Easy single pot recipe perfect for breakfast/lunch/evening tiffen or dinner, prepared using samai or little millet – Easy Little Millet Pongal, Samai Pongal Recipe, the savory version.
Happy Pongal, Happy Shankranthi, Happy Lohri to everyone 🙂
Millets are of various kinds foxtail millet, finger millet, pearl millet, little millet and so on. They are all rich in fiber, iron, calcium and B vitamins. White rice as we know from this post here, loses 60 to 90% of its nutrients while undergoing refinement and polishing. One solution to avoid losing out on these much needed nutrients would be to use brown rice, or substituting with millets instead.
One of the very simple, straightforward substitutions would be the use in Pongal such as below. In this recipe, the millet and the split green gram (mung bean) are cooked as such, followed by a tempering making the process very simple. If you so wish, you can first roast the mung dal in the oil/ghee first, then follow the rest of the process as mentioned below.
As far as the texture is concerned, this recipe gives a soft, mushy, melt in the mouth consistency. If you wish to have a more thicker consistency, then you will need to adjust the quantity of water accordingly, using say 1½ to 2½ cups of water.
Serve Little Millet Pongal/Samai Pongal with coconut chutney or gojju of your choice for breakfast/evening tiffen/lunch or even dinner.
Other Pongal related recipes –
- 1 cup samai/little millet (180 grams)
- 5 tablespoons mung dal/split green gram (40 grams)
- 2 teaspoons whole peppercorns
- 1 inch ginger grated
- ¼ teaspoon turmeric powder
- salt to taste
- for tempering>>
- 2 teaspoons oil
- 1 & ½ teaspoon cumin seeds/jeera
- 1 green chili
- 6 to 8 curry leaves
- First rinse and cook 1 cup of samai millet and 5 tablespoons of mung dal adding 3 cups of water and 2 teaspoons peppercorns, 1 tablespoons grated ginger, ¼ teaspoon turmeric powder and salt to taste. I cooked the pongal directly in the small pressure cooker that I use.
- Cook for 2 whistles, turn off the heat and allow the cooker to cool naturally.
- Prepare the tempering in a separate pan by heating oil/ghee. Add cumin seeds, allow them to splutter, add finely chopped green chili and curry leaves. Turn off the heat once the green chili turns whitish on the surface.
- Add this tempering to the prepared pongal. Mix.
- Serve with coconut chutney or gojju.
If you so wish, you can also roast the mung dal in the tempering before hand. This adds a good flavor. The recipe given above is the more simple straightforward one.
Step Wise Pictorial For Easy Little Millet Pongal, Samai Pongal Recipe:
Little Millet/Samai looks as below.
Rinse the millet and mung dal a few times and drain the water.
Add to the pressure cooker.
Add 3 cups of water.
Add grated ginger.
Add peppercorns, turmeric powder.
Add salt to taste, mix everything well.
Pressure cook for 2 whistles, turn off the heat. Allow it to cool.
Once cooled you can open the lid.
Prepare the tempering heating 2 teaspoon oil/ghee. Crackle cumin seeds, green chili and curry leaves.
Transfer to the prepared Pongal. Mix.
Serve Little Millet Pongal/Samai Pongal with coconut chutney and/or gojju.