How to make Bajra Pongal

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bajra (बाजरा), Split green gram skinless (dhuli moong dal) (मूंगदाल धुली)

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

Bajra Pongal Recipe Card

Bajra Pongal
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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

For more recipes related to Bajra Pongal checkout Bajra Nu Bachku. You can also find more Main Course Vegetarian recipes like Urulai Kizhangu Podimas, Palak Koftas in White Gravy, Tamatar ka Korma, Vatana Batata Cauliflower Sukke.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bajra Pongal Recipe

  • Bajra dry roasted and coarsely ground 1/2 cup

  • Split green gram skinless (dhuli moong dal) 1/4 cup

  • Salt to taste

  • Black peppercorns 4-5

  • Cumin seeds 1/2 teaspoon

  • Ghee 1 teaspoon

  • Cashewnuts 4-5

  • Curry leaves 5-6

  • Green chilli slit 1

Method

Step 1

Pressure cook millet, green gram and salt in two cups of water till five to six whistles.

Step 2

Dry-roast peppercorns and cumin seeds in a non-stick pan. Remove from heat, cool and grind to coarse powder. Set aside.

Step 3

Heat ghee in another non-stick pan. Add cashewnuts and sauté till golden.

Step 4

Add curry leaves, green chilli and ground powder. Mix well and add to the cooked millet, mix well.

Step 5

Serve hot.