Preparation time : 15 minutes + soaking fox millet over night
Cooking time : 10-12 minutes
Serves : 3-4 members
Description
Pongal is a very Tamil thing as the word pong or pongu means boil over or spill over from which the word pongal derived. The word Pongal is used to represent the harvest festival or the dish made either as a sweet or savoury one. Oops.. This sounds like a text book paragraph. This dish was a try with the regular pongal recipe that I make at home but here I just substituted rice with fox millet. Having my doubts about the results of the out come kept my fingers crossed. I was surprised that I found no difference at all. It tasted exactly like the normal rice pongal. Now a healthy dish made the traditional way, that tastes nice. Isn’t that a banging bonus. I didn’t mention about the twist to any one as I wanted to know if any one would find the difference. No complaints with the vessel empty. I was happy that this recipe try didn’t end up like a dating service meaning as most of the recipes I try don’t end up like the picture I have in mind ..
Ingredients | Quantity |
|---|---|
| Fox millet / thinai arisi | 1 cup |
| Moong dal | 1/2 cup |
| Pepper corns | 1 teaspoon |
| Cumin seeds | 1 teaspoon |
| Salt | to taste |
| Ghee | 2 tablespoons |
| Cashew nuts | 1 teaspoon |
| Curry leaves | few |
Method
- Wash and soak fox millet in water over night. Dry roast the moong dal to light golden and remove from heat.
- Heat ghee, temper with black pepper corns, cumin seeds, curry leaves and cashew nuts. Once they crackle and get to a light golden colour, remove from heat.
- In a pressure cooker mix soaked and drained fox millet, washed fried moong dal and four and a half cups of water together.
- Pour the tempered ingredients and add salt to taste. Mix well and pressure cook for three whistles or until cooked to a mushy mass of goodness.
- Serve hot with chutney and sambar.
