Instant Pot Top Millet Brahmi Leaves Pongal (Sirudhaaniya Vallaarai Pongal)

Brown top millet is a new millet other than usual kodo, proso, barnyard and foxtail millets. I immediately picked up from the grocery when I saw that and browsed for the Tamil name of it. But I couldn't get the exact name in Tamil. Anyhow millets a healthy choice made me to do a pongal with Brahmi leaves (Vallaarai keerai). I have already posted INSTANT POT KUTHIRAIVALI KARUVEPPIILLAI PONGAL AND INSTANT POT BUCKWHEAT VEGETABLE PONGAL , VEGETABLE RAVA PONGAL. Check out that too....

Cooking time: 12 mins

Serving: 3

Ingredients:

Brown top millet - 3/4 cup, measured in 160 ml cup (roasted, dry roast for few mins until the nice aroma comes)
Split green gram - 1/4 cup, measured in 160 ml cup (roasted)
Brahmi leaves (Vallaarai keerai) - 2 cups (chopped)
Ginger - 1 inch (finely chopped)
Turmeric a pinch
Asafoetida - 1/8 tspn
Water - 3 1/2 cups
Salt to taste

To roast and grind:

Cumin seeds - 2 tspn
Peppercorns - 3/4 tspn
Fenugreek - 1/2 tspn

Method:

1. Grab all the ingredients. Wash and soak the millet and dal together for about 1 hr.

2. Dry roast the ingredients for it into a coarse powder. Keep it aside.

3. Add the millet dal mixture, salt, asafoetida, turmeric into the pot.

4. Add water. Mix well.

5. Close the lid. Press the pressure cook mode or manual for 12 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

6. In the meantime add oil, ghee in a pan. Add chopped ginger, brahmi leaves. Saute for 1 minute and keep it aside.

7. Once the pressure settles down open the lid. Add the sauted mixture, grinded powder. Mix well.

8. Healthy Millet Brahmi Leaves Pongal is ready for serving.

Notes:

You can try the recipe with other millets too. You can add yellow moongdal instead of green ones.