Looking for a quick meal that is both healthy and nutritious, then pongal made of mixed lentils, oats and foxtail millet is just what you need. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is a great comfort food when you crave for something simple to satiate your hunger pangs.
A good substitute to khichdi, this yummy piping hot porridge can be enjoyed for breakfast, brunch, tiffin or lunch. It goes well with pickles, coconut chutney, papad, chips, idli podi or fryums. You can also serve it as an evening snack or after school snack. Choice is yours. So get going and surprise your loved ones with this simple and easy recipe.
- 1/2 cup mixed lentils, soaked overnight
- 2 tbsp. oats, dry roasted
- 2 tbsp. foxtail millet, soaked for 15 minutes
- salt to taste
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1-2 dry red chilies
- 1/4 tsp. asafetida
- 1 tsp. urad dal (split black gram lentil)
- 1/2 tsp. whole peppercorns, crushed
- 1 tsp. ginger, grated
- 1-2 sprig curry leaves
- handful of cashew nuts
- 2 tbsp. ghee
- coriander leaves to garnish
Pressure cook the soaked lentils, millet and oats in 2 cups water with salt to taste for 5-6 whistles. Adjust the consistency by adding more water later, if required.
Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafetida, curry leaves, peppercorns, urad dal, ginger and cashew nuts. Sauté for a minute.
Switch off the flame and pour this tempering over the boiled dal mix. Drizzle ghee over it and garnish with coriander leaves.
Serve hot for breakfast / brunch / tiffin as it is or with coconut chutney, pickle / idli podi.
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