Kuthiraivali Barnyard Millet Pongal With Masoor Dal Recipe

About this recipe

A hearty and wholesome diabetic-friendly South Indian dinner featuring Kuthiraivali (barnyard millet) and masoor dal, seasoned with aromatic spices and tempered with curry leaves and ghee for a burst of flavor. This high-fiber, low-GI meal is perfect for blood sugar control.

Ingredients

• 20G Curry Leaves
• 100G Cashews
• - MASOOR DAL
• 250g Ginger
• 500 g Ghee
• 250g Coriander
• 500 ml Water
• 100 G Asafoetida / Hing 100 G
• 20 g Turmeric Powder
• 10G Salt

Instructions

1. Step 1: Rinse the barnyard millet and masoor dal thoroughly, then soak them in water for 30 minutes.
2. Step 2: Drain the soaked millet and lentils, and add them to a rice cooker along with 750 ml of water, turmeric powder, and a pinch of salt. Cook until soft and mushy.
3. Step 3: In a small frying pan, heat ghee on low to medium heat. Add cumin seeds and let them splutter.
4. Step 4: Add the crushed black peppercorns, grated ginger, slit green chillies, curry leaves, and asafoetida. Sauté for 1-2 minutes until aromatic.
5. Step 5: Add cashews and sauté until golden brown.
6. Step 6: Pour the tempered spices and cashews over the cooked millet and dal mixture in the rice cooker. Mix well to combine.
7. Step 7: Adjust the seasoning with salt and let the mixture rest for 5 minutes to absorb the flavors.
8. Step 8: Garnish with freshly chopped coriander leaves before serving.