30 mins Medium
Foxtail Millet Ven Pongal
A savory, ghee-roasted South Indian breakfast staple, reimagined with nutrient-dense foxtail millet.
Ingredients
- 1 cup HANUSIRI Foxtail Millet
- 1/2 cup Moong Dal (split yellow lentils)
- 3 cups water
- 2 tbsp organic ghee
- 1 tsp cumin seeds (jeera)
- 1 tsp whole black peppercorns (slightly crushed)
- 1 inch ginger, finely chopped
- 1 sprig curry leaves
- 10-12 cashew nuts
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Step-by-Step Instructions
Step 1
Dry roast the moong dal on low heat until fragrant. Wash the roasted dal and foxtail millet together.
Step 2
Pressure cook the millet and dal with 3 cups of water and a pinch of salt for 3-4 whistles until very soft and mushy.
Step 3
In a small pan, heat the ghee. Add cumin seeds, crushed black pepper, ginger, curry leaves, and cashews.
Step 4
Fry until the cashews turn golden brown and the spices release their aroma.
Step 5
Pour the ghee tempering over the cooked millet-dal mixture. Mix well and serve piping hot with coconut chutney.