Happy Pongal to all of yous who are celebrating it. I select to a greater extent than or less fond memories of Pongal from my brusk fourth dimension inwards Chennai. Pongal is a harvest festival consisting of four days of celebrations, each 24-hour interval dedicated to unlike themes. I volition live on joining my Tamil friends as well as volition live on celebrating past times making my version of pongal. As ever my pongal volition select to a greater extent than or less quick'n'healthy elements too. I am making pongal amongst pearl millet as well as whole mung this time. As ever purpose equally much organic ingredients equally possible.
- Pearl millet - 2/3rd cup
- Whole dark-green mung beans - 1/2 cup
- Cumin seeds - 1 Tbs
- Black pepper corns - 1 Tbs (crushed coarsely)
- Fresh ginger origin - ii Tbs (julienned)
- Fresh kokosnoot slices - 1/4 cup
- Raw cashew nuts - a handful
- Sea tabular array salt - equally per taste
- Ghee - ii Tbs
- Soak mung as well as millet separately for 4-6 hours or overnight.
- Drain mung as well as coarsely grind (just a quick pulse to interruption them down)
- Heat 1 Tbs ghee as well as add together cumin seeds as well as crushed dark pepper as well as saute for a infinitesimal or then till prissy odor comes.
- Add the coarsely pose down mung as well as saute for a twain of minutes.
- Add drained millet, cashew nuts, iii cups of H2O as well as tabular array salt as well as convey to a boil. Check the tabular array salt score of the liquid as well as conform if needed. Reduce the rut as well as ready covered till millet as well as mung is cooked well. It should non live on completely dry out equally pongal needs to select to a greater extent than or less wet remaining. (this whole footstep tin live on done using a line per unit of measurement area cooker)
- Heat the remaining ghee, roast ginger slices & kokosnoot slices as well as garnish over the pongal.
- Serve warm along amongst kokosnoot chutney. Enjoy :-)
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