Saamai Rice (little Millet) Ven Pongal

Start your weekend breakfast with this tasty and healthy Saamai Pongal. Pongal is one of the healthiest and nutritious breakfast which provides adequate energy for the whole day. Millets Pongal is the best way to include millets in your diet. It's a gluten free, high fibre and high protein packed food. Take a break from your regular raw rice pongal and try this healthy pongal for a change.

photo of saamai rice (little millet) ven pongal
3/4 cup Saamai rice (Little millet)
1/4 cup Moong dal (Yellow lentil)
1 tsp Jeera (Cumin)
1 tsp Pepper Powder
1/4 tsp Turmeric powder
1 tsp Chopped Ginger
1 tsp Asafoetida water ( small piece of compounded asafoetodia soaked in water)
1 tbsp Butter
1 tbsp Ghee
7 Cashewnuts ( broken)
Few Curry leaves
Heat a pan and dry roast the moongdal till they become aromatic. No need to brown them.Then wash the dal and soak with 1/4 cup of water for 10 minutes.
Wash the saamai rice gently and drain the water completely.
Take a pressure cooker and add 2 cups of water, turmeric powder, jeera, pepper, drained saamai rice, soaked dal( along with the water), required salt and 1tbsp butter. Mix everything well and close the lid.
Pressure cook for 3 to 5 whistles in low flame. Allow it to cool naturally.
Heat ghee in a pan and fry the cashew nuts, curry leaves and chopped ginger.
When they turned golden brown add the cooked rice and asafoetida water.
Keep in low flame and stir it continuously for 3 minutes and transfer it to the serving bowl. Serve with coconut chutney and Sambar.
If you want you can add more ghee. For this measurement 1 tbsp of ghee is perfect. I have added 1 tbsp of butter while pressure cooking as it reduces foaming and clogging in the hole. You can also add ghee or oil instead of butter.
The asafoetida water is the main ingredient in Ven pongal. Without asafoetodia water you cannot get the restaurant style pongal.
If you add more moong dal the pongal will turn sticky and mushy.