Thinai Ven Pongal (Foxtail Millet Pongal)

Thinai Ven Pongal can be served for breakfast along with Coconut chutney / Sambhar

Quantity mentioned below can serve : 2 people

Ingredients :

Oil - 1 tsp
Ginger - 1 inch piece (chopped)
Curry leaves - few
Peppercorns - 1 tbsp (crushed)
Green chilli - 2 or 3
Water - 700 ml
Turmeric powder - 1/4 tsp
Salt - as required
Thinai (Foxtail Millet) - 100 gm
Moong dhal - 50 gm

To temper :
Oil - 1 tbsp
Cashews - 7 (split)
Cumin - 1 tsp
Curry leaves - few


Method :

1. Chop all the required ingredients.

2. Heat oil in a pressure cooker. Add the chopped ingredients to pressure cooker. Fry for 2 mins.
    Later add water, turmeric powder and salt.

3. Add thinai and moong dhal to the pressure cooker. Let it cook on medium flame for 2 whistles.

                                   

4. Heat oil in a small kadai.

5. Add cashews and fry till it turns light brown.

6. Add cumin and curry leaves. Fry for a minute.

7. Later mix the tempered content with the cooked Pongal. Serve HoT!!