Millets Pongal /Foxtail Millet Sweet Pongal

In this post, we will explore the delicious and nutritious millets pongal recipe. This unique dish is made with Thinai millet, moong dal, and a blend of aromatic spices. Millets pongal offers a healthier twist to the traditional South Indian dish, providing a great source of fiber and essential nutrients. Let's dive into the step-by-step instructions to create this delightful and wholesome meal.

What Is Millets Pongal?

• Millets Pongal is a traditional South Indian dish made with Thinai Millet and Moong Dal, cooked to perfection with a touch of Indian spices and unique seasoning. This wholesome dish combines the succulent texture of millet and moong dal with the sweetness of jaggery, the aroma of cardamom, and the warmth of dry ginger powder. It is a delightful blend of flavors that makes for a satisfying and nutritious meal.

Why You'll Love Millets Pongal?

• Delicious Texture: Millets Pongal has a soft and comforting texture, making it a perfect dish for breakfast or as a snack. The combination of foxtail millet and moong dal creates a creamy and smooth consistency that is both satisfying and delicious.
• Rich in Nutrients: This traditional Indian dish is not only tasty but also packed with essential nutrients. Millets are a great source of fiber, protein, vitamins, and minerals, making this pongal a wholesome and nutritious meal option.
• Gluten-free and Easy to Digest: The use of millets in this recipe makes it a gluten-free alternative to traditional rice-based pongal. It is also easy to digest, making it suitable for individuals with gluten sensitivities or digestive issues.
• Low Glycemic Index: Millet pongal is a great choice for those looking to manage their blood sugar levels. Millets have a lower glycemic index compared to rice, which means they are digested and absorbed more slowly, helping to prevent spikes in blood sugar levels.
• Heart-Healthy: The inclusion of moong dal in this recipe adds an extra dose of heart-healthy benefits. Moong dal is known to be low in cholesterol and high in dietary fiber, making it a good choice for maintaining heart health.
• Easily Customizable: This recipe can be customized to suit individual preferences. You can adjust the sweetness of the jaggery, add your favorite nuts and spices, or even incorporate fruits like bananas or coconut for added flavor and nutrition.

Ingredients for Millets Pongal

• Thinai Millet: This ancient grain adds a nutty flavor and a slightly chewy texture to the pongal, enriching it with fiber, protein, and essential nutrients.
• Moong Dal/Pasi Paruppu: Moong dal brings a creamy and smooth consistency to the dish, enhancing its nutritional value with an abundance of antioxidants, vitamins, and minerals.
• Powdered Jaggery: Jaggery adds a natural sweetness to the pongal, while also infusing it with a distinct caramel-like flavor and a rich brown color.
• Ghee: Ghee enhances the aroma and taste of the pongal, giving it a rich and buttery flavor, while also providing a source of healthy fats.
• Cashews and Raisins: These nuts and dried fruit add a delightful crunch and bursts of sweetness to the dish, elevating its texture and flavor profile.
• Cardamom and Dry Ginger Powder: These spices bring warm, earthy, and slightly citrusy notes to the pongal, enhancing its overall aroma and taste with their aromatic properties.

How To Make Millets Pongal?

• To make delicious millets pongal, start by washing the foxtail millet and moong dal together in a pressure cooker. After draining the water completely, add 5 cups of water and cover the pressure cooker, letting it sit for 30 minutes. Once the time is up, pressure cook until you hear one whistle, then turn the heat to low and simmer for 5 minutes before turning off the heat. Allow the pressure to release naturally, then open the cooker and stir to make a mushy mixture of pongal.
• Next, add powdered jaggery, cardamom powder, dry ginger powder, and salt to the cooked millet dal mixture. Place it on medium heat and keep stirring until well combined. In the meantime, heat ghee in a small pan, add cashew nuts, and roast them in ghee until they turn golden brown. Then add dry grapes and fry until puffed. Add the roasted cashew nuts and grapes to the Thinai Pongal and stir. Once done, turn off the heat and serve.

The key steps to pay attention to are the pressure cooking and the addition of jaggery, cardamom, and ginger. These steps are crucial for achieving the perfect texture and flavor of millets pongal.

Serving Suggestions

• Complementary Sides: Pair this delicious millets pongal with some coconut chutney or a tangy tomato chutney to add some extra flavor to the meal.
• Vegetable Dish: Serve the millets pongal with a side of mixed vegetable sambar for a complete and nutritious meal.
• Fresh Salad: For a refreshing touch, serve the pongal with a fresh cucumber and onion salad tossed with a squeeze of lime juice.
• Papad and Pickle: Add some crunch to your meal by serving the pongal with some crispy papad and a tangy mango pickle on the side.
• Yogurt: A side of plain yogurt can be a great addition to balance out the flavors of the pongal and add some creaminess to the meal.
• Fruit Dessert: Complete the meal with a simple fruit dessert like sliced bananas or a bowl of juicy mango chunks for a sweet ending.

Tips for Making Millets Pongal

Preparation Duration:

• The overall preparation time for making millets pongal is approximately 40 minutes. This includes washing, draining, and pressure cooking the millet and dal mixture, as well as the additional steps for adding jaggery and spices.

Cooking Techniques:

• When pressure cooking the millet and dal mixture, it's important to let it simmer for 5 minutes after the first whistle, and then allow the pressure to release naturally. This helps in achieving the perfect texture for the pongal.

Importance of Garnishing:

• Garnishing with roasted cashews and raisins not only adds a delightful crunch and sweetness to the dish but also enhances its overall presentation. This step is crucial for serving a visually appealing millets pongal.

Stirring Technique:

• While adding jaggery, cardamom powder, and dry ginger powder to the cooked millet dal mixture, it's important to stir continuously on medium heat until well combined. This ensures that the flavors are evenly distributed throughout the pongal.

Roasting Cashews and Raisins:

• Take extra care while roasting the cashews and raisins in ghee as they can quickly go from golden brown to burned. Keep an eye on them and remove from heat as soon as they achieve the desired color and texture.

Serving:

• Once the pongal is ready, turn off the heat and serve it warm. The aroma of the freshly roasted cashews and raisins will add to the delightful experience of enjoying this traditional dish.

Variations for Millets Pongal

• Different Millet Options: Instead of Thinai millet, try making pongal with other millet options like Kodo millet, Barnyard millet, or Little millet for a different flavor and nutritional profile.
• Sweeteners: Instead of jaggery, experiment with using honey, maple syrup, or coconut sugar to sweeten the pongal for a unique taste.
• Nuts and Fruits: Add a variety of nuts and dried fruits like almonds, pistachios, dates, or apricots to enhance the texture and flavor of the pongal.
• Spices: Explore different spices like nutmeg, cinnamon, or cloves to add an extra layer of flavor to the millets pongal.
• Savory Twist: For a savory version, skip the jaggery and add in some vegetables like carrots, peas, or beans along with a mix of spices like cumin, black pepper, and turmeric.
• Coconut Milk: For a creamier texture, substitute some of the water with coconut milk to create a rich and indulgent millets pongal.

How to Store Millets Pongal

• Storing Cooked Pongal: Once the millets pongal has cooled down, transfer it to an airtight container and store it in the refrigerator. It can last for 2-3 days when properly stored.
• Keep Jaggery Fresh: To maintain the freshness of powdered jaggery, store it in an airtight container in a cool, dry place. You can also add a few neem leaves or cloves to prevent it from hardening.
• Preserving Dry Fruits: Store the roasted cashews and raisins in airtight containers to maintain their crunchiness and prevent them from turning soft.
• Maintaining Ghee Freshness: Keep ghee in an airtight container and store it in a cool, dark place to prevent it from going rancid.
• Protecting Millet and Moong Dal: Store the uncooked foxtail millet and moong dal in airtight containers in a cool, dry place to protect them from moisture and pests.
• Importance of Proper Storage: Proper storage of key ingredients is essential to maintain the freshness and flavor of the pongal. It also prevents the ingredients from spoiling quickly, allowing you to enjoy delicious pongal for longer.

Frequently Asked Questions (FAQs)

How can I adjust the sweetness of the millets pongal?

• You can adjust the sweetness by adding more or less powdered jaggery according to your preference. Start with a smaller amount and gradually add more as needed.

Can I use other types of millets for this recipe?

• Yes, you can use other types of millets such as Kodo millet or Little millet as a substitute for Thinai millet to make the pongal.

Is it necessary to roast the cashews and raisins?

• Roasting the cashews and raisins in ghee adds a delicious flavor to the pongal, but it is optional. You can skip this step if you prefer not to use ghee or want to reduce the fat content.

Can I make this recipe without a pressure cooker?

• Yes, you can make millets pongal without a pressure cooker by cooking the millet and moong dal in a pot with water until they become soft and mushy. It may take a bit longer, but the result will be just as delicious.

Can I add other spices to the pongal?

• You can customize the flavor by adding spices like cinnamon or nutmeg according to your taste preferences. Just start with a small amount and adjust to your liking.

Can I make this dish ahead of time?

• Yes, you can make millets pongal ahead of time and store it in an airtight container in the refrigerator. When ready to serve, reheat it in a pot with a little bit of water to bring back its creamy texture.

Thinai Sakkarai Pongal /Foxtail Millet Sweet Pongal 2022-04-25 04:23:08

Recipe Card

Millets Pongal /Foxtail Millet Sweet Pongal

Serves 3
Prep Time: 00:05
Cook Time: 00:15
Total Time: 00:20

Ingredients

• 1 cup Thinai Millet
• 1/2 cup Moong Dal/Pasi Paruppu
• 5 cups Water
• 1/2 to 3/4 cup Powdered Jaggery
• 1 tbsp Ghee
• 6 to 8 Cashews
• 10 Raisins
• 1/4 tsp Cardamom Powder
• 1/4 tsp Dry Ginger Powder
• Salt as needed or 1/4 tsp Salt

Instructions

• Wash Foxtail millet and moong dal together in a pressure cooker.
• Drain the water completely and then add 5 cups of water and cover the pressure cooker. Keep it aside for 30 mins.
• After 30 mins, pressure cook until you hear one whistle.
• Then turn the heat to low and simmer for 5 minutes and then turn off the heat.
• Allow the pressure to release naturally.
• Once the pressure has released, open the cooker, and stir to make a mushy mixture of pongal.
• Add powdered jaggery, cardamom powder, dry ginger powder and salt to the cooked millet dal mixture. Place it on medium heat and keep stirring until well combined.
• Meanwhile, heat ghee in a small pan, add cashew nuts and roast them in ghee until it turns golden brown and then add dry grapes and fry until puffed.
• Add the roasted cashew nuts and grapes to the Thinai Pongal and stir. Once done, turn off the heat and serve.

By Santhi Therese
The Indian Claypot

Step-By-Step Instructions:

Wash Foxtail millet and moong dal together in a pressure cooker. Drain the water completely and then add 5 cups of water and cover the pressure cooker. Keep it aside for 30 mins.

After 30 mins, pressure cook until you hear one whistle. Then turn the heat to low and simmer for 5 minutes and then turn off the heat. Allow the pressure to release naturally.

Once the pressure has released, open the cooker, and stir to make a mushy mixture of Pongal. Then add powdered jaggery,

cardamom powder, dry ginger powder and salt to the cooked millet dal mixture.

Place it on medium heat and keep stirring until well combined.

Meanwhile, heat ghee in a small pan, add cashew nuts and roast them in ghee until it turns golden brown and then add dry grapes and fry until puffed.

Then add the roasted cashew nuts and grapes to the Thinai Pongal and stir. Once done, turn off the heat and serve.