Introduction: Indulge in the comforting flavors of South India with our Barnyard Millet Pongal recipe. This traditional dish, made with barnyard millet, lentils, and aromatic spices, is not only delicious but also packed with nutrition. Perfect for breakfast or as a hearty meal, Barnyard Millet Pongal is sure to warm your soul and leave you feeling satisfied. Join us as we explore the simple steps to create this wholesome and flavorful dish in your own kitchen.

Ingredients:

For Pongal:

• 1 cup barnyard millet
• 1/2 cup split yellow moong dal (split yellow lentils)
• 4 cups water
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1-inch piece of ginger, finely chopped
• 2-3 green chilies, slit lengthwise
• A pinch of asafoetida (hing)
• Salt to taste
• Chopped cilantro (coriander leaves) for garnish

For Tempering:

• 2 tablespoons ghee or oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 8-10 curry leaves
• 2-3 dried red chilies, broken into pieces
• A pinch of asafoetida (hing)

Instructions:

1. Rinse and Soak:
   • Rinse the barnyard millet and moong dal together under running water until the water runs clear.
   • Soak them in enough water for 20-30 minutes. Drain and set aside.
2. Cook Pongal:
   • In a pressure cooker or large pot, heat 1 tablespoon of ghee or oil over medium heat.
   • Add cumin seeds, black peppercorns, chopped ginger, slit green chilies, and a pinch of asafoetida. Sauté for a minute until fragrant.
   • Add the soaked barnyard millet and moong dal to the pot. Stir well to combine with the spices.
   • Pour in 4 cups of water and season with salt to taste.
   • Close the pressure cooker lid and cook on medium heat for 3-4 whistles, or if using a pot, cover and cook until the millet and lentils are soft and mushy.
3. Prepare Tempering:
   • In a small pan, heat 2 tablespoons of ghee or oil over medium heat.
   • Add mustard seeds and let them splutter.
   • Add cumin seeds, curry leaves, dried red chilies, and a pinch of asafoetida. Sauté for a minute until fragrant.
4. Combine Tempering with Pongal:
   • Once the pressure releases naturally, open the cooker lid and mash the cooked millet and lentils slightly using the back of a spoon or a potato masher.
   • Pour the prepared tempering over the cooked pongal and mix well to incorporate the flavors.
5. Garnish and Serve:
   • Garnish the Barnyard Millet Pongal with chopped cilantro.
   • Serve hot with coconut chutney, sambar, or a side of your choice.

Variations:

• For added flavor, you can dry roast the barnyard millet and moong dal before rinsing and soaking.
• You can also add finely chopped vegetables like carrots, beans, or peas to the pongal for extra nutrition and color.

Nutritional Information: Barnyard Millet Pongal is a wholesome and nutritious dish that’s rich in fiber, protein, and essential vitamins and minerals. Barnyard millet is gluten-free and low in glycemic index, making it suitable for those with gluten intolerance or diabetes. The addition of lentils adds protein and fiber, while the aromatic spices enhance the flavor and aroma of the dish.

Conclusion: With its comforting flavors and nourishing ingredients, Barnyard Millet Pongal is a perfect choice for a wholesome meal any time of the day. Whether enjoyed for breakfast, brunch, or dinner, this traditional dish is sure to delight your taste buds and warm your heart. Try making it at home and savor the goodness of Barnyard Millet Pongal with your loved ones.