‘Pongal‘ is a Tamizh verb that denotes the act of ‘boiling over’. In Tamil Nadu, a successful harvest is marked by cooking the produce of the land in one pot and allowing it to boil over. The chief produce of the land being rice and lentils. There is absolutely no rule set in stone which says that pongal should only be made with rice or a particular variety of lentil. We coined our pongal recipe with foxtail millet and moong dal. Foxtail millet is called Thinai in Tamizh and Kangni in Hindi. You may choose to use the grain and lentil of your choice. We will show you a pongal recipe using brown rice in January 2016.
Our pongal recipe will yield 2 servings, with 244 kilocalories in each. To follow our pongal recipe, you will need the ingredients listed below.
Ingredients, Measurements & Nutritional Values
|To Pressure Cook Lentil & Millet|
|Foxtail millet||50 grams|
|Moong dal (Green gram)||50 grams|
|Water||300 – 350ml|
|To Make Pongal|
|Curry leaves||A sprig|
|Whole black pepper||1 teaspoon|
|Cumin seeds||1 teaspoon|
|Urad dal (Black gram)||1 teaspoon|
|Turmeric powder||1 teaspoon|
Click on the nutritional chart below to zoom
- Foxtail millet contains a strong antioxidant called phenolic which detoxifies the body.
- Foxtail millet is known to lower blood sugar level and reduce the chances of coronary blockage that result in cardiac arrest.
- Moong dal is a rich source of dietary fiber which reduces cholesterol levels thereby lowering the risk of developing heart diseases.
Video Walk Through – Pongal Recipe – Foxtail Millet & Mung Bean Pudding
Instructions – Pongal Recipe – Foxtail Millet & Mung Bean Pudding
Prep Foxtail Millet & Moong Dal
- Set a pan on medium heat.
- Toast equal quantities of foxtail millet and moong dal for a minute or two. Pay close attention so that you don’t burn them.
- Set aside and bring them to room temperature.
- Once they reach room temperature, transfer them to a bowl and soak them in water for an hour.
- An hour later, discard the water. Wash and sort the millet and moong dal thoroughly.
- Transfer the washed millet and moong dal to a pressure cooker.
- Cover with water. The amount of water should be three times the quantity of solids. If your millet and moong dal were to weigh 100 grams, you would need 300 to 350 grams or millilitres of water.
- Pressure cook for 4 whistles on medium heat and allow the pressure to release naturally.
- Set a sauce pan or pot on medium heat.
- Add butter and allow it to melt.
- Add cumin seeds, urad dal, black peppercorns, green chilli, julienned ginger, curry leaves and asafoetida. Allow them to splutter for a minute.
- Add the pressure cooked foxtail millet and moong dal. Mix well for a minute.
- Add turmeric powder and salt to your taste.
- Add little water. Mix and reduce the water for 5 minutes on medium heat.
- Once the water is reduced, turn off the heat.
Serve your pongal hot accompanied by sambar or chutney. Following are some of our fantastic sambar and chutney recipes,
Pongal Recipe – Foxtail Millet & Mung Bean Pudding, another healthy recipe, the hissing cooker way.