Varagu Arisi Pongal Recipe -Kodo Millet Pongal
Try this wholesome pongal recipe made of varagu arisi or kodo millet and lentils with ghee cumin seed tempering. Serve it for brunch with a chutney of your choice.
'Varagu Arisi' or Kodo Millet is a nutritional grain with high amounts of fiber and antioxidants. It is fast becoming a substitute for wheat as it is also gluten free. The Varagu Arisi Pongal is wholesome with the right balance of lentils and grains and the healthy tempering of cumin seeds, ginger and peppercorns also adds to the taste and flavour to the dish. It is a meal by itself and is most ideal 'fasting food' during Navratras. Adding a teaspoon of ghee in the tempering gives the pongal it's authentic touch, but you can skip using ghee if you are vegan.
If you like this recipe, you can also try other Pongal Recipes such as
- 1 cup Kodo millet , (varagu arisi)
- 1/4 cup Green Moong Dal (Split)
- 3 cups Water
- 1 pinch Turmeric powder (Haldi)
- Salt , to taste For tempering
- 1 teaspoon Ghee
- 1 teaspoon Sesame (Gingelly) Oil
- 1 teaspoon Cumin seeds (Jeera) , coarsely powdered
- 1 teaspoon Whole Black Peppercorns , coarsely powdered
- 1/2 inch Ginger , finely chopped
- 1 sprig Curry leaves , roughly torn
- Asafoetida (hing) , a pinch
How to make Varagu Arisi Pongal Recipe -Kodo Millet Pongal
To begin making the Varagu Arisi Pongal recipe, wash and soak moong dal and Varagu arisi for 30 minutes.
Drain the water from the dal and varagu arisi and add them to a pressure cooker, add fresh water, turmeric powder, salt and pressure cook up to 3 to 4 whistles. Switch off the heat and allow the pressure to release.
Now we will temper the Varagu Arisi Pongal
Heat a tadka pan with ghee and sesame oil and temper with ingredients given under ' for tempering' which is the cumin seeds, whole back peppercorn, ginger, curry leaves and asafoetida.
Add it to the cooked dal and varagu arisi mixture. Stir well to combine and serve hot.