Thinai Pongal is foxtail millet pongal which is healthy, delicious and savory. It is specially prepared during the harvest festival of Sankranti but I love to make it for a quick and delicious breakfast any day. Here is how to make it.
Pongal refers to a grains steeped in a curry or gravy. Thinai Pongal is a foxtail millet pongal.
It is healthy, delicious and savory. Specially prepared during the harvest festival of Sankranti in South India, this tasty porridge is often eaten for breakfast or lunch, with Mango Pickle and papads.
I am already drooling at the thought of it. Arn’t you?
Millets are high on nutrients, and they make for perfect breakfast cereals.
Their high fiber content, low calorie content and low glycaemic index make them great to begin the day with.
This wholesome grain is further fortified with protein rich moong dal, blended with a variety of spices in this Thinai Ven Pongal.
I had written a post about benefits of millets which you must definitely read and make millets a part of your daily diet.
Some of my favourite millet recipes are ragi malt, ragi mudde.
Foxtail Millet or Thinai Pongal is one of my favourite pongal recipes/millet recipe. Also understand that different millets have different cooking requirements.
So do not confuse one millet with other and read about their cooking nature and use before using them in your kitchen 🙂
The pongal dish can be considered a one-pot meal, and enjoyed as is or with accompaniment of some dry dish.
Sakkarai Pongal is a variation of this dish but is sweetened with jaggery. Sesame Rice or Ellu Sadam and Chikki are also prepared during Makar Sankranti.
Here is how to make Thinai Ven Pongal.
Serving Suggestions
Just like Ven Pongal, Thinai Pongal also tastes best with a thin Coconut Chutney or Onion Tomato Gothsu.
You can also serve it with sambar.
I like to keep it simple and serve thinai pongal with mango pickle and applam.
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Step by Step Recipe
Dry roast the dal in a pressure cooker until it is slightly fragrant.
Add the millet in the pressure cooker and wash the dal and millet. Drain the water.
Add 4 cups of water, ginger and salt in the pressure cooker and pressure cook till done.
Remove the pressure cooker from heat and let the pressure release. Slightly mash the pongal with the back of a ladle until it is slightly mushy and creamy. Add more water if required.
Heat ghee in a pan.
Once the ghee is hot, add cumin seeds, heeng, curry leaves, green chilli and peppercorns and let them crackle for a few seconds.
Add cashew nuts and fry until they are slightly browned. Pour the tempering over the pongal. Mix and simmer for a minute.
Thinai Pongal Recipe
Ingredients
- ½ cup Thinai/ Foxtail Millet
- ½ cup Moong dal
- 4 cups Water
- Salt (To taste)
- 1 teaspoon Ginger (Grated)
For the tempering
- 2 tablespoon Ghee
- 1 teaspoon Zeera
- ¼ teaspoon Heeng
- 10-12 Curry leaves
- 2 Green chillies (Slit into halves)
- 10-12 Cashew nuts
- 6-8 Black peppercorns (Coarsely ground)
Instructions
- Dry roast the dal in a pressure cooker until it is slightly fragrant.
- Add the millet in the pressure cooker and wash the dal and millet.
- Drain the water.
- Add 4 cups of water, ginger and salt in the pressure cooker and pressure cook till done.
- Remove the pressure cooker from heat and let the pressure release.
- Slightly mash the pongal with the back of a ladle until it is slightly mushy and creamy.
- Add more water if required.
- Heat ghee in a pan.
- Once the ghee is hot, add cumin seeds, heeng, curry leaves, green chilli and peppercorns and let them crackle for a few seconds.
- Add cashew nuts and fry until they are slightly browned.
- Pour the tempering over the pongal.
- Mix and simmer for a minute.
- Serve hot with coconut chutney and sambhar.
Notes
Nutrition
You can check more Sankranti Recipes here.
Did you make this recipe? Let me know!