A scrumptious and nutritious pongal made with protein-rich foxtail millet, moong dal, and tempered with fragrant spices like cumin, peppercorns, and curry leaves. Comforting but wholesome.
Thinai Pongal (Foxtail Millet Pongal) is a tasty, healthful dish that brings the goodness of millet and lentils collectively in a single comforting bowl. This conventional Tamil Nadu recipe shouldn’t be solely scrumptious but additionally full of vitamins that make it an ideal strategy to begin your day.
In regards to the Recipe
When you’re in search of a hearty, satisfying breakfast that’s additionally good for you, this Thinai Pongal recipe is a must-try. It combines the nutty style of foxtail millet with the protein-rich moong dal, creating a pleasant texture and depth of taste. The fragrant spices and ghee tempering add a scrumptious final touch.
Why You’ll Love This Recipe
There are such a lot of causes to like this Thinai Pongal recipe. First, it’s extremely flavorful and comforting, excellent for chilly mornings or everytime you crave one thing heat and nourishing. Second, it’s extremely versatile – you possibly can get pleasure from it as a breakfast porridge, a lightweight lunch, or perhaps a savory snack. And let’s not neglect, it’s loaded with plant-based protein, fiber, and important vitamins from the millet and lentils.
Cooking Suggestions
For the perfect Thinai Pongal, you’ll want to dry roast the millet and lentils earlier than cooking – this enhances their nutty flavors. Additionally, don’t skimp on the tempering with ghee, curry leaves, and spices – it actually brings the dish collectively. And bear in mind, a little bit endurance goes a protracted manner when cooking millets; allow them to simmer till they’re good and tender.
Serving and Storing Strategies
This Thinai Pongal serves 4 and takes round 45 minutes to organize from begin to end. Serve it piping scorching, with a dollop of ghee or your favourite chutney on the aspect. Any leftovers might be refrigerated for as much as 3 days and reheated with a splash of water or milk.
Comparable Recipes
- Kara Pongal (Spicy Pongal)
- Ven Pongal (Khara Pongal)
- Millet Upma
- Ragi Mudde
Thinai Pongal (Foxtail Millet Pongal)
A scrumptious and nutritious pongal made with protein-rich foxtail millet, moong dal, and tempered with fragrant spices like cumin, peppercorns, and curry leaves. Comforting but wholesome.
Elements
- 1 cup Thinai (Foxtail Millet)
- 1/2 cup Moong Dal – 1/2 cup
- 1 tsp Black Peppercorns – 1 tsp
- 1 tsp Coarse Cumin Powder – 1 tsp
- 2 tbsp Ghee – 2 tblsp
- 2 tbsp Cashew Nuts – 2 tblsp
- 1 tsp Ginger (grated)
- Curry Leaves (handful)
- Salt as per style
Directions
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Dry roast the moong dal and thinai individually for a minute. Don’t allow them to burn.
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Mix these two and switch to a stress cooker.
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Pour 3 to 4 cups of water and stress prepare dinner till 2 to three whistles.
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Wait till the stress has lowered and open the lid.
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Add salt and blend effectively.
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Warmth ghee in a pan.
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Add curry leaves, peppercorns, ginger, cumin powder and cashew nuts.
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Fry till golden and pour into the pongal.
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Stir gently and serve with chutney of alternative.
Regularly Requested Questions
What’s Thinai?
Thinai is the Tamil identify for foxtail millet, a nutty, gluten-free grain that’s full of fiber, protein, and important vitamins. It’s a staple in lots of conventional South Indian dishes.
Can I take advantage of common millet as an alternative of foxtail millet?
Whereas common millet might be substituted in a pinch, foxtail millet has a definite taste and texture that’s integral to this dish. For essentially the most genuine style, follow thinai if doable.
Is that this pongal vegan or vegetarian?
This recipe is vegetarian because it comprises ghee (clarified butter). To make it vegan-friendly, merely substitute the ghee with a plant-based oil like coconut or avocado oil.
How do I mood the spices appropriately?
To mood the spices, warmth the ghee in a small pan over medium warmth. As soon as it’s scorching, add the curry leaves (they need to sizzle), adopted by the peppercorns, ginger, cumin powder, and cashews. Fry for 30 seconds to a minute till aromatic, then instantly pour over the cooked pongal.
What chutneys pair effectively with Thinai Pongal?
Coconut chutney, tomato chutney, and millet milagai podi (millet gunpowder) all make scrumptious accompaniments to this thinai pongal. The chutneys add a brilliant, tangy taste distinction.