Ultra presents healthy Pongal options

Millets are excellent substitutes for rice. They have a low glycemic index, which means it takes the body longer to process the food thereby keeping you fuller for longer and regulating your blood sugar.

Foxtail Millet Khara Pongal

¾ Cup foxtail millet
½ Cup moong daal
¼ Cup chopped coconut
4 Tbsp ghee
1 Tsp cumin
2 Green chillies (chopped)
1” Ginger (chopped)
6-8 Cashews (whole)
½ Tsp whole peppercorns black
2 Sprigs curry leaves
Salt
Water

METHOD

1. In your Ultra Pressure Cooker, dry fry the millet and the daal till golden brown. Set aside to cool.
2. In a small tempering pan, add 3 Tbsp of ghee and fry the cumin, green chillies, ginger, peppercorns and curry leaves. Finally add the coconut, cashews and fry till golden brown.
3. Wash the daal and the millet in the pressure cooker. Add 4 cups of water and required salt. Cook for 4 whistles on a slow-medium flame.
4. Temper with the fried ingredients. Add 1 Tbsp of ghee and serve hot.

Barnyard Millet Sweet Pongal

1 Cup barnyard millet
¾ Cup moong daal
1 ¼ Cup jaggery
4 Tbsp Ghee
6-8 Cashews
¼ Cup Raisins (washed)
1 Pinch edible camphor (optional)
Salt
Water

METHOD

1. In your Ultra Pressure Cooker, dry roast the millet and the daal. Set aside to cool.
2. In a tempering pan, add 3 Tbsp of ghee, fry the cashews and the raisins.
3. In a clean bowl add the jagger and a cup of water and dissolve it. Filter the jaggery to remove any impurities and set aside.
4. Wash the daal and the millet and cook with 4 Cups of water.
5. Add the jaggery and bring to a boil and cook further till well combined and the water evaporates.
6. Add the tempered cashews and raisins and the edible camphor, a pinch of salt and 1 Tbsp of ghee.
7. Serve hot

Quinoa Tomato Pongal

¾ Cup quinoa
½ Cup moong daal
2 Tomatoes (chopped)
4 Tbsp ghee
1 Tsp cumin
2 Green chillies (chopped)
1” Ginger (chopped)
6-8 Cashews (whole)
½ Tsp whole peppercorns black
2 Sprigs curry leaves
2 Sprigs Corriander leaves
Salt
Water

METHOD

1. In your Ultra Pressure Cooker, dry fry the daal till golden brown. Set aside to cool.
2. In a bowl wash the quinoa, add 4 cups of water and let it soak for 10 minutes.
3. In a pan, add 3 Tbsp of ghee and fry the cumin, chopped tomatoes, green chillies, ginger, peppercorns and curry leaves. Cook till the tomatoes are soft. Finally add the cashews and fry till golden brown.
4. Wash the daal, add the quinoa and the water in the pressure cooker. Add salt and cook for 4 whistles on a slow-medium flame.
5. Temper with the fried ingredients. Add 1 Tbsp of ghee, garnish with coriander leaves and serve hot.

Shorgum/Jowar Rice Pongal

Jowar is available in white and red variations. You could use either for this recipe.

1 Cup shorgum
¾ Cup moong daal
1 ¼ Cup jaggery
4 Tbsp Ghee
6-8 Cashews
¼ Cup Raisins (washed)
1 Pinch edible camphor (optional)
Salt
Water

METHOD

1. Wash and soak the shorgum overnight.
2. In your Ultra Pressure Cooker, dry roast the daal. Set aside to cool.
3. In a tempering pan, add 3 Tbsp of ghee, fry the cashews and the raisins.
4. In a clean bowl add the jagger and a cup of water and dissolve it. Filter the jaggery to remove any impurities and set aside.
5. Wash the daal and the shorgum and cook with 4 Cups of water.
6. Add the jaggery and bring to a boil and cook further till well combined and the water evaporates.
7. Add the tempered cashews and raisins and the edible camphor, a pinch of salt and 1 Tbsp of ghee.
8. Serve hot