INGREDIENTS: • ½ cup little Millet/ Samai • 2 tbsp Moong Dal/ Pasi Paruppu • 1 ½ tsp Whole Black Pepper • 1 tsp Cumin Seeds • 1/8 tsp Turmeric Powder • 1/3 tsp Asafoetida • 10-12 Curry Leaves • 2 tsp broken Cashews and Almonds • 3 Green Chillies, slit • 1 inch piece of Ginger, chopped fine • 2 cups Water • 2 tbsp Ghee • 4 tsp Salt METHOD: Heat ghee in pressure cooker. Add pepper. Once it starts to pop, add cumin seeds, turmeric powder, asafoetida, curry leaves, cashews and almonds. Stir. Add ginger, green chillies. Fry a few seconds. Add moong dal and fry for a minute. Wash samai, add it to the cooker. Mix well. Add 2 cups water, salt and mix well. Bring to boil and close the cooker. Pressure cook for four whistles over medium flame. Once done, let the pressure release by itself. Open and mash well. If pongal is too dry, mix in 1/8 cup hot water or milk. Top pongal with ghee and serve with sambar and coconut chutney.
INGREDIENTS: • 4 packed cups Spinach • 3 packed cups Mustard Greens • 3 Green Chillies (minced) • 1 large Onion (finely chopped) • 1 medium Tomato (chopped) • 2 tbsp Ginger-Garlic paste • 3 tbsp Heavy Cream • 2 tbsp Kasoori Methi • 2 tsp Brown Sugar METHOD: Pressure cook mustard greens, spinach, 1 cup water and sugar for 2-3 whistles. Strain the steamed greens, reserve the water. In a food processor pulse the spinach mixture. Heat oil in a heavy bottom pan. Add cinnamon, cloves and cardamom. Fry on medium low for a minute. Add asafoetida, green chillies, ginger-garlic paste, kasoori methi and fry until the garlic paste starts to slightly brown. Add garam masala, cumin,
• 1 Cinnamon stick • 5-6 Cloves • 3-4 Cardamom pods • 2 tsp Coriander powder • 1 tsp Roasted Cumin powder • 1 teaspoon Turmeric • 2 tsp Garam Masala • 2 tsp Lemon juice • 3 tsp salt (adjust accordingly) • pinch of Asafoetida • 2 tbsp oil
MILLET PONGAL Tamil Nadu SARSOON KA SAAG Punjab
coriander and turmeric powders. If the mixture is too dry, add 1 tablespoon of the water. Roast for 1-2 minutes. Add the chopped tomato and simmer until the juices are released. Add in the greens mixture, heavy cream and reserved water. Cover and cook on medium heat for 3035 minutes, mixing occasionally. Uncover, add salt and simmer for 10-15 minutes. Add lemon juice. Serve hot with roti, naan or rice.
Contributed by Nisha, creator of food blog www.lovelaughmirch.com
January 2015 | ParentCircle 57