Pongal is an authentic south-Indian breakfast which falls in main menu of every households and in restaurants too. We usually prepare pongal with raw rice(pacharisi) and moong dhal, today I have tried by adding thinai to it which gives you a different taste. Many add thinai instead of raw rice as a healthy option to skip rice, but to make the kids try these millets I thought of adding foxtail in disguise to raw rice and moong dhal. Usually kids have an angry face for millets, try this preparation of an additional ingredient along with the old conventional style pongal. Soon will post thinai pongal without adding raw rice which goes very well for diabetic patients. Lets move on to the ingredients.
- 150gms of thinai(foxtail millet)
- 100gms of roasted moong dhal.
- 100gms of raw rice(pacharisi).
- 3 tablespoon of ghee.
- each one teaspoon of cumin seeds and peppercorns.
- curry leaves and salt to taste.
- 1 teaspoon of crushed pepper.(take 5-6 peppercorns and blend coarsely in a blender.)
- 5-6 cashews.
- 5gms of finely chopped ginger.
- 600ml of water.
- Add rice, dhal and thinai to a bowl and wash thoroughly and keep in a rice cooker with water and salt added to it.(am using rice cooker, you can also use normal cooker for this procedure and leave for 2 whistles and simmer for five minutes.)
- Measure water and rice in same cup if u cook in normal cooker, here I can open occasionally and pour water if needed.
- Once the pongal is done, transfer it to a plate or a bowl and add crushed pepper and ghee. If you prepare in cooker you no need to transfer, you can do thalipu in cooker itself. Check salt.
- Now in a small pan add ghee, roast the cashews and keep it aside.
- Then add ghee, once its hot add cumin seeds, peppercorns and ginger with curry leaves sauté until ginger is roasted and pour on to the pongal and serve hot.
Thinai pongal is ready to serve with spicy Sāmbhar and coconut chutney. Enjoy trying this recipe.
- If you pressure cook the pongal, and when you open the lid and if you find your pongal is hard,don’t panic add 50ml of hot water to it mix well, add ghee and cook for five minutes. Then continue the other procedures.
- If you pressure cook your pongal, pour ghee as soon as you open the lid, as thinai is added the pongal will turn hard.
- Heat a pan and dry roast the moong dhal until you get the aroma and then add to rice and cook, this gives you a nice flavor.
- You can increase amount of ghee as thinai is added.