Foxtail Millet Savory Pongal / Thinai Pongal ~ Easy Thinai Recipes !

Today's recipes is a healthy, filling and delicious recipe, Thinai Pongal/Millet Pongal a savory version. I have already shared the sweet version of Thinai Pongal. A typical South Indian breakfast, Ven Pongal can be made even more healthy and tasty with Cracked wheat, Millets, Oats, Brown Rice and here am with Thinai / Foxtail Millet instead of rice. Ven Pongal is one of the easiest and our family's favorite breakfast. And most of our weekend's breakfast will be Pongal and Instant Sambar. Now i started skipping rice and using Millets to make Ven Pongal, Sambhar Bhat. Millets are rich in fiber, low in calories, healthy, perfect for diet & diabetic people with delicious taste and my recent favorite grain too. I have tried few more millet recipes and is all coming next.
This Millet Savory Pongal is one wholesome and filling meal with the addition of moong dal & mild spices. Even my kids love this pongal, if you are looking for some healthy and easy recipe then this Millet Pongal is one best choice. Now off to the recipe...

Preparation Time :  15 minutes(including soaking time)

Cooking Time : 20 minutes

Serves    3 generously

Ingredients

1. Thinai / Hulled millet     3/4 cup
2. Moong Dal/Yellow lentil     1/4 cup + 3 tbsp
3. Water     5 cups
4. Salt    to taste
5. Turmeric Powder     a tiny pinch

To Temper

1. Oil     1 tbsp
2. Pepper      2 tsp(coarsely crushed)
3. Cumin seeds    1 tbsp
4. Curry leaves    1 sprig
5. Ginger     1 tsp(finely chopped)
6. Cashew nuts    1 tbsp (chopped)
7. Cilantro    few for garnishing

Method

• Wash and soak millet/thinai in enough water for 15-20 minutes.
• After that, heat few drops of oil in a pressure cooker add moong dal and roast till light golden brown.

• To that add 5 cups of water, turmeric powder and bring it to boil.
• Once it starts boiling add soaked and drained thinai and add enough salt and pressure cook for 2 whistles.

• After that switch off the stove and wait till the pressure cools down.
• Then open the lid and give it a stir.
• Now heat oil in a tempering pan, when it heated add cumin seeds allow splutter, then add crushed pepper corns, chopped ginger, cashew nuts, curry leaves, hing and fry well.

• Then add this tempering to the pongal and stir well, lastly add some finely chopped cilantro.
• That's it....Healthy and tasty Thinai Pongal ready. I served with Spring Onion Chutney & Instant Sambar.

Notes:
I like to add more amount of moong dal, but you can also add 3-4 tbsp also. But adding more dal gives nice nutty taste and flavor.
You can also use ghee for tempering.

This is off to Priya's Vegan Thursday.