Give yourself a nutritional boost with this power packed authentic Thinai pongal, that comes with the richness of the soil and the fragrance of its primitive history. Inhale the earthy flavor of home made Thinai pongal straight from the great Indian kitchen that would allure your senses and nourish your soul in one go..
Dry roast the foxtail millet in a pan over medium heat for a couple of minutes until it becomes fragrant. Remove it from the pan and set aside.
In the same pan, dry roast the moong dal until it turns golden brown and releases a nutty aroma. Remove and set aside.
Rinse the roasted thinai millet and dal under running water until the water runs clear. Drain and keep aside.
In a pressure cooker, add the rinsed millet, dal, and water. Close the lid and pressure cook on medium heat for about 3-4 whistles, or until the millet and dal are cooked and soft.
Allow the pressure to release naturally before opening the cooker.
Heat ghee in a separate pan. Add cashews and fry them until golden brown. Remove and keep aside.
In the same pan, add crushed black peppercorns, cumin seeds, grated ginger, asafoetida, green chili and curry leaves. Sauté for a minute until fragrant.
Add the cooked millet and dal mixture to the pan and mix well with the spices.
Add salt to taste and stir everything together, mashing the millet and dal slightly with the back of a ladle.
Cook for another 2-3 minutes on low heat, allowing the flavors to meld together.
Remove from heat and garnish the Thinai Pongal with the fried cashews and curry leaves.
Serve hot with coconut chutney or sambar.
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.