Bajra Pongal Pearl millets are replacing rice in this popular south Indian dish.Learn to make pongal using Bajra. Bajra or kambu is is an extensively grown variety of millet and is one of the oldest millet used by our ancestors. Pearl millet/Bajra is a rich source of proteins, B complex vitamins and minerals This recipe is from FoodFood TV channel By Sanjeev Kapoor 08 Mar 2019 in Recipes Course New Update Main Ingredients Bajra, Moong Dal Cuisine Tamil Nadu Course Main Course Vegetarian Prep Time 7-8 hour Cook time 41-50 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Bajra Pongal 1 cup Bajra soaked overnight in lukewarm water 1 cup Moong Dal soaked for 1 hour 1 tablespoon Oil 1 tablespoon Ghee 4-5 Cloves 2-4 Black cardamom 3 Bay leaves 1 teaspoon Cumin seeds 1 teaspoon Black peppercorns 1 teaspoon Ginger chopped 2-3 Green chillies chopped 10-12 Cashewnuts to taste Salt to serve Green chilli and sesame chutney Method Advertisment Drain and grind pearl millet coarsely 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. 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. Reduce heat and cook for 15-20 minutes. Open the lid of the cooker when the pressure is completely reduced. Transfer into a serving bowl and serve hot with green chilli and sesame chutney. Nutrition Info Calories 1524 Carbohydrates 209.3 Protein 46.4 Fat 10.5 #Bajra #Bay leaves #Black cardamom #Black peppercorns #Cashewnuts #Cloves #Cumin seeds #Ghee #Ginger #Green chillies #Oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article