Barnyard Millet/ Kuthiraivali Ven Pongal

Name: Barnyard Millet/ Kuthiraivali Ven Pongal
Total time: 19800 s
Yield: 4 People
Cuisine: Indian
Ingredients: 1.5 cups Kuthiraivali(Barnyard Millet); 1/2 cup Moong dal/ split green gram lightly roasted; 2 tsp Pepper-Cumin powder (dry roast in the ratio 2:1and grind; as per taste Salt; 6-7 Cashewnuts; 1 tbsp Ghee; a few Curry leaves; 1 tsp Ginger finely chopped; 1 tsp Asafoetida; pinch Turmeric powder

Rajni @Rajjoskitchenn

Barnyard Millet or Sanwa is a Millet rich in Protein and other nutrients. Barnyard Millet is low on carbs, and is naturally gluten free, and rich in fiber. It has a low glycemic index and is a good source of Iron. While I have used Barnyard Millet in this recipe, any other millet can used used in place of it.

While cooking with Millets always ensure you soak them for 5 hours or overnight.

Why You Should Soak Millets- Soaking Millets overnight or for 5 hours at least ensures that the Phytic acid found in them is broken down. Phytic acid inhibits the absorption of minerals like Zinc and Phosphorus, that are required for the healthy functioning of the body. Soaking the millets also makes it easier for them to get digested.
Pongal is a savory dish of rice and lentils in South India similar to the Khichdi in the North. I have supplemented the rice with Barnyard Millet, called Kuthiraivali in Tamilnadu. These millets are high in fiber and are gluten-free. So for all the health freaks, here's the recipe for you. This is a simple one-pot recipe. It makes a great breakfast option as compared to the rice Pongal, as it is lighter.

Theme - Go healthy with Millets

#jan #Week1 #milletrecipes #barnyardmillet #sanwamillet #kuthiraivali

While cooking with Millets always ensure you soak them for 5 hours or overnight.

Theme - Go healthy with Millets

#jan #Week1 #milletrecipes #barnyardmillet #sanwamillet #kuthiraivali

Rajni @Rajjoskitchenn

While cooking with Millets always ensure you soak them for 5 hours or overnight.

Theme - Go healthy with Millets

#jan #Week1 #milletrecipes #barnyardmillet #sanwamillet #kuthiraivali

While cooking with Millets always ensure you soak them for 5 hours or overnight.

Theme - Go healthy with Millets

#jan #Week1 #milletrecipes #barnyardmillet #sanwamillet #kuthiraivali

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Ingredients

30 min+ 5 hrs

4 People

1.5 cupsKuthiraivali(Barnyard Millet)
1/2 cupMoong dal/ split green gram lightly roasted
2 tspPepper-Cumin powder (dry roast in the ratio 2:1and grind
as per tasteSalt
6-7Cashewnuts
1 tbspGhee
a fewCurry leaves
1 tspGinger finely chopped
1 tspAsafoetida
pinchTurmeric powder

Saved

Steps

30 min+ 5 hrs

1

Assemble all ingredients. Roast the moong dal and keep it ready. Soak the Millet for 3 hrs or overnight.
2

Wash the Kuthiraivali/Barnyard millet and moong dal and transfer them to a small pressure cooker. If using a big cooker, follow pot in pot method(that is, putting the contents into a vessel and putting that vessel into the cooker). Pour 4 cups water and pressure for 5 whistles. Once the pressure releases, check if the mixture is well cooked. They should be quite soft, if not put back in the cooker for another 2 whistles.
3

The mixture will be a little solid, add around 1 to 1.5 cups of water, and loosen up the mixture.
4

In a tadka, Kadai, or small tempering pan, add the ghee and let it heat. Add the cashews and fry to a light brown. Remove from ghee. To the same ghee, add the cumin. Once they splutter, add in the ginger, pepper-cumin powder, curry leaves, and asafoetida. fry nicely for a minute and pour it into the dal-millet mixture. The Kuthiraivali Pongal is ready