Foxtail Millet Pongal (Thinai Pongal)

Ingredients

• ½ cup foxtail millet
• ½ cup yellow moong dal
• 4 cups water + 1 cup extra to adjust consistency
• 2 tablespoons ghee (vegans can replace ghee with oil)
• 1 teaspoon cumin (jeera) seeds
• ½ teaspoon whole black pepper
• 2-3 green chilies
• 1 teaspoon ginger finely chopped
• 1 stalk curry leaves
• 8-10 cashew nuts
• 1 big pinch hing (asafoetida)
• salt to taste

Steps

Instant Pot Method:

1. Select SAUTE on the Instant Pot and add ghee or oil to the pot. The recipe favors ghee for its flavor.
2. Wait until the fat is hot, then add the jeera and black pepper and sauté for a few seconds.
3. Add the green chilies, ginger, curry leaves, cashew nuts, and asafoetida. Sauté for another minute or two, until the cashews turn light golden brown.
4. Add the rinsed moong dal and sauté it well for 1-2 minutes, until it turns light brown or smells aromatic.
5. Add the millet, water, and salt to taste and mix well. Deglaze the bottom of the pot to loosen any stuck bits to avoid a BURN notice.
6. Secure the lid and set the vent to SEALING. Select PRESSURE COOK/MANUAL on high pressure and set the cooking time to 8 minutes.
7. After the Instant Pot beeps, let the pressure release naturally for 10 minutes. Release any pressure that remains before taking off the lid.
8. Open the lid and stir everything together well. If the pongal is not mushy, select sauté mode, add 1 cup of water, and cook for 1-2 minutes or until it boils.
9. Serve the foxtail millet pongal with yogurt, raita, or coconut chutney.

Traditional Stovetop Method

1. In a pressure cooker, heat 1 teaspoon ghee and add the washed dal. Sauté well for 1-2 minutes, until the dal turns light brown or becomes aromatic, then add the millet.
2. Pour in 4 cups of water and mix well. Close the lid and fit the whistle weight. Cook over a medium flame for 3-4 whistles, then turn off the gas.
3. Open the lid once the pressure has released, then mix the contents well.
4. Meanwhile, heat the remaining ghee in a pan. Once hot, add the jeera and black pepper and sauté for a few seconds.
5. Follow with the green chilies, ginger, curry leaves, cashew nuts, and asafoetida. Sauté for another minute or two, until the cashews are light golden brown.
6. Add the tempering to the pongal and bring it to a boil. If the pongal is not mushy, add 1 cup of water and adjust its consistency.
7. Serve the finished millet pongal with yogurt, raita, or coconut chutney.