide nutrient properties, primarily high fiber.
This is an infant friendly recipe that I give my one year old daughter whenever we have it for breakfast and she absolutely loves it.
PS: Remove the hard substances (like pepper pods, ginger,curry leaves) and give only the plain pongal for babies.

Supraja Venkat @cook_15497813

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Ingredients

Preparation Time:10 mins/Cooking Time:20 mins

2 adults and 1 Infant

1 tumbler (approx 200gms)Barnyard Millet -
1/2 tumbler (approx 100 gms)Yellow Moong Dhal -
10 numbersBlack whole pepper -
1 tspCumin seeds
1/2 tspGrated Ginger
as per tasteSalt -
1 tspGhee
Tempering:
10 numbersCashwe nuts -
1/4 tspBlack pepper powder
1/4 tspCumin powder
6/7 leaves Whole Curry leaves -(slightly crushed)
4 tspGhee

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Steps

Preparation Time:10 mins/Cooking Time:20 mins

1

Add 1 tsp ghee in the pressure cooker and roast the Moong dhal till it raises a mild aroma. Wash the millet thoroughly in water, drain and add it to the cooker along with peppers, cumin seeds and grated ginger.
2

Add the mentioned quantity of water and salt to this mixture. Close the cooker with lid and pressure cook it until 5 whistles in medium flame.Once cooked, open the cooker and mix well.
3

Heat the ghee and roast the cashew nuts until they turn golden brown. Add the Curry leaves, cumin powder and pepper powder to the hot ghee for the additional sizzling flavour.
4

Pour this mixture to the cooked pongal and beat well. There you go for a creamier version of millet pongal!!