Foxtail Millet Pongal / Porridge

          I was introduced to this wonder grain by my son who is doing an official project on Millets. It is a diabetic friendly and a heart friendly grain that helps in reducing blood sugar levels. It contains a lot of antioxidants, healthy carbs, dietary fibre, calcium, iron and can be consumed as a substitute to rice and wheat. It is very popular in many countries where it is used as a staple diet. The flour is also used to prepare many yummy and healthy recipes. 

          So let me share a very simple South Indian breakfast recipe of Pongal, where I substituted rice with foxtail millet. You can relish it with coconut chutney and sambar for a healthy and a sumptuous breakfast. So check out the step by step pictorial recipe to prepare it. 

• 1/2 cup foxtail millet
• 1/2 cup dry roasted moong dal
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. urad dal
• 1 dry red chili
• 1-2 green chilies, slit
• 1 tsp. ginger, grated
• 1/2 tsp. whole peppercorns
• 2-3 tbsp. roasted cashew nuts
• salt to taste
• 1 tbsp. ghee
• 1 tbsp. coriander leaves, chopped

          Soak the foxtail millet and moong dal for 2-3 hours. Wash well and drain. Pressure cook with 3 & 1/2 cups water and salt to taste for 4-5 whistles. Keep aside.

          Heat oil in a pan and temper with mustard seeds and red chili. After it stops spluttering, add the curry leaves, green chilies, peppercorns, ginger, urad dal and roasted cashews. 

           Sauté for a few seconds and pour this tempering over the boiled millet-dal mix. Drizzle some ghee over it and garnish with coriander leaves. 

          Serve with coconut chutney and sambar for a healthy and a sumptuous breakfast. 

                           Soak foxtail millet & moong dal for 2-3 hours. Pressure cook with 
                           3 & 1/2 cups water & salt to taste for 4-5 whistles. Keep aside.

                    Heat oil & temper with mustard seeds & red chili. Then add curry leaves, 
                    green chilies, peppercorns, ginger, urad dal & roasted cashews. 

                         Sauté few seconds & pour this tempering over the boiled millet-dal 
                         mix. Drizzle some ghee over it & garnish with coriander leaves. 

                                  Serve with coconut chutney & sambar.