Creamy Millet, Mung Dhal & Veggies: Mild spiced risotto-like recipe adapted from traditional South Indian Pongal.
Thanks to Chinmayie at LoveFoodEat for the millet inspiration and info.
This millet mung dhal recipe is easy to make, satisfying and comforting to eat, a great breakfast or light supper recipe, now a gluten free mainstay at our house.
Total prep & cook time: 45 min
Nutrition Data Per Serving, 110 g: 231 cal, 29 fat cal, 3g fat, 41g carbs, 200mg sodium, 8g fiber, 4g sugars, 11g protein, low Cholesterol, good source Copper, Manganese, Folate, Vit A. Estimated glycemic load: 20
Soaking the mung dhal first for several hours in hot water will greatly speed up cooking, but if you do that, skip toasting the dhal. If mung dhal isn't available, yellow split peas or Indian toor dhal will also work.
Chinmayie specified foxtail millet in her recipe, but I just used the millet available in stores where I live.
Mung dhal can be hard to find unless you live near an Indian grocery store. The pre-washed variety (without skins) works best. You can order it online for various prices. ShopIndian.com has 2 lb mung dhal for $3.99. Nuts.com sells 1 lb for $2.99 or 5 lb for $14.50. Natco in the UK has 500g bags of mung dhal for 1.60 pounds.
Everybody's Whole Foods sells organic mung dhal for $3.99 a lb. or a 25 lb bag for $74.09, but that has the disadvantage of having to be soaked and rinsed to get rid of the skins.
Shipping costs for online food shopping vary widely, so check the shipping before you commit!
Sharon M: I believe you mean to toast the millet, not the mung dahl. The recipe sounds delicious; thanks!
Savvy Veg: You're welcome! Actually, the recipe is correct. The millet should cook up mushy, while the mung dhal cooks soft but mostly intact (so the whole thing isn't mush) and the toasting does that. But if you want to skip the toasting, or toast the millet instead, it will still be delicious.
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