Foxtail Millet Pongal / Thinai Pongal

Foxtail millet / Thinai arisi was one of the staple food in ancient days. Millets are called as sirudhaniyam in tamil and its popular in Tamilnadu. Thinai / Foxtail millet is a vegan food and also gluten free cereal. It is rich in protiens, and low in fat and has good amount of fiber content, calcium, iron, potassium, magnesium and carbohydrates.(Source: Google)

I have already tried Venpongal recipe. So I tried a variation with Foxtail millet. First I doubted how it would taste but it came out perfect and delicious. We all have an illusion that healthy food are not delicious but this one is an exception. This Foxtail millet can also be used to make desserts and starters.
millet

Ingredients:

Foxtail millet – 3/4 cup

Moong dhal – 1/4 cup

Mustard seeds – 1 tsp

Split uradh dhal – 1 tsp

Cumin seeds – 1 tsp

Whole black pepper – 1 tsp

Asafoetida – 1 tsp

Ginger (grated) – 1 tbsp

Curry leaves – 1 sprig

Cashew nuts – as needed

Ghee – 3 to 4 tbsp

Oil – 1 tbsp

Salt – to taste

Water – 3 1/2cups

Method:

  1. Rinse the foxtail millet and moong dhal together and keep aside.
  2. In a pressure cooker, heat oil and a tbsp of ghee (reserve the remaining ghee).
  3. Add the mustartd seeds and split uradh dhal and wait till mustard seeds splutter.
  4. Then add the cumin seeds, asafoetida, grated ginger, whole black pepper, curry leaves and cashew nuts. Fry all these till a nice aroma arises.
  5. Now add the Foxtail millet and moong dhal to the tempering along with 3 1/2 cups of water. Add salt to taste.
  6. Now close the lid if the cooker and cook for 5 whistles in high flame.
  7. After the pressure releases, add the remaining ghee to the pongal and mix well.
  8. Now Foxtail millet pongal is ready to be served with hot piping sambar and coconut chutney.

Note:

  • You can also use crushed black pepper instead of whole one.
  • Quantity of ghee can be adjusted as per your wish. The more the ghee, the more the richness and taste.
  • You can add ghee alone for the preparation. I have used oil plus ghee mixture.
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