Foxtail Millet Pongal (Thinai Pongal) is a wholesome South Indian dish made with millet and moong dal. A tasty, fiber-rich and healthy breakfast or dinner!
Dry roast moong dal in a kadai until golden and aromatic. Cool, then wash together with foxtail millet. Soak both in water for 30 minutes.
Transfer soaked millet and dal to a cooker. Add 6 cups of water and salt. Pressure cook for 2 whistles, then simmer for 3–5 minutes. Switch off and let the pressure release naturally.
Heat 1 tbsp ghee in a pan. Add cumin seeds, black pepper, green chillies, ginger, and curry leaves. Sauté for 3–4 minutes. Add coriander leaves and mix well. Transfer this tempering to the cooked millet-dal mixture and stir gently.
In the same pan, heat the remaining ghee. Fry cashews and badam until golden and crisp. Add them to the pongal and mix lightly.
Classic Combo: Serve hot with fresh coconut chutney and sambar for a traditional South Indian breakfast.
Festive Meal: Serve as part of a traditional South Indian platter with vadai, chutney, sambar, and sweet pongal.
With Chutney Varieties: Try it with tomato chutney, coriander chutney, or peanut chutney for different flavors.
