How to make Thinai Pongal (Foxtail Millet Pongal) Step by Step #StayHome #WithMe #CookWithMe | Sujan Fun Kitchen

#ThinaiPongal by #SujanFunKitchen is one more healthy recipe for these difficult days of #lockdown - eating wisely is a must now. So hop into my kitchen to learn a nutritious Thinai Pongal/Foxtail Millet Pongal by my mom.
Thinai Pongal/Foxtail Millet Pongal

Ingredients:

Thinai/Foxtail Millets - 1 ½ cups

Mung dal - ½ cup

Black pepper - 2 tsps

Cumin seeds - 2 tsps

Ginger - 2 inches

Green chillies - 4

Cashewnuts - as reqd

Curry leaves - to garnish

Ghee - 6 tbsp or as reqd

Asaefotida - ½ tsp

Salt to taste

Method:

Dry roast Thinai/ Foxtail Millets till a sweet flavour emanates - keep aside

Dry roast Mung Dal lightly or till flavour emanates 

Wash both Thinai/Foxtail Millets and Mung Dal in water very well

In a pressure cooker, boil ⅚ cups of water

Add turmeric powder and salt into the boiling water

Now add the washed Thinai/Foxtail Millets and Mung Dal into the boiling water

Close the cooker with the lid and add the weight valve

Simmer the flame to the lowest and pressure cook for 8/10 mins

Allow the pressure to subside

Meanwhile, grind half the quantity of the black pepper and cumin seeds - keep aside

Then, grind the green chillies and ginger coarsely - kerp aside

In a pan, heat few tsps of ghee and fry some cashewnuts till golden - keep adided

In a pan, heat few tsps of ghee

Splutter cumin seeds and black pepper

Add the ground black pepper and cumin seeds and saute

Now add the coarsely ground green chillies - ginger paste and saute

Add ¼ cup of boiling hot water to the pan

Now, open the pressure cooker, stir the now boiled Thina/Foxtail Millets well

Then add the tempering along with the water into the Pongal and more x very well

Now add some more ghee, if required

Then add the fried cashew nuts into the Thinai Pongal and mix well

Serve hot with Gotsu or Coconut chutney
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https://sujankitchen.wordpress.com/2020/04/10/thinai-pongal-recipe-foxtail-millet-pongal-step-by-step/