Foxtail Millet Pongal

Ingredients

• ¾ cup foxtail millet
• ¼ cup split yellow moong dal
• 2 cups water
• ½ cup milk (or more water)
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp whole black pepper (coarsely crushed)
• 8–10 cashew nuts
• 8–10 curry leaves
• ½ inch ginger, grated
• Salt to taste
• Pinch of asafoetida

Method

1. 1

   Dry roast moong dal until lightly golden and fragrant. Set aside.

2. 2

   Rinse foxtail millet. Pressure cook millet, dal, water and milk together for 3 whistles (or cook in a pot for 20 minutes, covered). The mixture should be soft and slightly mushy.

3. 3

   Heat ghee in a small pan over medium heat. Add cashews — fry until golden, remove.

4. 4

   In the same ghee, add cumin, pepper, curry leaves, ginger and asafoetida. Sauté 30 seconds.

5. 5

   Pour the tempering over the cooked millet-dal mixture. Add salt and mix well.

6. 6

   Garnish with fried cashews. Serve hot with coconut chutney and sambar.