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Bajra Pongal
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 |
Ingredients
- 1 cup pearl millet, (bajra) soaked overnight in lukewarm water
- 1 cup split skinless green gram, (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 chopped ginger
- 2-3 green chillies, chopped
- 10-12 cashewnuts
- Salt to taste
- Green chilli and sesame chutney to serve
Method
- 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 |
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