Foxtail Millet Pongal

A wholesome and nutritious twist on a classic South Indian comfort food, perfect for a healthy breakfast or light meal.

⏱Prep: 15 min

🔥Cook: 25 min

⏲Total: 40 min

🍽4 servings

Vegetarian

Ingredients

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Step-by-step

Rinse the foxtail millet and moong dal thoroughly together; soak them in water for 15-20 minutes, then drain.
In a pressure cooker, add the soaked millet and dal with 4 cups of water and salt to taste; cook for 3-4 whistles on medium flame, then let the pressure release naturally.
While the millet cooks, heat ghee or oil in a small pan for tempering.
Add cumin seeds and crushed peppercorns; once they splutter, add grated ginger, green chilies, asafoetida, and curry leaves. Sauté for a minute until fragrant.
Open the pressure cooker, gently mash the cooked millet and dal mixture a bit if desired, then add the prepared tempering and mix well.
If using, garnish with roasted cashews and serve hot with coconut chutney, sambar, or gotsu.

Per serving

Make it last

Refrigerator 3-4 days

Store in an airtight container. If it thickens, add a splash of hot water or broth when reheating.

Freezer Up to 1 month

Cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Reheat Stovetop/Microwave

Reheat on the stovetop over low heat, adding a little water or broth to loosen the consistency, or microwave in short bursts, stirring occasionally.

For a richer flavor and aroma, dry roast the moong dal for a few minutes before rinsing and soaking.
Adjust the consistency by adding more hot water or vegetable broth while mixing, especially if you prefer a softer pongal.
To make it even healthier, reduce the amount of ghee in the tempering or replace it with a healthy oil like sesame oil.
Add finely chopped vegetables like carrots or peas along with the millet and dal for added nutrients.