Proso Millet Savoury Pongal| No-Rice Proso Millet Khichdi

This khichdi aka savoury pongal is made with no rice, which has been substituted entirely with proso millet. It is a healthier version of the rice-based khichdi, just as delicious and much more nutritious. Do try it out!

wp-image-778205792

Ingredients (serves 2-3):

  1. 3/4 cup proso millet
  2. 1/4 cup moong daal
  3. Salt, to taste
  4. 2-3 green chillies or to taste
  5. 2 tablespoons ghee
  6. 2 teaspoons mustard seeds
  7. 2 pinches of asafoetida (hing)
  8. 1 teaspoon cumin seeds (jeera)
  9. 1/2 teaspoon turmeric powder
  10. 2 tablespoons sugar
  11. 1 medium-sized carrot, peeled and cubed
  12. About 3 tablespoons of shelled green peas
  13. 1 medium-sized onion, finely chopped
  14. 1/2 medium-sized capsicum, chopped
  15. 2 medium-sized tomatoes, finely chopped
  16. A few stalks of coriander leaves, finely chopped

Method:

  1. Wash the proso millet thoroughly in running water a couple of times, or till the water runs clear. Drain out all the excess water. Soak the millets in just enough water to cover them, for at least an hour. Keep aside.
  2. When the millets are done soaking, wash the moong daal in running water a couple of times, or till the water runs clear. Drain out all the excess water. Keep aside.
  3. Set a pressure cooker bottom on high flame. Add in the ghee, and let it melt. Add in the mustard, and let it splutter. Now, add in the cumin seeds and asafoetida. Let them stay in for a couple of seconds.
  4. Drain out all the water from the soaked millets, and add them to the pressure cooker.
  5. Add in the washed and drained moong daal as well, along with salt to taste, turmeric powder, sugar, chopped onions, carrot, capsicum, green peas, tomatoes and green chillies.
  6. Add in 5 cups of water. Mix well.
  7. Close the pressure cooker, and put the whistle on. Allow 5 whistles.
  8. Let the pressure release naturally. When the pressure comes down entirely, open the cooker. Mix in the finely chopped coriander.
  9. Serve the khichdi piping hot, with raita of your choice or curd.

Notes:

  1. Omit the sugar entirely, if you think slightly sweet khichdi is not your thing.
  2. You can add in any vegetables of your choice. I used the veggies that I had handy in my kitchen.
  3. You can add a dash of garam masala or chana masala to the khichdi too, for added flavour. I skipped that.
  4. You can make the khichdi using toor daal instead of moong daal, too.
  5. A mixture of ghee and oil, or just 2 tablespoons of oil, can be used to make the khichdi as well.
  6. Increase or decrease the number of green chillies you use, depending upon how spicy you want the khichdi to be. If you like, you can add a dash of red chilli powder as well.
  7. Other kinds of millet – foxtail millet, kodo millet, little millet, barnyard millet, for instance – can be used in place of proso millet. A mix of two or more types of millets can be used as well.
  8. Soaking the millets for about an hour helps make a soft khichdi. If you’d like the khichdi to be a tad grainy, you could skip the soaking altogether.
  9. This khichdi turns out slightly runny, the way we like it.
  10. You could add ginger and/or garlic paste as well.

You like? I hope you will try making this out too, and that you will like it as much as we do!

**********************

This post is for the Foodie Monday Blog Hop. The theme for this week is ‘Millet-Based Recipes’.

Foodie Monday Blog Hop

**********************

Check out the other millet-based recipes on my blog!

Advertisements

25 thoughts on “Proso Millet Savoury Pongal| No-Rice Proso Millet Khichdi

  1. It amazing the variety of millets that is available in Bangalore. Just before my daughter’s wedding different millet khichdi was our staple diet as my daughter was on a diet. Healthy, filling and versatile as one can any veggies to it.

    1. @Mayuri Patel

      Yes, I was thinking just that this morning – I get to experiment with a lot of ingredients because I live in Bangalore. I’m lucky in that regard.

      I’m just discovering millets, and absolutely loving how versatile they are. I want to do a lot more with them in my kitchen.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s