Foxtail Millet Pongal Recipe

Jyothi Rajesh
Foxtail Millet Pongal Recipe
491 ratings.

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

  1. Ven Pongal Recipe (South Indian Rice and Lentil Pudding)
  2. Oats Ven Pongal Recipe
  3. Sakkarai Pongal Recipe (Sweetened Rice And Jaggery Pudding)
  4. Barnyard Millet Sweet Pongal Recipe (Kuthiraivali Sakkarai Pongal)

Course: South Indian Breakfast
Diet: Vegetarian
Prep in

70 M

Cooks in

35 M

Total in

105 M

Makes:

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

  1. 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.

  2. Wash & soak roasted foxtail millet and moong dal together for about 1 hour. Soaking helps in faster cooking.

  3. 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.

  4. Once pressure is released, remove the cooker lid and mash the mixture using a ladle.

  5. In a deep bottom pan, add ghee and roast cashews in hot ghee until they turn golden brown. Remove cashews and keep them aside.

  6. 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.

  7. 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.

  8. Serve the Foxtail Millet Pongal hot with red chilli coconut chutney and Mixed Vegetable Sambar or even spicy lemon pickle goes well with Pongal.

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Last Modified On Monday, 21 November 2016 15:59
     
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