Fluffy Millet Rice
Millet Pongal with Ginger and Pepper
Ingredients
- 450 g Cooked MadeBetter whole millet (Soft and fully tender; dry-grain preparation is additional)
- 90 g Split yellow moong dal
- 600 ml Water for dal
- 100 ml Hot water for finishing (Reserve up to a further 100 ml only if needed)
- 15 g Ghee
- 15 g Cashews (Optional; omit for a nut-free ingredient selection)
- 12 g Fresh ginger (Finely chopped)
- 3 g Cumin seeds
- 2 g Black pepper (Coarsely crushed)
- 2 g Curry leaves
- 4 g Salt (Adjust to taste)
Make it, step by step
- Rinse moong dal. Boil with 600 ml water; skim and simmer partly covered for 20–25 minutes until easily crushed. Add boiling water if drying.
- Add 450 g soft cooked millet, salt and 100 ml hot water. Mash lightly and simmer for 4–5 minutes; add reserved water until spoonable.
- Heat ghee; toast optional cashews until pale gold and remove. Add cumin, pepper, ginger and curry leaves; stir for 45 seconds without scorching.
- Stir tempering into pongal and return cashews. Serve hot with sambar or chutney.
Useful tips
- Add the reserved hot water a little at a time after mashing, stopping when the pongal falls softly from the spoon.
Allergens: Milk from ghee; cashew if used.
