Kodo Millet Pongal Recipe – Authentic Moong Dal & Jeera Flavors

Last Updated on 4 months by Neha Deshmukh

Kodo Millet Pongal Recipe – Authentic Moong Dal & Jeera Flavors

Introduction

There’s just something so comforting about a warm bowl of pongal, isn’t there? It’s a dish that instantly reminds me of festive mornings and cozy family breakfasts. I’m so excited to share my take on this classic South Indian delight – a Kodo Millet Pongal! It’s packed with flavour, incredibly nourishing, and surprisingly easy to make. This isn’t your average pongal; we’re using kodo millet for a delightful texture and a boost of goodness. Let’s get cooking!

Why You’ll Love This Recipe

This Kodo Millet Pongal is a winner for so many reasons. It’s a wonderfully wholesome meal, perfect for a quick lunch or a satisfying dinner. The kodo millet adds a lovely nutty flavour and a slightly chewy texture that complements the creamy moong dal beautifully. Plus, it’s a fantastic way to incorporate a lesser-known, incredibly healthy grain into your diet. Honestly, once you try it, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this delicious pongal:

• 1/3 cup Yellow Moong Dal (approx. 60g)
• 1/2 cup Kodo Millet (approx. 75g)
• 2 cups Water (480ml)
• Pinch of Turmeric Powder (approx. 1/4 tsp)
• 1 tbsp Ghee (approx. 15ml)
• 10 Cashews (approx. 10g)
• 20 Peppercorns (approx. 2g)
• 1 tsp Jeera (Cumin Seeds) (approx. 5g)
• 2 tsp Grated Ginger
• Few Curry Leaves (approx. 8-10 leaves)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Kodo Millet: This ancient grain is a powerhouse of nutrition! It’s gluten-free, rich in fibre, and a great source of protein. In South India, millets like kodo are traditionally used in dishes like pongal and upma, especially during cooler months.
• Moong Dal: I prefer using yellow moong dal (split yellow lentils) for pongal because it cooks quickly and creates a lovely creamy texture. Make sure it’s fresh for the best flavour!
• Ghee: Don’t skimp on the ghee! It’s essential for that authentic flavour and aroma. Ghee isn’t just about taste, though. In Ayurveda, it’s considered a very healthy fat. You can use butter if you prefer, but ghee really elevates the dish.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s dry roast the moong dal in a kadhai (or a heavy-bottomed pan) for about 2 minutes. This helps to enhance its flavour and makes it fluffier. Set it aside to cool.
2. Now, give the kodo millet and moong dal a good wash. Then, soak them together in water for 10-15 minutes. This softens them up and reduces cooking time.
3. Drain the soaked ingredients well. Add them to a pressure cooker along with 2 cups of water, a pinch of turmeric powder, and salt to taste.
4. Pressure cook for 3-4 whistles, or until the millet and dal are soft and mushy. Once the pressure has released naturally, open the cooker and gently mash the pongal with a spoon.
5. While the pongal is cooking, let’s prepare the tempering. Heat ghee in a small pan. Add cashews and sauté until they turn golden brown.
6. Next, add peppercorns, cumin seeds, grated ginger, and curry leaves to the pan. Sauté for another minute until the spices are fragrant and the curry leaves are crisp.
7. Pour this beautiful tempering over the cooked pongal. Mix well to combine. If the pongal is too thick, add a little hot water to adjust the consistency.
8. Serve hot and enjoy!

Expert Tips

• Don’t overcook the pongal! You want it to be soft and mushy, but not watery.
• Adjust the amount of salt and spices to your liking.
• For a richer flavour, you can add a tablespoon of roasted urad dal (split black lentils) to the tempering.

Variations

• My Family’s Secret: My grandmother always added a tiny pinch of asafoetida (hing) to the tempering. It adds a lovely savoury depth.
• Veggie Boost: Feel free to add some finely chopped vegetables like carrots, peas, or beans to the pressure cooker along with the millet and dal.
• Spicy Kick: If you like a little heat, add a finely chopped green chilli to the tempering.

Vegan Adaptation

Want to make this pongal vegan? Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil. The flavour will be slightly different, but still delicious!

Gluten-Free Confirmation

Yes! This Kodo Millet Pongal is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.

Spice Level Adjustment (Mild/Medium)

This recipe is generally mild. To increase the spice level, add more peppercorns or a pinch of red chilli powder to the tempering.

Festival Adaptations (Pongal Festival, Makar Sankranti)

This pongal is traditionally made during the Pongal festival in South India and Makar Sankranti in other parts of India. It’s a symbol of prosperity and gratitude for the harvest. You can make a larger batch and offer it to the gods as part of the celebrations.

Serving Suggestions

Pongal is delicious on its own, but it’s even better with some accompaniments! Here are a few ideas:

• Sambar: A classic South Indian lentil-based vegetable stew.
• Coconut Chutney: A refreshing and flavourful dip.
• Pickle: A tangy and spicy pickle adds a nice contrast to the creamy pongal.
• Papadums: Crispy lentil wafers for a satisfying crunch.

Storage Instructions

Leftover pongal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

What is Kodo Millet and why is it healthy?

Kodo millet is an ancient grain that’s packed with nutrients! It’s gluten-free, high in fibre, and a good source of protein and minerals. It’s also known for its cooling properties, making it ideal for warmer climates.

Can I use a different type of dal instead of Moong Dal?

While moong dal is traditional, you can experiment with other dals like toor dal (split pigeon peas) or masoor dal (red lentils). Keep in mind that cooking times may vary.

How can I adjust the consistency of the Pongal?

If the pongal is too thick, simply add a little hot water and mix well. If it’s too thin, cook it for a few more minutes, stirring constantly, until it reaches your desired consistency.

What is the best way to dry roast the Moong Dal?

Use a heavy-bottomed pan or kadhai and roast the dal over medium heat, stirring constantly to prevent it from burning. You’ll know it’s ready when it turns slightly golden and fragrant.

Can I make this Pongal in an Instant Pot?

Absolutely! You can use the Instant Pot on manual mode for about 8-10 minutes, followed by a natural pressure release.