Sama/Barnyard Rice Pongal
- 3
- 12
- 5min
- 20min
A light, vrat-friendly, gluten-free khichdi – warm, creamy, and perfect for fasting or everyday nourishment.
Quick Info
-
Course
Main Course -
Cuisine
South Indian
Ingredients
For the Pongal
For Tempering (Tadka)
Cooking Steps
Method
Step 1 :
In a pressure cooker or heavy pot, dry roast sama rice + moong dal on low flame for 2–3 mins until aromatic. (Skip if in a hurry.)
Step 2 :
Add 2½ cups water, rock salt, and milk. Stir well.
Step 3 :
Cook for 2 whistles on medium flame. Let pressure release naturally.
Step 4 :
Bring to a boil, then simmer covered for 15–18 mins, stirring occasionally. Add more hot water if needed.
Step 5 :
Open lid, mash lightly with a ladle for creamy texture. If too thick, add ¼ cup warm milk/water. Keep warm.
Step 6 :
Heat ghee in a small pan.
Step 7 :
Add cumin seeds, when they crackle, add black pepper, ginger, cashews, curry leaves, and hing.
Step 8 :
Sauté until cashews turn golden.
Step 9 :
Pour hot tadka over the pongal. Mix well.
Step 10 :
Garnish with coriander.
Quick Info
Course
Cuisine
Shop Ingredients
Sama/Barnyard Rice Pongal
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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