Foxtail Millet Pongal
Foxtail Millet or Thinai Pongal, also known as Navane Pongal in Kannada, is an easy and healthy South Indian recipe made with millets & yellow moong lentils tempered in ghee with a few spices in an Instant Pot Pressure Cooker or stovetop.
Ingredients:
- 1 cup foxtail millet
- 1/4 cup split yellow moong dal (lentils)
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1/2 teaspoon black pepper, crushed
- 1 inch ginger, finely grated
- A pinch of asafoetida (hing)
- 10-12 cashews, halved
- 2 tablespoons ghee for tempering
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A few curry leaves
- 2 tablespoons chopped coriander leaves
- Salt to taste
- Water
- Cashews and black pepper for garnish (optional)
Instructions:
- Rinse and Soak:
- Rinse the foxtail millet and moong dal together under running water. Soak them in water for about 30 minutes.
- Cook Foxtail Millet and Dal:
- In a pressure cooker, add the soaked foxtail millet and moong dal along with 4 cups of water. Pressure cook for 3-4 whistles or until they are soft and well-cooked.
- Prepare Pongal Base:
- Heat 1 tablespoon of ghee in a pan. Add cumin seeds, crushed black pepper, grated ginger, asafoetida, and halved cashews. Sauté until the cashews turn golden brown.
- Combine Pongal Base with Millet and Dal:
- Once the foxtail millet and dal are cooked, add the prepared pongal base to it. Mix well and add salt according to taste.
- Prepare Tempering:
- In a separate small pan, heat 2 tablespoons of ghee. Add mustard seeds. When they splutter, add cumin seeds and curry leaves. Pour this tempering over the pongal mixture and mix well.
- Garnish and Serve:
- Garnish the foxtail millet pongal with chopped coriander leaves. Optionally, you can garnish with roasted cashews and a sprinkle of black pepper.
- Serve Hot:
- Serve the foxtail millet pongal hot with sambar or coconut chutney.
Enjoy your nutritious and wholesome Foxtail Millet Pongal! It’s a great way to incorporate millets into your regular meals.
