Little Millet cooked with Moong Dhal and garnished with Chopped ginger, Cashew, Jeera, a yummy traditional and healthy breakfast in TamilNadu. One of the oldest recipe too. Samai Pongal + Vadai accomplished with Sambar & Chutney. Popularly called as Samai Pongal. You will feel so good about eating healthy food without compromising on the taste.
Samai has excellent antioxidant properties, more Dietary fiber, has nearly 3 times more minerals, about 40 times fiber and about 12 times more Iron than Rice; has abundant quantities of Thiamin (Vitamin B1) which is not present in Rice and Wheat.
Servings: 4 Persons
Samai – 2 cups (Little Millet)
Moong Dhal – 1 cup (Manjal Udaitha Paasi Paruppu)
Whole Pepper Corns – 2tsp
Jeera – 2tsp
Curry Leaves – 1 sprig
Ginger – 2tsp Chopped
Cashew Nuts – 25gms chopped
Asafoetida – 2 pinches
Salt – to taste
Ghee – 12tsp
Wash and clean, Millet and dal, Pressure cook them with Salt & Asafoetida and with 8 cups of water for 15-20 minutes.
Heat Ghee in a pan, add Black Whole Pepper corns, Ginger, Jeera, Cashew & Curry leaves saute for a minute in medium flame or till cashew becomes golden brown.
Season Pongal with the sauted & mix well.