LITTLE MILLET / SAMAI PONGAL

Little millet, also known as samai, is a highly nutritious grain rich in dietary fiber that supports digestion and keeps the stomach light. It has a low glycaemic index, making it especially beneficial for people with diabetes, as it helps regulate blood sugar levels. Samai aids in weight management by promoting a feeling of fullness and reducing unhealthy cravings. 

 

It is a good source of essential minerals like iron, magnesium, and phosphorus, which contribute to strong bones and overall vitality. Being naturally gluten-free, it is suitable for those with gluten sensitivity and is gentle on the gut. Regular consumption supports heart health by helping lower bad cholesterol and providing sustained energy without sudden sugar spikes. 

 

Little millet is versatile in cooking and can be used to prepare a variety of dishes such as samai rice, upma, pongal, idli, dosa, lemon rice, curd rice, khichdi, vegetable pulao, payasam, laddoos, and nourishing porridge, making it an excellent and wholesome alternative to polished rice in everyday meals.

 

 

Preparing little millet pongal is similar to making pongal with rice. At this juncture, I would like to share an important point. Before cooking millet, always taste a few raw grains. If they taste bitter, it means the millet has turned rancid and must be discarded immediately.

I learned this the hard way. Once, when I decided to prepare a millet-based dish, I didn’t know this, and the entire dish went to waste because of the bitter taste. Though I had purchased the millet from a leading supermarket and stored it in the refrigerator right away, I still don’t know how it turned bad.

Since then, I’ve made it a habit to taste millet before cooking—it’s a small step that saves both effort and ingredients.

 

 

 

 

 

 

 INGREDIENTS :

 

LITTLE MILLET-- 1 CUP

MOONG DAL---1/4 CUP

WATER- 5 CUPS

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP 

 

FOR TEMPERING : 

 

GHEE - 1 1/2  TBSP

OIL- 3/4 TBSP

CUMIN SEEDS- 1 TSP

PEPPERCORNS= 1 TSP

GRATED GINGER- 1 1/2 TSP

ASAFOETIDA- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

CASHEW NUTS- 10-12 NOS

 

 

1. Dry roast moong dal for a couple of seconds. This method imparts nice aroma to the pongal. Take care while roasting,else the lentils will get burnt,

 

2. Wash and rinse little millet for a couple of times carefully.Then transfer it along with roasted moong, dal and water to a pressure cooker.

 

3. Add turmeric powder,salt and close the lid.

 

4. Cook for 6-7 whistles and switch off. Don't open the cooker immediately. Set it aside for 20 minutes and then slowly open after taking off the pressure vent.

 

5. Prepare the seasoning using the ingredients cited in the column.

 

6. Add the seasoning to the millet pongal and mix well.