Thinai Pongal (Foxtail Millet Pongal) is a tasty, wholesome dish that brings the goodness of millet and lentils together in one comforting bowl. This traditional Tamil Nadu recipe is not only delicious but also packed with nutrients that make it a perfect way to start your day.
About the Recipe
If you’re looking for a hearty, satisfying breakfast that’s also good for you, this Thinai Pongal recipe is a must-try. It combines the nutty taste of foxtail millet with the protein-rich moong dal, creating a delightful texture and depth of flavor. The aromatic spices and ghee tempering add a delicious finishing touch.
Why You’ll Love This Recipe
There are so many reasons to love this Thinai Pongal recipe. First, it’s incredibly flavorful and comforting, perfect for chilly mornings or whenever you crave something warm and nourishing. Second, it’s incredibly versatile – you can enjoy it as a breakfast porridge, a light lunch, or even a savory snack. And let’s not forget, it’s loaded with plant-based protein, fiber, and essential nutrients from the millet and lentils.
Cooking Tips
For the best Thinai Pongal, be sure to dry roast the millet and lentils before cooking – this enhances their nutty flavors. Also, don’t skimp on the tempering with ghee, curry leaves, and spices – it really brings the dish together. And remember, a little patience goes a long way when cooking millets; let them simmer until they’re nice and tender.
Serving and Storing Suggestions
This Thinai Pongal serves 4 and takes around 45 minutes to prepare from start to finish. Serve it piping hot, with a dollop of ghee or your favorite chutney on the side. Any leftovers can be refrigerated for up to 3 days and reheated with a splash of water or milk.
Similar Recipes
- Kara Pongal (Spicy Pongal)
- Ven Pongal (Khara Pongal)
- Millet Upma
- Ragi Mudde
Thinai Pongal (Foxtail Millet Pongal)
Ingredients
- 1 cup Thinai (Foxtail Millet)
- 1/2 cup Moong Dal - 1/2 cup
- 1 tsp Black Peppercorns - 1 tsp
- 1 tsp Coarse Cumin Powder - 1 tsp
- 2 tbsp Ghee - 2 tblsp
- 2 tbsp Cashew Nuts - 2 tblsp
- 1 tsp Ginger (grated)
- Curry Leaves (handful)
- Salt as per taste
Instructions
- Dry roast the moong dal and thinai separately for a minute. Do not let them burn.
- Combine these two and transfer to a pressure cooker.
- Pour 3 to 4 cups of water and pressure cook until 2 to 3 whistles.
- Wait until the pressure has reduced and open the lid.
- Add salt and mix well.
- Heat ghee in a pan.
- Add curry leaves, peppercorns, ginger, cumin powder and cashew nuts.
- Fry until golden and pour into the pongal.
- Stir gently and serve with chutney of choice.
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Frequently Asked Questions
What is Thinai?
Thinai is the Tamil name for foxtail millet, a nutty, gluten-free grain that’s packed with fiber, protein, and essential nutrients. It’s a staple in many traditional South Indian dishes.
Can I use regular millet instead of foxtail millet?
While regular millet can be substituted in a pinch, foxtail millet has a distinct flavor and texture that’s integral to this dish. For the most authentic taste, stick with thinai if possible.
Is this pongal vegan or vegetarian?
This recipe is vegetarian as it contains ghee (clarified butter). To make it vegan-friendly, merely substitute the ghee with a plant-based oil like coconut or avocado oil.
How do I temper the spices correctly?
To temper the spices, heat the ghee in a small pan over medium heat. Once it’s hot, add the curry leaves (they should sizzle), followed by the peppercorns, ginger, cumin powder, and cashews. Fry for 30 seconds to a minute until fragrant, then immediately pour over the cooked pongal.
What chutneys pair well with Thinai Pongal?
Coconut chutney, tomato chutney, and millet milagai podi (millet gunpowder) all make delicious accompaniments to this thinai pongal. The chutneys add a bright, tangy flavor contrast.
