Varagu Arisi Pongal (Kodo Millet Pongal) Recipe
Description:
“Varagu Arisi” or Kodo Millet is a nutritious grain celebrated for its high fiber content and antioxidant properties. As a gluten-free alternative to wheat, it is gaining popularity, especially among health-conscious individuals. This Varagu Arisi Pongal is a wholesome and delicious dish that strikes the perfect balance between lentils and grains, making it an ideal breakfast or meal. The healthy tempering of cumin seeds, ginger, peppercorns, and curry leaves enhances the flavor profile. Traditionally made with ghee, it is a great choice for fasting during festivals like Navratri. However, for a vegan version, simply skip the ghee. Enjoy the goodness of this dish as a complete meal or pair it with side dishes like Mysore Chutney and Andhra Style Paruppu Podi for added zest.
Cuisine: South Indian
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients
Ingredient | Quantity |
---|---|
Kodo millet (Varagu Arisi) | 1 cup |
Green Moong Dal (Split) | 1/4 cup |
Water | 3 cups |
Turmeric powder (Haldi) | 1 pinch |
Salt | To taste |
For Tempering: | |
Ghee | 1 teaspoon |
Sesame (Gingelly) Oil | 1 teaspoon |
Cumin seeds (Jeera), coarsely powdered | 1 teaspoon |
Whole Black Peppercorns, coarsely powdered | 1 teaspoon |
Ginger | 1/2 inch, finely chopped |
Curry leaves | 1 sprig, roughly torn |
Asafoetida (Hing) | A pinch |
Preparation Time: 19 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 9 minutes
Servings: 2-3
Instructions:
-
Prepare the Ingredients:
- Start by washing the moong dal and Kodo millet (Varagu Arisi) thoroughly. Soak both for 30 minutes to soften.
- Drain the water from the soaked grains and dal.
-
Cook the Pongal:
- In a pressure cooker, add the soaked moong dal and Kodo millet. Pour in 3 cups of fresh water, add turmeric powder, and season with salt.
- Pressure cook for 3 to 4 whistles on medium heat. Once done, turn off the heat and let the pressure release naturally.
-
Temper the Ingredients:
- In a small tempering pan (tadka pan), heat the ghee and sesame oil together.
- Once hot, add the cumin seeds, whole black peppercorns, chopped ginger, torn curry leaves, and a pinch of asafoetida (hing). Stir for a minute or until the spices release their aroma.
-
Combine and Serve:
- Pour the tempering into the cooked Kodo millet and moong dal mixture. Stir well to combine the flavors evenly.
- Serve the hot Varagu Arisi Pongal with side dishes like Mysore Chutney and Andhra Style Paruppu Podi for a nutritious, flavorful, and satisfying meal.
Nutritional Information (Per Serving)
Nutrient | Value |
---|---|
Calories | ~220-250 kcal |
Protein | ~8-10g |
Carbohydrates | ~40g |
Fiber | ~5g |
Fat | ~7g |
Iron | ~2-3mg |
Calcium | ~40-50mg |
Tips & Variations:
- Vegan Option: Skip the ghee and use only sesame oil for tempering to make it vegan-friendly.
- Add-Ins: You can also add a handful of cashews or peanuts for added crunch and richness in flavor.
- Fasting Delight: This dish is perfect for fasting during Navratri and other religious observances, offering a light yet fulfilling meal option.
- Serving Suggestions: Pair your Varagu Arisi Pongal with a tangy Mysore Chutney or spicy Andhra Paruppu Podi to enhance its flavors. It can also be enjoyed with a cup of yogurt or pickles on the side for a complete meal.
Indulge in this healthy and flavorful South Indian breakfast that’s not just nutritious but also deeply satisfying. The combination of Kodo millet and moong dal offers a balanced meal, and the tempering brings out the delightful flavors of traditional South Indian spices. Enjoy a nourishing start to your day or a fulfilling meal during fasting times with this recipe!