Foxtail Millet or Thinai Pongal is an easy and healthy South Indian recipe made with millets & yellow moong lentils in ghee tempered with few spices in a Instant Pot Pressure Cooker or stovetop.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Breakfast, Main Course
  • Cuisine: South Indian

Ingredients

  • 1/2 cup foxtail millet
  • 1/2 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
  • 1/2 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)

Method

Instant Pot Method:

  1. Firstly, Press SAUTE on Instant Pot. Next, add ghee or oil to the POT. Note: Tastes better with ghee.
  2. Once hot, add in the jeera, black pepper. Saute for a few seconds.
  3. Next, add the green chilies, ginger, curry leaves, cashew nuts, and asafetida. Saute for another minute or two till cashews turn light golden brown.
  4. Next, add the rinsed moong dal and saute well for 1-2 minutes until the dal turns light brown or aromatic.
  5. Then add the millets, water, and salt to taste. Mix well. Ensure that you deglaze the bottom of the pot to remove any stuck bits to avoid BURN notice.
  6. Seal the lid securely and set the vent to "SEALING". Then, choose the " PRESSURE COOK/MANUAL " setting on high pressure and adjust the cooking time to 8 minutes.
  7. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
  8. Open the lid and mix everything well. Note: If the Pongal is not mushy, select the sauté mode, add 1 cup of water, and cook for 1-2 minutes or until the mixture boils.
  9. Serve Foxtail Millet Pongal with yogurt, raita, or coconut chutney.

Traditional Stovetop Method

  1. Heat 1 teaspoon ghee in a pressure cooker and add the washed dal, Saute well 1-2 minutes till dal turns light brown or till aromatic. Then add millets.
  2. Add 4 cups of water, mix well. Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.
  3. Once the pressure has released, open the lid and Mix the mixture well.
  4. Meanwhile in a pan add remaining ghee, once its hot add jeera, black pepper and saute for few seconds.
  5. Next add the green chilies, ginger, curry leaves, cashew nuts and asafetida. Saute for another minute or two till cashews turn light golden brown.
  6. Add this tempered mixture into the pongal and boil. Note: If pongal is not mushy then add 1 cup of water and adjust consistency.
  7. Millet Pongal is ready, serve with yogurt, raita or coconut chutney.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.