For Week 2 of BM #42, I have chosen to do a series on different kinds of Millets.
During the past one month, I have come to know of two friends of mine who have been diagnosed with Celiac Disease, that is Gluten Intolerance. So to give them some ideas, I have taken up this theme.
Millets are highly nutritious, non-glutinous and non acid forming. They are also easily digestible and least allergenic. Also they very good for Diabetics. Here is a very good place to look for ideas about millets.
For Day 1 here is Foxtail millet at its best!! The traditional Pongal where rice is substituted with Foxtail Millet.
Foxtail Millet/Korralu 1 cup
Moong Dal 1/2 cup
Cumin seeds 1/2 tsp
Turmeric 1/4 tsp
Pepper corns 1/4 cup
Salt as needed
Ghee 2 tsp
Method Of Preparation -
Roast the moong dal in about 1/2 tsp of ghee until it turns a shade of brown.
Add the foxtail millet, cumin seeds, salt and turmeric. Add about 3 1/2 cups of water and pressure cook (for 2-3 whistles or 15-17 minutes). After the pressure drops, remove and mix well.
In a separate pan, heat ghee and roast the pepper corns and cashews and transfer them into the pongal. Mix well and serve it hot with any accompaniment of your choice.
Preparation Time 25 min