Foxtail Millet Pongal Recipe
Cook Time - 35 min
Soaking Time - 60 min
Ingredients
- 1/2 cup Foxtail Millet
- 1/2 cup Yellow Moong Dal (Split)
- 2 Green Chillies
- 1 teaspoon Cumin seeds (Jeera)
- 2 teaspoon Whole Black Peppercorns
- 1 sprig Curry leaves
- 8 Cashew nuts
- 1/4 teaspoon Asafoetida (Hing)
- 1 teaspoon Ginger, chopped
- 2 tablespoon Ghee
- 1 tablespoon Oil
- Salt to taste
Recipe
- First dry roast foxtail millet and moong dal in a hot kadai. This will bring nice aroma to the Pongal.
- Wash & soak roasted foxtail millet and moong dal together for about 1 hour. Soaking helps in faster cooking.
- In a pressure cooker, add the soaked millet, dal, 4 cups of water, whole green chilies and pressure cook for 3-4 whistles or until soft.
- Once pressure is released, remove the cooker lid and mash the mixture using a ladle.
- In a deep bottom pan, add ghee and roast cashews in hot ghee until they turn golden brown. Remove cashews and keep them aside.
- Into the same pan, add oil, once hot, add cumin seeds, peppercorns, asafoetida, salt, chopped ginger and curry leaves. Sauté for a minute or two.
- Now add cooked foxtail millet - dal and mix it well making sure no lumps are formed. Reduce the flame and cook it for 5 minutes.
- Millet Pongal is ready.
Foxtail Millet – Locally knows as Thinai, Korra, Navane, Kangni, Kakum, Rala