How to make Bajra Pongal - Pearl millets are replacing rice in this popular south Indian dish.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Bajra (बाजरा), Moong Dal (मूंग दाल)

Cuisine : Tamil Nadu

Course : Rice

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Bajra Pongal

The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

For more recipes related to Bajra Pongal checkout Bajra Khichdi, Bajra Khichdi. You can also find more Rice recipes like Carrot-Coconut Rice, Hyderabadi Chicken Biryani, Syun Pulao, Vegetable Biryani.

Bajra Pongal Recipe Card

Bajra Pongal
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Prep Time : 5-6 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bajra Pongal Recipe

  • Bajra soaked overnight in lukewarm water 1 cup

  • Moong Dal soaked for 1 hour 1 cup

  • Oil 1 tablespoon

  • Ghee 1 tablespoon

  • Cloves 4-5

  • Black cardamom 2-4

  • Bay leaves 3

  • Cumin seeds 1 teaspoon

  • Black peppercorns 1 teaspoon

  • Ginger chopped 1 teaspoon

  • Green chillies chopped 2-3

  • Cashewnuts 10-12

  • Salt to taste

  • Green chilli and sesame chutney to serve

Preparation

Step 1


Drain and grind pearl millet coarsely.

Step 2


Heat oil and ghee in a pressure cooker. Add cloves, black cardamoms, bay leaves, cumin seeds, black peppercorns, ginger and green chillies and saute till fragrant. Add cashewnuts and saute for 1 minute.

Step 3


Add pearl millet and split green gram with the water it was soaked in. Add salt and mix. Add 5 cups (1 litre) water and mix. Cover the cooker and cook under pressure on high heat till 1 whistle is given out.

Step 4


Reduce heat and cook for 15-20 minutes. Open the lid of the cooker when the pressure is completely reduced.

Step 5


Reduce heat and cook for 15-20 minutes. Open the lid of the cooker when the pressure is completely reduced.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.