Kodo Millet Pongal, which is called Varagu Pongal too, is a yummy and good for you Southern Indian meal. Made mostly from kodo millet, a gluten-free grain known for its health advantages, Varagu Pongal is a great alternative to rice because it is nutrient-dense. Kodo millet has many nutritional benefits because it has a rich content of fibre, protein, vitamins, and minerals that are essential for a healthy heart and proper digestion. Varagu Pongal, which is often served at festivals or special occasions, is a hearty dish that is a great mix of lentils, millets, and spices. You will be glad to hear that this dish is quite easy to prepare and, therefore, it can easily fit into your busy schedule. Its flavours are exquisitely enhanced when served with sambar or coconut chutney. Varagu Pongal offers a satisfying meal as well as a nutritious morning choice.
Ingredients
- 1 cup of varagu, or Kodo millet.
- 1/2 a cup of split yellow lentils or moong dal.
- 2-3 tablespoons of ghee.
- 1 teaspoon cumin seeds.
- 1 teaspoon of black pepper.
- 2-3 finely chopped green chillies.
- 1 inch of grated ginger.
- Curry leaves in a handful.
- Cashews, chopped
- Add salt to taste.
All these ingredients make a yummy and healthy meal that truly shows the feel of old South Indian cooking.
Image Credit: Freepik
Roasting the Dal and Millets
To begin roasting the ingredients, place the split yellow moong dal in a pan over medium heat and dry roast it until it turns light golden and smells nutty. The lentils' flavour and texture are improved by this process. Next, put the kodo millet in the same pan and toast it for two to three minutes on low heat. The grains shouldn't brown, but they should get a little aromatic. Roasting is a very important process that is used because it imparts a good flavour to the final product. Further, it helps in reducing the cooking time because if the millet is mixed with water and put on heat, it cooks faster and in a more controlled, consistent manner.
Cooking The Mixture
Cooking the Pongal: Place the millet and dal in a big saucepan after roasting. Add a pinch of salt and around 4 cups of water. After bringing to a boil, lower the heat and simmer the pan while covered. Cook while occasionally stirring the pot, until thick and the grains are tender, 15-20 min. Thus, the purpose is to achieve a smooth and extremely rich consistency. Add more water as necessary if the mixture appears dry. The meal should have a texture akin to porridge or risotto. To prevent the grains from being overcooked and mushy, it is crucial to keep an eye on the cooking process. Periodically stirring maintains an equal cooking process and aids in the even distribution of moisture.
Preparing The Tempering
To make the tempering, heat the ghee in a small pan over medium heat. To it, add cumin seeds, black pepper, chopped green chillies, and grated ginger in the hot ghee. Add curry leaves and cashews after a few seconds of fragrant sautéing. The cashews should be fried until the latter has turned into a golden brown hue. Over the cooked millet and lentil mixture, pour the tempering. To guarantee that the flavours are dispersed equally throughout the dish, thoroughly mix. with addition to intensifying the flavour, tempering with ghee gives an aromatic touch that improves Varagu Pongal as a whole.
Useful tips:
- If lentils and kodo millet are soaked for at least 30 to 60 minutes it indeed becomes softer when cooked.
- Depending on how you like the texture, change the amount of water. Reduce the water if you like your Pongal thicker; increase it if you like it more porridge-like.
- For a full dinner, serve hot Varagu Pongal with sambar or coconut chutney. The flavours can also be complemented by a side of pickles; it really makes for a lovely supper. Pongal leftovers can be kept in the fridge for two to three days in an airtight container. Before serving, reheat with a little water to restore its creamy texture.
A simple but nourishing dish that honours the virtues of Kodo millet is Varagu Pongal. You can simply make this warm dish at home with simple preparation instructions and useful advice. It has a lot of flavours and nutrients; it nourishes the body apart from satisfying the palate. Include this in your diet and feel the beautiful pleasure it generates.