Introduction

Welcome to my kitchen! Today, I’m excited to share a nutritious and comforting South Indian dish with a Bengali twist: Bengali Millet Pongal. Pongal is a traditional South Indian dish made with rice and lentils, typically seasoned with black pepper, cumin, and cashews. In this recipe, we replace rice with millet to create a wholesome and gluten-free version that retains all the delicious flavors of the original dish. Perfect for breakfast or as a satisfying meal, Bengali Millet Pongal is easy to prepare and sure to become a favorite. Let’s get started!

Ingredients

Main Ingredients:

• 1/2 cup foxtail millet (mori dal)
• 1/2 cup yellow moong dal (split yellow gram)
• 3 cups water
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon black peppercorns, crushed
• 1/2 teaspoon grated ginger
• 8-10 curry leaves
• A pinch of asafoetida (hing)
• Salt to taste

For Tempering:

• 1 tablespoon ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2-3 dry red chilies, broken into pieces
• 10-12 cashew nuts, halved
• Freshly chopped coriander leaves for garnish

Instructions

Step 1: Prepare the Millet and Lentils

1. Rinse the foxtail millet and yellow moong dal separately under running water until the water runs clear.
2. In a pressure cooker or a pot, combine the rinsed millet and dal with 3 cups of water.
3. Cook until they are soft and mushy. If using a pressure cooker, cook for about 3-4 whistles on medium heat. If using a pot, cook covered until tender, stirring occasionally and adding more water if necessary.

Step 2: Prepare the Pongal Base

1. Once the millet and dal are cooked, mash them lightly using the back of a ladle or potato masher. The consistency should be creamy and mushy.
2. Add salt to taste and mix well.

Step 3: Prepare the Seasoning

1. In a small pan, heat 1 tablespoon of ghee or oil over medium heat.
2. Add cumin seeds and let them splutter.
3. Add crushed black peppercorns, grated ginger, curry leaves, and a pinch of asafoetida. Sauté for a minute until fragrant.

Step 4: Combine the Seasoning with Pongal

1. Pour the seasoned mixture (tadka) over the cooked millet-dal mixture.
2. Mix everything well, ensuring the seasoning is evenly distributed throughout the pongal.

Step 5: Prepare the Tempering

1. In a separate small pan, heat 1 tablespoon of ghee over medium heat.
2. Add mustard seeds and let them splutter.
3. Add cumin seeds, dry red chilies, and cashew nuts. Sauté until the cashews turn golden brown.

Step 6: Garnish and Serve

1. Pour the tempering over the prepared Bengali Millet Pongal.
2. Garnish with freshly chopped coriander leaves.
3. Serve hot as is or with coconut chutney or sambar.

Tips for Success

• Consistency: Adjust the water quantity to achieve the desired consistency of pongal—creamy and mushy.
• Tempering: The tempering (tadka) adds depth of flavor to the dish. Ensure the spices are well roasted but not burnt.
• Variations: You can add vegetables like carrots, peas, or beans to make it more nutritious and flavorful.

Serving Suggestions

Bengali Millet Pongal is traditionally served hot as a breakfast dish or as a wholesome meal. It pairs well with coconut chutney, sambar (lentil stew), or even a simple pickle.

Conclusion

Bengali Millet Pongal is a wholesome and nutritious dish that brings together the goodness of millet with traditional South Indian flavors. It’s not only delicious but also easy to prepare, making it perfect for any meal of the day. Enjoy making and savoring this comforting Bengali Millet Pongal with your loved ones!

I hope you enjoy preparing this recipe! If you have any questions or need further assistance, feel free to ask. Happy cooking!

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