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.