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Ingredient
Foxtail Millet Pongal
Introduce
Chef :
A Chef and A MomFoxtail Millet Pongal
Pongal, a South Indian rice-lentil recipe is generally consumed for breakfast accompanied by coconut chutney and sambar. This healthy Pongal recipe here, is minus the rice, hence gluten free and retains all the goodness and flavours of the original recipe.
Ingredient
Food ration :
4 servingsCooking time :
15 minutes
1 cup
foxtail millet
to taste
Salt
1 Tb
black pepper corns
1/2 inch
ginger deskined
Handful
curry leaves
4-5 Tb
ghee /clarified butter
4-5
cashews
1 pinch
asafoetida powder
1 Tb
cumin seeds
Cooking instructions
* Step 1
Wash and soak thinai (millet) and moong dal for 10 mins, meanwhile grind ginger, cumin seeds and pepper corn to coarse powder, just run mixer for less than 10 secs to get coarse mixture.
* Step 2
Heat 3 Tb ghee in a pressure cook add moong dal and saute for minute on medium flame, add the Millet next and saute for a minute too.
* Step 3
Add whole peppercorns,salt, about 2 cups of water. mix well and pressure cook 4 whistles in medium flame.
* Step 4
Once pongal gets cooked and while we wait for cooker to release pressure, in a small tadka pan heat 1 Tb ghee.
* Step 5
Add asafoetida, curry leaves, ginger-cumin-pepper mixture we prepared and saute until they start to become brown.take off heat and add to the Pongal and mix well
* Step 6
Now sauté the cashews using 1 Tb ghee and until they get golden brown
* Step 7
Garnish the Pongal with cashews and serve hot with sambar and chutney of your choice
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