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 isn’t solely scrumptious but in addition full of vitamins that make it an ideal approach to begin your day.
In regards to the Recipe
When you’re on the lookout for 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, good for chilly mornings or everytime you crave one thing heat and nourishing. Second, it’s extremely versatile – you’ll be able to take pleasure in it as a breakfast porridge, a light-weight 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 Ideas
For one of the best Thinai Pongal, be sure you 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 keep in mind, a little bit endurance goes a protracted approach when cooking millets; allow them to simmer till they’re good and tender.
Serving and Storing Recommendations
This Thinai Pongal serves 4 and takes round 45 minutes to arrange from begin to end. Serve it piping sizzling, with a dollop of ghee or your favourite chutney on the aspect. Any leftovers may be refrigerated for as much as 3 days and reheated with a splash of water or milk.
Related 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 strain cooker.
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Pour 3 to 4 cups of water and strain cook dinner till 2 to three whistles.
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Wait till the strain has diminished and open the lid.
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Add salt and blend properly.
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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.
Ceaselessly 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 exploit common millet as an alternative of foxtail millet?
Whereas common millet may be substituted in a pinch, foxtail millet has a definite taste and texture that’s integral to this dish. For probably the most genuine style, follow thinai if attainable.
Is that this pongal vegan or vegetarian?
This recipe is vegetarian because it accommodates 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 accurately?
To mood the spices, warmth the ghee in a small pan over medium warmth. As soon as it’s sizzling, 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 properly 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 vibrant, tangy taste distinction.
