Thinai Pongal (Foxtail millet khichdi)

Millets have become a staple in our house for quite sometime now. Foxtail millet is excellent in pongal/khichdi, and it comes out so soft, flavourful and perfect that you will never miss rice in this recipe. This is a one pot meal, so perfect for all those lazy weekend mornings!
Goes well with any sambhar or chutney.

Ingredients :

  • Foxtail millets                   1 cup
  • Yellow moog dal               1/4th cup
  • Water                                 4 cups
  • Any oil                              2 tsps
  • Curry leaves, dry red chillies, as per your taste. I took 3 red chillies.
  • Mustard seeds                    1 tsp
  • Cashew nuts                       7-8
  • Pepper corns                       1 tsp
  • Ginger, peeled and grated   2 tsp
  • Jeera seeds                          1 tsp
  • Asafoetida
  • Salt to taste
Method :

  • Soak the millets in water, for around 15-20 minutes. Drain and set aside.
  • Take a pressure cooker/pressure pan, and heat some oil in it. Add mustard seeds to it. When it splutters, add the pepper corns and jeera seeds.
  • Now add the curry leaves, ginger, red chillies, cashew nuts, asafoetida and sauté well. This will give a nice aroma at this stage.
  • Now add the washed and drained yellow moong dal, and saute for a minute.
  • Add the millets, water and salt to taste. Mix well.
  • When the water starts to boil, close the pressure cooker. cook till 4-5 whistles.
  • When the pressure goes, open the cooker, and nicely mix the pongal. If you wish you can sprinkle some freshly grated coconut on top before serving.

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