Thinai Khara Pongal | Foxtail Millet Pongal or Savoury porridge | How to make Thinai Ven Pongal
Thinai Pongal or Foxtail millet is a nutritious one pot meal made with foxtail millet and lentils. Makes for a hearty breakfast or brunch option, and is served with chutney and sambar
Equipment
- Pressure Cooker
- Ladle
Ingredients
- 200 grams Foxtail Millet Thinai / Navane
- 50 grams Split Green Gram Moong dal
- 2 TBSP Ghee*
- 3/4 cup Milk * *Omit milk and ghee for a vegan version or use vegan substitutes
- 1 TBSP Salt or to taste
- 1 tsp cumin seeds
- 1 sprig curry leaves
- 1/4 tsp asafoetida skip for GF
- 1/2 tsp black pepper
- 1 tsp ginger grated
- 1 TBSP cashews skip for nut allergy
Instructions
- Wash and soak thinai for 20 mins. In the meanwhile dry roast moong dal till aroma comes but it doesn't burn.
- Mix both and add 4 cups water and 3/4 cup milk. Pressure cook for 3 whistles. Let the pressure cool on its own. Mix once done, add salt as required
- Heat ghee in a pan, roast cashew nuts and transfer to a plate. In the remaining ghee, splutter cumin seeds, asafoetida, ginger, pepper seeds, curry leaves.
- Pour this tempering on the cooked thinai-Dal mixture. Check for salt and spices. Serve hot with coconut chutney or sambhar or Avial
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