With millets becoming popular in the world of food and nutrition, there’s no better place to incorporate them than in breakfast foods. This classic comfort food, with a new twist, is one you’ll surely enjoy!
Dry roast moong dhal 
Add foxtail millet to a bowl 
Soak in hot water 
Add the soaked millet and water to the pressure cooker 
Add turmeric powder, oil, black pepper, cumin seeds, and salt 
Cook for 3 whistles and let the pressure release naturally 
Roast cashews until golden brown 
Add ground black pepper and cumin, grated ginger, green chilies, asafetida, and curry leaves 
Pour the tempering over the pongal 
Mix well 
For extra spice, add more of the ground black pepper and cumin 
Mix until combined
Foxtail Millet Pongal
With millets becoming popular in the world of food and nutrition, there's no better place to incorporate them than in breakfast foods. This classic comfort food, with a new twist, is one you'll surely enjoy!
Servings: 6
Ingredients
- 1 cup foxtail millet
- ½ cup moong dhal
- 3½ cup water
- ½ tsp turmeric powder
- ½ tsp black pepper
- ½ tsp cumin seeds
- 3 tbsp cashews
- 2 green chilies (chopped) (adjust to taste)
- 3 tbsp ghee
- 1 tsp ghee (top the Pongal when serving)
- 3 tbsp oil
- 10 curry leaves
- ½ inch ginger cube (grated)
- ⅛ tsp asafetida (also known as hing or perungayam)
- salt to taste
To grind:
- 2 tsp black pepper
- 2 tsp cumin seeds
Instructions
- Dry roast moong dhal in a pressure cooker for 3-4 minutes. Allow the dhal to cool.
- Rinse the roasted moong dhal in water and set aside.
- Place foxtail millet in a bowl. Add hot water, as needed, to the millets and soak for 10 minutes.
- Then, rinse the millets thoroughly and add to the pressure cooker.
- Add 3½ cups of hot water, a tbsp of oil, turmeric powder, black pepper, cumin seeds, and salt to the pressure cooker.
- Cook for 3 whistles. Once the pressure has been naturally released, open the pressure cooker and set aside.
- Coarsely grind the black pepper and cumin seeds.
- Add 3 tbsp ghee and 2 tbsp oil to a different pan. Once hot, add cashews and roast until golden brown.
- Now, add a tbsp the ground black pepper and cumin, grated ginger, chilies, curry leaves, and asafetida to the same pan. Roast for a 1-2 minutes.
- Pour the tempering over the pongal and mix well.
- For extra spice add more of the ground black pepper and cumin seeds. Mix well. You can add ½ cup of water to the pongal if it is too thick.
- Serve hot with sambar and/or chutney. You can also add 1 tsp ghee over the pongal before serving.
- See below for additional varieties or sides that go well with this dish.
