HomeBachelor Recipes Porso Millet Venn Pongal| Porso Millet Pongal

Porso Millet Venn Pongal| Porso Millet Pongal

Comments : 2 Posted in : Bachelor Recipes, Diabetics Friendly Foods, Healthy food, Indian Cuisine, Kid Friendly, Millets, Porso Millet, Simple and Healthy Vegetarian Diet in Old Age on by : ArchanaPotdar Tags: , , ,

Sharing is caring!

Venn Pongal a popular savoury dish served in Tamil Nadu and the other South Indian states as a special breakfast dish.

 Venn Pongal is generally made from Moong Dal or Split Green Gram and served with Sambhar and Coconut Chutney.

 

This Venn Pongal is made from Moong Dal and Porso Millet.

Porso Millet Venn Pongal

 

14th January when the rest of India celebrates Makar Sankranti or Harvest Festival, in  Tamil Nadu too celebrates the harvest festival, they call it Thai Pongal.

The happy farmers thank the Sun God and Lord Indra for helping farmers in getting better-yielding crops.  On this day the Tamilians make Sakkarai Pongal. Pongal means to “boil over” or “spillover”  the rice and dal are made to spill over from the clay pot, a sign of abundance!

Pongal originated in Tamil Nadu and the types of Pongal made are

  • Sakkarai Pongal also Sweet Pongal is made for Pongal Festival in Tamil Nadu and is generally prepared in temples as a prasadam or an offering made to a deity.
  • Venn Pongal or Khara Pongal is a popular savoury dish and is called Venn in Tamil means White.
  • Melagu Pongal the Spicy Pongal is made with pepper or melagu, rice and moong daal.
  • Puli Pongal is one Pongal that is made from tamarind and cooked rice.  Puli Pongal is not associated with any festival but is popularly eaten for dinner.

Those of you who have been reading about my journey in the world of cooking you will realise that I have started following a healthier diet. I have started using more of millets and quinoa, lentils, less of sugar and more of unrefined sugars. Accepting that it is us who need the Simple and Healthy Diet in Old Age, age is number but still, a healthy diet helps all ages.

Porso Millet Venn Pongal is made in clarified Ghee from Millets and Moong Dal

Porso Millet Pongal

 

This month in for Recipe Swap Challenge I have been paired with Preethi Prasad who blogs at Preethi Cuisine. Preethi she is from a Tamil Iyer family but she has travelled extensively in the North. She was however keen that I feature a Tamil Recipe so what better in than Sakkarai  Pongal. But then I did not want to move away from the diet we need to follow so I asked Preethi for the link for Venn Pongal. I have bookmarked some of her recipes to try but let me not bore you with my time management issues and give you the links to just check her site out.

recipe-swap-logo

recipe-swap-logo

When I started making it I realised that I did not have quinoa so the substitution queen that I am I used porso millets to make it.

an image of porso millet

porso millet

Porso Millet looks like this

Sometime back I have posted a table about the different millets. I am posting it here yet again and add this Porso millet to it.

EnglishHindiKannadaMarathiKonkani
Foxtail MilletKangni,NavaneKang,
Kakum,Rala
Rala
Finger MilletNachani, Mundua, Mandika, MarwahRagiNagli,Nachni
Nachni
Pearl MilletBajraSajjeBajriBajri
Little MilletKutki,Saame,Sava,Vari
ShavanSaveHalvi,
Vari
Kodo MilletKoden,HarkaKodra
Kodra
Barnyard MilletJhangora,Oodalu
Sanwa
SorghumJowarJolaJowari,Jowari
Jondhala
Porso MilletChena, BarriBaraguvari

In the meanwhile do have a look at the recipe.

Porso Millet Venn Pongal Served garnished with cashew nuts

Porso Millet Venn Pongal

Porso Millet Ven Pongal| Porso Millet Pongal

Venn Pongal a popular savoury dish served in South Indian states as a special breakfast dish.  Made from Moong Dal and Porso millets in this case.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Brunch, Snack
Cuisine: South Indian
Keyword: Millet, Porso Millet Pongal, Porso Millet Ven Pongal, Protein-Rich Food, Simple and healthy diet in old age, Venn Pongal
Servings: 3 people
Author: Archana

Ingredients

  • 1 cup porso millet
  • 1 cup moong dal
  • 2 tbsp ghee
  • 1 tsp cumin seeds / jeera
  • pinch of hing / asafoetida
  • 1 sprig curry leaves
  • 1 tsp pepper coarsely crushed
  • 1 inch ginger grated
  • 12 cashews

Instructions

  • Dry roast moong dal till you can smell the roasted dal.
  • Wash and rinse the porso millet till the water runs clean.
  • Wash the dal too then cook the dal and porso millet in 3.5 cups water.
  • Add salt and Pressure Cooker for 3 whistles. Let the pressure drop naturally.
  • Once you remove the cooked mixture from the cooker mash it lightly. Set aside.
  • In a kadhai/wok heat the ghee, fry cashews till golden. Add cumin and the coarsely crushed pepper.
  • Let them splutter add hing and the spring of curry leaf.
  • Add the millets and dal mixture simmers for 5 to 7 minutes.
  • Switch off the stove.
  • Serve with chutney or sambar.
Breakfast with Venn Pongal

Porso Millet Venn Pongal

Did you like this recipe? Have you tried it? If you do try it please tag me my FaceBook Handle.

Are there any new recipes, any new ingredients or diets you want me to try? Do leave a comment in the comments section.

Do check out the other millet recipes I have tried in the past

Archana

If you like my recipes  subscribe and 

receive direct updates in your mailbox.

Do not miss any recipe, subscribe

Sharing is caring!

2s COMMENTS

2 thoughts

  • April 15, 2019 at 8:36 am

    I love Venn Pongal! Interesting that you have chosen to make it with proso millet instead of the regularly used rice. It looks perfectly made, tasty and inviting!

    • ArchanaPotdar
      April 19, 2019 at 4:34 pm

      Thanks.

Leave a Reply

Your email address will not be published. Required fields are marked *

SUBSCRIBE TO OUR MAILING LIST

shares