Tamil Nadu

Foxtail millet pongal

Name: Foxtail millet pongal
Total time: 35 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 3/4 cup foxtail millet; 1/3 cup moong dal (split yellow mung beans); 4 1/2 cups water; 1 1/4 tsp salt; 2 tbsp ghee; 1 tsp whole black pepper; 1 tsp cumin seeds; 1 inch finely chopped ginger; 1 sprig curry leaves; 10 to 12 halved cashews; a pinch asafoetida

Ven pongal's millet cousin. Same pepper pops, same ghee, a nuttier grain underneath.

35 minTime

10 gProtein each

mildSpice

Thinai in the pongal pot3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

293kcalsame

10 gproteinsame

6 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Foxtail millet¾ cup

Moong dal (split yellow mung beans)⅓ cup

Water4½ cups

Salt1¼ tsp

Ghee2 tbsp

Black pepper1 tsp, whole

Cumin seeds1 tsp

Ginger2.5 cm, finely chopped

Curry leaves1 sprig

Cashews10 to 12, halved

Asafoetidaa pinch

Method

5 steps

1Dry roast the moong dal on low heat for 3 to 4 minutes. Rinse it together with the millet two or three times.
2Pressure cook the millet and dal with the water and salt on medium for 4 to 5 whistles. Let the pressure release naturally.
3Mash lightly with the back of a ladle. Add a splash of hot water if it looks stiff.
4Heat the ghee in a small pan. Add pepper and cumin, then cashews, ginger, curry leaves and asafoetida.
5Pour the tadka over the pongal, stir well and rest for 2 minutes. Serve with coconut chutney and sambar.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Foxtail millet pongal

Ven pongal's millet cousin. Same pepper pops, same ghee, a nuttier grain underneath.

35 minTime

10 gProtein each

mildSpice

Thinai in the pongal pot3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

293kcalsame

10 gproteinsame

6 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Foxtail millet¾ cup

Moong dal (split yellow mung beans)⅓ cup

Water4½ cups

Salt1¼ tsp

Ghee2 tbsp

Black pepper1 tsp, whole

Cumin seeds1 tsp

Ginger2.5 cm, finely chopped

Curry leaves1 sprig

Cashews10 to 12, halved

Asafoetidaa pinch

Method

5 steps

1Dry roast the moong dal on low heat for 3 to 4 minutes. Rinse it together with the millet two or three times.
2Pressure cook the millet and dal with the water and salt on medium for 4 to 5 whistles. Let the pressure release naturally.
3Mash lightly with the back of a ladle. Add a splash of hot water if it looks stiff.
4Heat the ghee in a small pan. Add pepper and cumin, then cashews, ginger, curry leaves and asafoetida.
5Pour the tadka over the pongal, stir well and rest for 2 minutes. Serve with coconut chutney and sambar.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Foxtail millet pongal

Make it your way

Ingredients

Method

Foxtail millet pongal

Make it your way

Ingredients

Method

Make it a meal