Foxtail Millet Pongal Recipe
Incorporating millets in our diet is very important and Foxtail Millet Pongal Recipe is an effort at this. I try to include different types of millets in my breakfast dishes. Also healthy, they make the dish tasty too. For all health conscious people, millets are a boon. This foxtail millet Pongal is one such recipe that includes health and taste. Soaked foxtail millet and yellow lentils are cooked and seasoned with cumin, whole peppercorns, ginger pieces, curry leaves and cashews fried in ghee to prepare it. Foxtail Millet Pongal Recipe one of the popular and comforting south Indian breakfast recipes.
Take a look at our other popular Pongal recipes
70 M
35 M
105 M
3-4 Servings
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 Cooking oil
- Salt , to taste
How to make Foxtail Millet Pongal Recipe
To prepare Foxtail Millet Pongal, 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.
Serve the Foxtail Millet Pongal hot with red chilli coconut chutney and Mixed Vegetable Sambar or even spicy lemon pickle goes well with Pongal.
Jyothi Rajesh
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."
