Little Millet Pongal. (Saame Huggi)

Sankranthi is for this year is over. But still we do prepare ponal/huggi very often. Here is a recipe of Sweet Ponal/Chakkara Pongal which is prepared using Little Millet and Moong Dal.

I have used Moong dal, little millet, jaggery and ghee.
Eating jaggery and ghee is good for this cold season. Ghee helps us to get the moisture to the skin that is necessary. Jaggery helps the body to keep warm and energetic. Moong dal provides the carbohydrates that we need to do the daily chores.
Let us see some benefits of eating jaggery in our diet.
Jaggery provide good amounts of minerals and vitamins. It helps to cleanse our body. Helps digest the food easily. Jaggery provides energy to the body since it has carbohydrates. Jaggery is good for cough and cold. It is a rich source of iron.
Let us see the recipe:

Things Needed :

Little Millet : 1 Cup
Moong Dal : 1/2 Cup
Jaggery : 1/2 Cup (Powdered)
Cardamom : 2 to 3 Pods
Cashew and raisins : 2 Tablespoons
Ghee : 2 to 3 Tablespoons.
Coconut : 2 to 3 Tablespoons
Turmeric powder : Very Little (A pinch)
Water :1 1/2 to 2 Cups.

Method :

1. Clean and wash Moong dal and Little millet.

2. Keep a pan on the fire and heat. Put a teaspoon of ghee and fry raisins.
3. Add washed moong and fry nicely for a minute. (On medium flame).
4. Add a glass of water and let it cook for a minute. Add washed little millet and cook till it turn soft.
Add more water if required.

5. Powder jaggery and cardamom. Keep it aside. Grate coconut and keep it aside.

6. Add powdered jaggery once the little millet is cooked.
7. Add turmeric powder and 2 tablespoons of ghee and stir slowly. Let it mix well and cook.

8. Stir in between so that it does not get burnt at the bottom.
9. Let jaggery melt and mixes with pongal nicely. Add 2 tablespoons of ghee and powdered cardamom.

10. Mix the pongal well and let it cook for a minute. Shift the pongal to a serving dish.
11. Fry cashews with 2 Teaspoons of ghee and pour it on the pongal. Add coconut and mix it nicely.

12. Serve " Little Millet Pongal " along with other dishes, have it as a desert, or as you like.

Note : 

You should cook Little millet till it is soft. Frying moong dal helps the pongal to get aroma and it taste better. Add required water and cook well. Adding more/less ghee is optional. Adding more/less jaggery is optional. Adding coconut to pongal is optional. I did not use pressure cooker because the content gets smashed which does not taste good.
Time : 20 Minutes.
Serves : 4 to 5.

Cabbage - Whole Moong -Moth Bean Curry

Cabbage - whole moong - Moth Bean/Madake Kaalu curry is a gravy dish. It goes well with almost all the main dishes.

have used Whole Moong, toor dal and cabbage. The combination of whole moong and cabbage mixes well and gives a good aroma. Toor dal helps to bind the curry nicely. Eating pulses during winter is one of the good healthy habits. Pulses helps to keep your body strong and war,
Let us see some health benefits of eating  " Cabbage " in our diet.
Cabbage is rich source of Vitamin C and good antioxidants and helps to reduces free radicals in our body. It is also good for treating ulcers, depression, immune system boosting. Cabbage has good amount of fiber and good for people who suffer from constipation. Cabbage contain good amount of sulfur and it helps to fight against infections and wounds. It contain anti-inflammatory properties and eating cabbage helps in reducing the inflammation irritation, allergies, joint pain and some skin disorders. Cabbage reduces the high blood pressure and promotes good eye health.
No Onions OR No Garlic is used in this "Cabbage -Whole Moong Curry". It is simple and easy. It is healthy and suits to all age group. Goes well with almost all the main dishes.
Let us see the recipe Now :

To Cook :

Whole Moong/Hesaru Kaalu : 1 Cup
Moth Bean/Madake Kaalu : 1/2 Cup
Toor Dal : 1 Handful
Cabbage : 1 Bowl (1/2 of medium size cabbage)
Capsicum : 1
To Grind :
Coconut : 1/2 Cup
Tamarind pulp : 1 Tablespoon
Rasam Powder : 2 Tablespoons
Jeera : 1/2 Teaspoon
Seasoning : And Adding .
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 8 to 10
Coriander leaves : 1 Tablespoon
Ingh/Asafoetida : A pinch
Oil : 1 Teaspoon
Ghee : 1 Tablespoon
Salt : As required

Method :

1. Wash and soak whole moong and moth bean for 5 to 6 hours or over night.
2. Wash and pressure cook, moth bean, whole moong and toor dal for 8 to 10 minutes.
3. Wash and cut cabbage and capsicum into thin pieces.

4. Rinse tamarind ( a small marble size) and soak in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.
5. Grate coconut and grind it with 1/2 teaspoon of jeera, tamarind pulp and rasam powder.

6. Use required water to grind and remove the ground mixture from the mixi jar.

7. Keep a big pan on the fire and put cut cabbage and capsicum.
8. Let it cook till soft. Add required water. (Around 3 to 4 minutes). Add cooked pulses.

9. Add required salt, a pinch of turmeric powder. Add ground coconut mixture.
10. Mix it nicely and let it boil for 2 to 3 minutes.

11. Shift the ready curry to a serving bowl.
12. Prepare seasoning with a teaspoon of oil, mustard seeds, ingh/Asafoetida and curry leaves.
13. Add the ready seasoning and cut coriander leaves.
14. Serve with the main dish you have prepared.

Note :

Soaking pulses (whole moong + moth bean) helps to cook the pods nicely and quickly. You can cook cabbage and capsicum separately and then add it to the cooked pulses mixture. It saves the time. Adding any brand of rasam powder is optional. I have used " MTR Rasam Powder " since it suits to Udupi style curry. Adding garlic/onion is optional. Adding a tablespoon of ghee to the curry just before serving adds to the taste. Adding 1/2 teaspoon of jeera helps to easy digestion. Use of home made rasam is the best.
Dry fry /or use very little oil.
Fry 1/4 Teaspoon of methi seeds and let it turn slightly golden brown. Add 2 to 3 tablespoons of coriander seeds, 4 to 5 red chilly (byadagi menasu), and fry till coriander seeds turn slightly brown.
Put off the fire and then add jeera and mix it nicely and allow it to cool. Then grind it with coconut. It adds fresh aroma to the curry.
Time : 30 Minutes
Serves : 4 to 5.