South Indian · Breakfast
Little Millet (Saame) Pongal
ಸಾಮೆ ಪೊಂಗಲ್ · Saame Pongal · Samalu Pongal (సామల పొంగలి) · Samai Pongal · Millet Pongal
Little millet pongal, called saame pongal in Kannada, samalu pongali in Telugu and samai pongal in Tamil, is a soft savoury dish of little millet and moong dal finished with ghee, pepper and cumin. Pressure-cook the grain and dal until creamy, then fold in a fragrant ginger, curry leaf and cashew tempering.
- vegetarian
Ingredients
- 150 g (approximately 3/4 cup)Little millet / saame Organic Mandya
- 75 g (approximately 3/8 cup)Split yellow moong dal
- 1000 ml (approximately 4 cups)Water
- 25 g (approximately 2 tbsp)A2 ghee Organic Mandya
- 3 g (approximately 1 1/4 tsp)Black pepperLightly crushed.
- 2 g (approximately 1 tsp)Cumin seeds Organic Mandya
- 10 g (approximately 2 tsp)Fresh gingerFinely chopped.
- 1 g (approximately 1 tbsp)Curry leaves
- 15 g (approximately 2 tbsp)Cashews Organic Mandya
- 6 g (approximately 1 tsp)Fine salt
Method
Toast moong
Dry-toast moong over low heat for 3 minutes, until fragrant without browning.
⏱ 3 minRinse grain and dal
Rinse millet and toasted moong together in a fine sieve.
Load cooker
Combine grain, dal, water and salt in a pressure cooker of at least 4 litres.
Cook pongal
Pressure-cook over low heat for 8 minutes after full pressure is reached.
⏱ 8 minRelease pressure
Rest off the heat for about 15 minutes, until pressure releases naturally.
⏱ 15 minPrepare tempering
Fry cashews, pepper, cumin, ginger and curry leaves in ghee over medium-low heat for 2 minutes, until aromatic.
⏱ 2 minCombine pongal
Fold the hot tempering through the soft cooked millet and dal.
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Respect cooker filling limits for pulses.
- Keep the final texture loose; add hot water if needed.
Serving
Serve hot with coconut chutney or sambar.
Storage
Refrigerate within 2 hours and use within 24 hours; reheat with water until steaming.
Variations
- Replace ghee with 25 ml (1 tbsp plus 2 tsp) coconut oil for a vegan version.
- Omit cashews and retain the spice tempering.
Nutrition per serving
| Energy | 277 kcal |
|---|---|
| Protein | 9.1 g |
| Carbohydrates | 39.2 g |
| Fat | 9.8 g |
| Fibre | 6.2 g |
Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments. Trace or unmodelled contributions omitted: Black pepper.
Questions people ask
How soft should saame pongal be?
Saame pongal should be creamy and spoonable, with the moong partly blending into the grain. It is softer than millet cooked as a rice replacement. Add hot water after cooking if needed, since the mixture thickens noticeably while standing in the pot.
Can foxtail millet replace little millet in pongal?
Foxtail millet can replace saame by dry weight, though its flavour and final grain texture differ slightly. Keep the moong and generous water allowance unchanged initially. Check that the grain is fully soft before adding the tempering, adjusting with hot water when necessary.
Should pepper be whole or crushed in millet pongal?
Lightly crushed pepper gives a more distributed pepper flavour, while whole peppercorns create occasional stronger bites. This recipe specifies crushed pepper. Use a coarse crush rather than a fine powder so the tempering remains aromatic without making the entire pongal harsh or dusty.
Can I make millet pongal without cashews?
Omit the cashews and retain the pepper, cumin, ginger and curry leaves. No replacement is required for structure because the grain and moong create the body. The tempering cooks more quickly without nuts, so watch the spices closely over moderate heat.
How do I warm leftover millet pongal?
Add a little water to the refrigerated portion and heat gently while stirring until steaming throughout. Millet and moong absorb liquid during storage, so the extra water restores the intended creamy texture. Use leftovers within 24 hours and reheat only the portion needed.
Photo: Organic Mandya · © Organic Mandya
