With the increasing awareness of millets and their health benefits, I too use them in any recipe wherever possible.I usually make pongal with thinai ( foxtail millet) or varagu(or kodo millet).But this one is a bit different and is an adapted version my favourite culinary idol mrs.Mallika Badrinath.This is very nutritious and a really satisfying meal.This pongal is very rich in iron and protein.To my surprise this Keerai Samai Pongal turned out to be delicious and we enjoyed it with a cup of hot sambar.
Preparation time:35 mins
Samai/Little Millet-1 cup
Green gram sprouts/Sprouted Moong dal -1/4 cup
Chopped greens/Keerai(loosely packed)-1 cup
Freshly ground pepper-1 tbsp
Cashews-5 to 8 no
Ghee and oil -2 tbsp
1.Cook samai or little millets in an open pot with 1 and 1/2 cups of water till they are soft and mushy.
2.Heat ghee and oil in a wok and roast the cashews to golden brown and keep it aside.In the same wok with the remaining oil and ghee mixture add the sprouts and roast them till they are half done.
3.Then add the chopped greens and saute till they are cooked.add cumin seeds and pepper powder .
4.After the greens are cooked,add the cooked little millets or samai and the required salt.Mix well and garnish with roasted cashews.
* The original recipe called for a 1/4 cup of cooked moth beans(or nari payaru) but as I couldn't get them I didn't add them.
* You can add any type of keerai like arai keerai or mulai keerai (edible amaranth) or siru keerai or palak(spinach).