Clearcals

Serving Size 1 Medium Cup (200 g)
Calories289.2 kcal
Carbs41.2 g (164.9 kcal)
Protein9.7 g (38.7 kcal)
Fats9.5 g (85.6 kcal)

Chammanthi Pongal recipe

Name: Chammanthi Pongal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 Tea Spoon of Ghee clarified butter; 50 Grams of Green gram dal; 10 Grams of Chillies green - all varieties; 10 Grams of Coriander leaves; 15 Grams of Curry leaves; 5 Grams of Ginger fresh; 1 Grams of Asafoetida; 1 Tea Spoon of Cumin seeds; 1 Grams of Turmeric powder; 10 Grams of Cashew nut; 1 Tea Spoon of Rice bran oil; 0.5 Tea Spoon of Salt; 300 Milliliter of Water; 0.5 Tea Spoon of Black pepper powder; 100 Grams of Little millet

Chammanthi Pongal contains magnesium and phosphorus which can help improve heart health. HINT: Vitamin B3 (niacin) in little millet helps lower cholesterol.

Cooking time: 15 minutes

Serves: 2 persons

Ingredients

Ghee clarified butter

2 Tea Spoon

Green gram dal

50 Grams

Chillies green - all varieties

10 Grams

Coriander leaves

10 Grams

Curry leaves

15 Grams

Ginger fresh

5 Grams

Asafoetida

1 Grams

Cumin seeds

1 Tea Spoon

Turmeric powder

1 Grams

Cashew nut

10 Grams

Rice bran oil

1 Tea Spoon

Salt

0.5 Tea Spoon

Water

300 Milliliter

Black pepper powder

0.5 Tea Spoon

Little millet

100 Grams

Instructions

Roasting

Dry roast millet and moong dal in a hot kadai. This will bring a nice aroma to the pongal.

Soaking

Wash & soak roasted millet and moong dal together for about 1 hour.

Pressure cook

In a pressure cooker, add the soaked millet, dal, 4 cups of water, whole green chilies and pressure cook for 3-4 whistles or until soft.

Mashing

Once pressure is released, remove the cooker lid and mash the mixture using a ladle.

Tempering

In a deep bottom pan, add ghee and roast cashews. Into the same pan, add oil, once hot, add cumin seeds, peppercorns, asafoetida, salt, chopped ginger and curry leaves. Sauté for a minute or two.

Mixing

Now add cooked millet - dal and mix it well making sure no lumps are formed. Reduce the flame and cook it for 5 minutes.

Serving

Serve the millet pongal hot with red chilli coconut chutney and mixed vegetable sambar or even spicy lemon pickle goes well with pongal.

Nutrition Label