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Foxtail Millet Pongal
Foxtail Millet Pongal

Before you jump to Foxtail Millet Pongal recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Snacks.

We all know that eating healthy snacks can help us feel better within our bodies. Increasing our consumption of well balanced meals while decreasing the intake of unhealthy types plays a part in a more balanced feeling. Eating more vegetables helps you feel much better than eating a portion of pizza. This is often a problem, nonetheless, in terms of eating between snacks. Finding goodies that will help us feel better and increase our stamina often involves lots of shopping and scrupulous reading of labels. Why not try one of the following nutritious snacks the next time you need some extra energy?

Whole grain meals are an outstanding choice for a fast balanced snack. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for lunch break. Eating on the run may be healthier with whole grain chips and crackers. Whole grains are generally better than processed grains present in white bread.

There are lots of healthy snacks you can choose that never involve a lot of preparation or searching. Deciding to live a healthy way of life can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to foxtail millet pongal recipe. You can have foxtail millet pongal using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Foxtail Millet Pongal:
  1. You need 1 cup foxtail millet
  2. You need 1/2 cup yellow moong daal/split mung beans
  3. Get to taste Salt
  4. Prepare 1 Tb black pepper corns
  5. Prepare 1/2 inch ginger deskined
  6. Prepare Handful curry leaves
  7. Provide 4-5 Tb ghee /clarified butter
  8. Get 4-5 cashews
  9. Provide 1 pinch asafoetida powder
  10. Use 1 Tb cumin seeds
  11. Use Water as needed to soak and cook
Instructions to make Foxtail Millet Pongal:
  1. Wash and soak thinai (millet) and moong dal for 10 mins, meanwhile grind ginger, cumin seeds and pepper corn to coarse powder, just run mixer for less than 10 secs to get coarse mixture.
  2. Heat 3 Tb ghee in a pressure cook add moong dal and saute for minute on medium flame, add the Millet next and saute for a minute too.
  3. Add whole peppercorns,salt, about 2 cups of water. mix well and pressure cook 4 whistles in medium flame.
  4. Once pongal gets cooked and while we wait for cooker to release pressure, in a small tadka pan heat 1 Tb ghee.
  5. Add asafoetida, curry leaves, ginger-cumin-pepper mixture we prepared and saute until they start to become brown.take off heat and add to the Pongal and mix well
  6. Now sauté the cashews using 1 Tb ghee and until they get golden brown
  7. Garnish the Pongal with cashews and serve hot with sambar and chutney of your choice

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