Pongal, the famous south indian breakfast made from rice & dal with some flavorful tempering. Here in the recipe,instead of rice,i have used little millet(samai rice) and it tastes exactly the same.Those who want to include millet in their diet yet bored of making regular dishes,then try this pongal.
Here in the recipe, i have used little less amount of water than the regular Ven pongal. The day that i prepared this pongal, i was planning to pack this for our lunch too. As i don't like mushy pongal when it's cooled,i reduced the water and make it as fluffy instead of mushy. But if you're planning to have immediately, then add extra one cup of water. It's really upto you how you want your pongal and adjust the water as per your liking.
Procedure
Notes:
Here in the recipe, i have used little less amount of water than the regular Ven pongal. The day that i prepared this pongal, i was planning to pack this for our lunch too. As i don't like mushy pongal when it's cooled,i reduced the water and make it as fluffy instead of mushy. But if you're planning to have immediately, then add extra one cup of water. It's really upto you how you want your pongal and adjust the water as per your liking.
Samai Pongal
Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 4 to 5
Recipe Category: Breakfast | Recipe Cuisine: Indian
Recipe Category: Breakfast | Recipe Cuisine: Indian
Ingredients
Little Millet/Samai - 1 cup
Moong dal - 1/3 cup
Water - 21/2 cups
Cumin Seed - 1 tsp
Pepper Corns - 1 tsp
Ginger - 1 tbsp(minced)
Curry leaves - few
Cashew - 6 to 8
Ghee - 11/2 to 2 tbsp
Asafoetida powder - 1/4 tsp
Salt - to taste
Little Millet/Samai - 1 cup
Moong dal - 1/3 cup
Water - 21/2 cups
Cumin Seed - 1 tsp
Pepper Corns - 1 tsp
Ginger - 1 tbsp(minced)
Curry leaves - few
Cashew - 6 to 8
Ghee - 11/2 to 2 tbsp
Asafoetida powder - 1/4 tsp
Salt - to taste
Wash rice and dal well and put it in pressure cooker, measure the water & add into the cooker.
Add enough salt & cover the cooker with lid and put the lid on, cook it for 3 whistle .
Now for tempering,heat ghee in a pan,add asafoetida powder, cumin seeds & pepper corns.
Then add cashews.Once cashew becomes golden brown, add ginger, curry leaves and saute till nice aroma comes. 
Add the tempering into pongal. Give a good mix and it's ready to serve.
Tasty & fulfilling Samai Pongal is ready to serve.
Add enough salt & cover the cooker with lid and put the lid on, cook it for 3 whistle .Now for tempering,heat ghee in a pan,add asafoetida powder, cumin seeds & pepper corns.Then add cashews.Once cashew becomes golden brown, add ginger, curry leaves and saute till nice aroma comes. Add the tempering into pongal. Give a good mix and it's ready to serve.Tasty & fulfilling Samai Pongal is ready to serve.Notes:
- Don't reduce the amount of ghee, it gives great taste & flavor to the pongal.
- If prefer, drizzle some ghee while serving
- If you want mushy pongal , add extra 1 cup of water.
- Taste best with the sambar.
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