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Millet Pongal
Easy to Make | Comforting Yet Healthy
This Millet Pongal recipe is something really close to me. I have been eating this pretty much all my life. It’s a recipe my mom learned from our Tamil neighbours when we were living in Tirupati.
Ingredients
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3/4th cup Foxtail Millet
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1 cup Mung Beans
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10 cups Water
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3 tablespoons Coconut Oil
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½ teaspoon Black Pepper
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2 twigs Curry Leaves
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½ teaspoon Cumin
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3 Green Chillies
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¼ teaspoon Asafoetida
This Millet Pongal recipe is something really close to me. I have been eating this pretty much all my life. It’s a recipe my mom learned from our Tamil neighbours when we were living in Tirupati. It is loved by all my family members and relatives.
I made one change to my mom’s recipe – using foxtail millet instead of white rice. Instead of foxtail millet, you can also use pearl millet, porso millet or any other as per your choice. You can have this dish for breakfast or lunch and pair it up with fresh salad.
Note: You have to soak the millets for at least 6 hours. You can use the water you’ve soaked in for cooking the millets.
Steps
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1
Done
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• Dry roast cashews for 2 minutes and keep them aside. |
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2
Done
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• In a hot pan, add soaked foxtail miller, roasted mung beans and water. |
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3
Done
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• Heat a pan and add 3 tablespoons of coconut oil, cumin, crushed black pepper, curry leaves, chopped green chillies, and graded coconut. Sauté for two minutes. |
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4
Done
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• Add the prepared tadka to the cooked Pongal and mix well. |
This Millet Pongal recipe is something really close to me. I have been eating this pretty much all my life. It’s a recipe my mom learned from our Tamil neighbours when we were living in Tirupati. It is loved by all my family members and relatives.
NOTES
NUTRITION FACTS
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