Kodo millet(varagu), Barn yard millet(kuthirai
vali),Thinai (foxtail millet),Samai
(all above millets 1
glass- 200 gram)
Split green moong dal – ¼
glass – 50 gram
Dry ginger jaggery – 1
glass- 200 gram
Milk – 200 ml
Green cardamom pwd – ½
tspn
Ghee – 2 soup spoon full
Cashew nuts and raisins –
25 gram
Method
- Dry roast the dal and
Wash and soak rice varieties and dal for 20 minutes
- Melt dry ginger jaggery
in one glasses of water..
- make jaggery syrup strain
the water and keep aside
- Roast cashew and raisins
in ghee
- In a cooker Boil one
glass milk+one glass water
- Add soaked rices and dal
leave it to boil and add strained jaggery syrup ghee and caradamom pwd close
the lid and leave three whitle.
- After pressure release sprinkle
roasted cashew and raisins
- serve with sundal or Dal vada
Note
Instead of ginger jaggery u can add
normal jaggery(vellam) ,brown sugar or white sugar
Instead of mixed
millets u can use aval, oats or normal rice.
Black channa dal sundal
Ingredients
Black channa - 200 gram
oil - 2 tspn
musturd seeds - 1 tspn
chopped green chili - two tspn
chopped small onion - 5 nos
curry leaves - few
grated coconut - 1/2 cup
for garnishing - 1 tsbsn grated coconut or coconut pieces
Method
Soak black channa for 8 hour.
In a Pressure cooker,Add channa and 4 cups of water and little of salt and Leave it to 1 or 2 whistles. After the pressure releases,strain the water completely and keep it aside.
In a pan temper with oil, musturd seeds, small onion, curry leaves, green chilli and grated coconut .when it start crackle add strained channa and stir well.
Finally mix sugar and little grated coconut mix it well.
Serve it with sweet pongal.
Tag:Festival Recipe, pongal recipes, sakkarai pongal, kids special , toddler recipe
